Roti Jala (Lacy Pancake)

Ingredients

• 1 cup All-Purpose Flour
• 2 tablespoons Tapioca Starch
• 1 1/2 cups Coconut Milk
• 1 Egg
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• 1 tablespoon Oil (for cooking)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 2 tablespoons Tapioca Starch, 1 1/2 cups Coconut Milk, 1 Egg, 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Salt. Blend on high speed until the mixture is completely smooth and there are no lumps.
2. 2Pour the batter through a fine-mesh sieve into a clean bowl to catch any remaining small lumps, ensuring a perfectly smooth consistency.
3. 3Heat a 25.4 cm non-stick skillet over medium heat until it reaches 175°C. Add 1 teaspoon of the 1 tablespoon Oil to the pan and swirl to coat the bottom evenly.
4. 4Pour the batter into a Roti Jala mold or a squeeze bottle. Carefully drizzle the batter onto the hot skillet in a circular, crisscrossing motion to create a lacy pattern. Work quickly to form the desired shape.
5. 5Cook the Roti Jala for 1 to 2 minutes, or until the edges appear set and slightly dry, and the pancake is no longer wet on top. It should be delicate and still soft.
6. 6Gently lift the Roti Jala from the skillet using a thin spatula. Fold it in half to form a semi-circle, or roll it up into a cylinder.
7. 7Repeat steps 4 through 6 with the remaining batter, adding a little more of the 1 tablespoon Oil to the pan as needed between pancakes, until all the batter is used. You should have about 8-10 pancakes.
8. 8Serve the Roti Jala immediately.

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