People from Malaysia Malay love teas and very sweet coffees, they add concentrated milk, to make teh tarik (« tea pulled »). This specialty goes very well with Roti Canai, a kind of sweet crepes.
Preparation: 20 mins + 3 hours to rest – Cooking: 30 mins
Ingredients for 12 roti canai:
- 1 kg flour
- 2 eggs
- 30ml unsweetened condensed milk
- ½ litre water
- 5g salt
- 40g sugar
- 30g melted butter
- Oil to flatten and cook the pastry
Preparation of the Roti canai
Sieve the flour and pour into a salad bowl. Make a hole in the middle of the flour and gradually add the eggs, the salt, the sugar and the butter. Mix well.
In a second salad bowl, mix the water and the milk, then gradually add the mixture to the first bowl.
Mix well until you have a smooth batter.
Work the dough into a ball, cover with a teatowel and leave to rest for 1hr.
Knead the pastry mix again and divide into 12 little balls.
Oil each ball using a brush. Cover and leave to rest for 2 hours.
Flatten each ball with the palms of the hands (lightly oiled) until you have very fine disks of around 60cm in diameter.
Drip a few drops of oil on each disk and fold them in 4 to form a square or a rectangle.
Heat a little oil in a frying pan.
Fry the squares of pastry on each side over a medium heat, turning several times, until each side is golden brown.