Everyone must be familiar with Roti Jala, but have you heard of Kuih Jala? Kuih Jala, or also known as Kuih Karas, is a traditional kuih in Sarawak in Sabah. It is crispy and crunchy, and also has a sweet taste which makes it so favourable among the locals! This kuih is not the same as the famous roti jala which you can find in West Malaysia.
In Sabah and Sarawak, locals would often make and serve it during festivals such as Hari Gawai and Pesta Kaamatan. But if you’re lucky, you can even find them in stores and stalls! Those of you who are curious about how this snack tastes like; we’ve prepared the recipe for you. Just follow the simple steps of this recipe, and you’ll have an authentic Kuih Jala!
History of Kuih Jala
Kuih Jala is said to have originated from Brunei, but it is much more prevalent in both Sarawak and Sabah. The Iban, Bajau, Bruneian and Kadazan-Dusun are the races which often make this snack. The main ingredients of making it are palm sugar, rice flour and cooking oil.
Kuih Jala Recipe
Suggesting from its name, the word ‘jala’ gives off a meaning of ‘net’ – this explains the looks of the kuih itself. It is the perfect snack for both family and friends to eat together!
Difficulty: Normal
Details
12- 15
10 minutes
55 minutes
43 kcal
Print
Directions
- Start by making the Jala pourer. Prepare a plastic bowl, and poke 10 to 15 holes with about 3mm in diameter on the bowl. Tip: You can use a screwdriver to poke out the holes.
- Start by making the Jala pourer. Prepare a plastic bowl, and poke 10 to 15 holes with about 3mm in diameter on the bowl. Tip: You can use a screwdriver to poke out the holes.
- Then, take out another bowl. Place in the rice flour and slowly add in the sugar syrup. Mix them.
- Add plain water and mix until it becomes into a consistency of thick and stiff pancake batter. Pour it into the Jala pourer.
- Pour in oil into a wok until it is half full and heat it. As soon as the oil is hot, carefully pour in the batter while creating lacy patterns. Make sure you move the pourer slowly to ensure that the strands do not break. Continue doing this for about 10 – 12 layers per piece.
- After that, once the kuih starts turning into a light golden colour, slide it onto the side of the wok. Fold the kuih in half or quarters. Make sure you do this step when it’s still light golden; it will be challenging to do it when it turns into golden brown.
- Lastly, take it out and drain it on paper towels. The kuih will be crispy once cooled. Enjoy!
Ways to Enjoy Kuih Jala
Kuih Jala tastes the best when you eat it on its own. However, you can also savour this yummy snack with a cup of coffee or tea – you wouldn’t regret it.
For more tasty Malaysian cuisines, explore Lokataste Recipe!
