Ingredients
Roti Jala:
1/2 cup Coconut Milk
1 cup Plain Flour
1/4 tsp Turmeric
1/2 tsp Salt
1 Egg
1/2 cup Water
1/2 tsp Red Food Colouring
2 tbsp Vegetable Oil
2-5 Pandan Leaves
100ml Water
1/2 cup Water
1/2 tsp Turmeric
1 1/2 tsp Pandan Extract
Vegetable Oil
Pengat Durian:
275g Durian Flesh
40g Coconut Milk
450ml Water
3 Pandan Leaves
200ml Coconut Milk
200ml Water
1 tbsp Brown Sugar
4 tbsp Caster Sugar
1/4 tsp Salt
Method
- 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.
- 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 do it doesn’t burn.
- Remove the pancakes from the pan. Using a dough scraper, fold in the sides and roll it up.
- Bring the durian flesh and coconut milk to a gentle simmer in another pot. Then, add in water, pandan extract, coconut milk, sugars, salt and water. Set aside to cool.
- Serve your pancakes hot with durian sauce on the side!
