Roti Planta similar to Roti Bom is filled with margarine and occasionally kaya (a variation of roti kaya). But it is usually folded into a large square instead of a small “bom”. Although not as famous as its sister rotis, Roti Planta has its fans. In this recipe for roti planta, indulge in a margarine packed delight!
Ingredients:
For the roti:
- 500g all-purpose flour
- 1 tablespoon margarine
- 1 tablespoon condensed milk
- 1 egg
- 1 tablespoon sugar
- Water (ready at hand)
- 1 teaspoon salt
- For the layers:
- 1 cup margarine
- 1 cup sugar or 1 cup of kaya
Directions:
- In a large bowl, throw in all the ingredients for the roti except water. Mix well.
- Then, put water in bit by bit and continuously knead until the dough is tacky.
- Next, divide the dough into palm-sized balls and refrigerate overnight.
- Once ready, use a rolling pin and stretch out the dough to a rectangle and try to make it as thin as possible.
- After that, fold each corner into the centre of the dough and continue folding until the preferred size of roti is achieved. Later, alternate every 3 layers with a thin spread of margarine and sugar or kaya.
- Lastly, add oil to a pan on medium-high heat and cook each side of the roti for 4 minutes or until golden brown.
This recipe of Roti Planta is easy and fun to make. To ensure prime crispiness on the outside, sprinkle a little water on the pan occasionally to keep the roti moist on the inside.
Learn about the history behind your favourite rotis like Roti Canai, Roti John and Roti Jala.
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