Roti Jala Bunga/Flower Lace Pancake

Hi bloggers and food lovers, how are you all doing? The weekend is just coming. Today I made roti jala for the second time. Last time I served it with goat curry, but this time I made a sweet version with chocolate sauce—perfect as a light and sweet weekend treat. Okay, let’s get right to it

Ingredients:

• 300 grams all-purpose flour
• 1 egg
• 1 tsp salt
• 600 ml water
• 3 tbsp cooking oil
• food coloring (dark red, blue, and purple)
• 3 pieces of compound chocolate
• 100 ml milk
• 1 tbsp cornstarch

Instructions:

• Place the all-purpose flour in a bowl

• Crack 1 egg into the bowl

• Add a pinch of salt and the cooking oil to the bowl

• Mix all the ingredients together until they form a dough

• Gradually add water to the bowl and check the consistency of the dough; make sure it’s not too thick or too runny

• Once mixed, strain the batter until there are no lumps

• Once the batter is smooth, divide it into 4 portions

• Add each food coloring to a separate portion of the batter

• Stir until the color is evenly mixed

• Put the batter into a sauce dispenser or roti jala mold

• Heat a nonstick pan

• Pour the batter using the mold to form a net-like pattern

• Cook until the edges of the batter are dry and no longer stick to the pan

• Remove and place on a plate

• Roll up the roti jala and stack them to form a flower pattern

• For the rose shape, you don’t need a special mold—just use a spoon to shape the petals like this

• Repeat until all the batter is used up

• For the chocolate sauce, mix milk , chocolate and cornstarch in a pan

• Turn on the heat, then add the chocolate to the pan and cook over the lowest heat

• Once it starts to boil and thickens, turn off the heat

• Serve the roti jala with the chocolate sauce we just made

• Roti Jala Bunga/Flower Lace Pancake with chocolate sauce is ready to eat