Roti Jala with Pengat Durian
Level
moderate
Cooking
5 min
Preparation
45 min
Ingredients
Servings
2
| For Flour Mixture | |
Plain Flour | 1 cup |
Coconut Milk | 1⁄2 cup |
Egg | 1 |
Salt | 1⁄2 tsp |
Turmeric | 1⁄4 tsp |
Pandan Leaves | 4 |
Pandan Extract | 1⁄2 tbsp |
Water | 200 ml |
| For Durian Sauce | |
Durian Flesh | 275 g |
Coconut Milk | 40 g |
Salt | 1⁄4 tsp |
Brown Sugar | 1 tbsp |
Caster Sugar | 1⁄4 cup |
Coconut Milk | 200 ml |
Pandan Leaves | 3 |
Water | 100 ml |
How to cook
Prepare flour mixture
- Whisk together the flour, water, coconut milk, eggs and salt in a bowl until smooth. Strain the mixture if needed.
- Separate the mixture into 2 batches, mix turmeric in one and pandan extract in the other.
Prepare durian sauce
- Bring the durian flesh and coconut milk to a gentle simmer in another pot.
- Add in water, pandan extract, coconut milk, sugars, salt and water. Set aside to cool.
Start cooking
- Heat a very lightly greased pan in the toaster oven for 3 mins.
- Working quickly, invert the bottle and drizzle the batter in quick circular or zig-zag motions to form a net-like pattern.
- Allow the pancakes to cook for 2 mins in the toaster oven at 200°C without flipping it. Watch it closely so it doesn’t burn.
- Remove the pancakes from the pan. Using a dough scraper, fold in the sides and roll it up.
- Serve your pancakes hot with durian sauce on the side!
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