I am glad to see and observe the buzz and joy of the festive occasion in Singapore. My Muslim friends celebrate the end of the fasting month on this day. Many others, including me, irregardless of race and religion join in to celebrate the special day by enjoying delicious Malay delicacies and even visiting our Muslim friends.
I made Roti Jala, yellow lacy crepes usually served with curry. The lacy crepes are created by having the batter through a special scoop made of many small funnels. With a few circular movements, the lines are drawn on the greased sizzling pan and batter get cooked quickly. In a matter of minutes, pretty looking crepes are ready to be folded into rolls or triangles and plated. The crepes are best eaten hot with thick curry. However it is up to your preference and that day I wanted something lighter!
- 1 cup all-purpose flour
- 1 egg
- 1 cup Carnation milk / Coconut milk
- A pinch of turmeric powder
- 1/4 tsp Salt
- 1/4 cup Cooking Oil
- Pandan Leaves, tied into a bundle to serve as a oil brush
- Mix flour, egg and milk well.
- Add water slowly to the batter to attain a consistency to allow batter to flow smoothly through the Roti Jala funnel.
- Grease a heated pan using the pandan oil brush lightly.
- Using the roti jala funnel, drizzle the batter over the hot pan.
- Using a spatula, carefully lift up the crepe when it is set. Fold it into desirable shape.
- Serve with curry.