• In a bowl, lightly whisk coconut milk, eggs, water, salt and turmeric powder
• Sift all-purpose flour into a mixing bowl
• Stir in the coconut-egg mixture gradually and mix, until a thin 'crepe-like batter' is achieved
• Strain the batter through a fine sieve
• On med-low heat, grease and heat a griddle or a medium sized non-stick pan
• Put a ladleful of batter into a Roti Jala mould/cup and in a circular motion, form a thin lacy pattern in the pan [about 8 inch in diameter]
• Cook until set, turn over onto a plate [There is no need to cook the other side, much like a regular crepe]
• Fold each crepe into quarters, staking them up as you go
• As you make the crepes, grease the pan ever so often [Add a little water to the batter if it becomes too thick to maintain a crepe-like batter]
• Serve Roti Jala with Malaysian Chicken Curry, Mutton Kurma, Chicken Kapitan or Lamb Cashew Kurma [also spelt Korma]

Cook's Note :  A Roti Jala cup-like mould [made out of metal or plastic], can be found sold in some Southeast Asian marts. You can easily make one out a tin can!

        To make your own Roti Jala mould/cup :

• 1 empty tin can, [e.g. a 12oz can of corn]
• Using a hammer and a 0.2 inch nail, make 5 or 6 holes [evenly spaced on the bottom of the can]
• Hammer out any sharp edges