Roti Sai Mai

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Food coloring (assorted colors) Food coloring (assorted colors)
• Butter or ghee, for cooking Butter or ghee, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 58g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Gradually add warm water while stirring until a smooth dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic and smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a saucepan, combine the granulated sugar, water, and coconut milk. Heat over medium heat until the sugar dissolves completely. Remove from heat and divide the mixture into separate bowls.
4. 4.
   Add a few drops of food coloring to each bowl of the sugar mixture, creating a variety of vibrant colors.
5. 5.
   Take a small portion of the dough and roll it into a thin, rectangular shape. Brush the surface with vegetable oil.
6. 6.
   Fold the dough into a square, then roll it out again into a thin rectangle. Repeat this process twice more, brushing with oil each time.
7. 7.
   Spread a thin layer of the colored sugar mixture onto the dough, leaving a small border around the edges.
8. 8.
   Roll the dough tightly into a cylinder, sealing the edges. Repeat the process with the remaining dough and sugar mixtures.
9. 9.
   Heat a skillet or griddle over medium heat and melt a small amount of butter or ghee.
10. 10.
    Cook the rolled dough on the skillet, turning occasionally, until golden brown and crispy on all sides.
11. 11.
    Remove from heat and let it cool for a few minutes. Slice the Roti Sai Mai into bite-sized pieces and serve warm.

Treat your ingredients with care...

• All-purpose flour — Ensure that the flour is sifted before use to remove any lumps and achieve a smoother dough.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture.
• Food coloring — Gel or powder food coloring works best for vibrant colors without altering the consistency of the sugar mixture.
• Butter or ghee — Clarified butter or ghee adds a delicious richness to the roti. If using ghee, make sure it is melted before cooking.

Tips & Tricks

• To achieve a flaky texture, make sure to brush each layer of the dough with oil before folding and rolling.
• Adjust the amount of sugar and food coloring according to your preference for sweetness and color intensity.
• Serve the Roti Sai Mai warm for the best taste and texture.
• Experiment with different flavors by adding extracts such as pandan or rose water to the sugar mixture.
• If you don't have a skillet or griddle, you can also cook the Roti Sai Mai on a non-stick pan.

Serving advice

Serve the warm Roti Sai Mai as a delightful dessert or snack. It can be enjoyed on its own or paired with a cup of Thai tea or coffee.

Presentation advice

Arrange the sliced Roti Sai Mai on a serving platter, allowing the vibrant colors to create an eye-catching display. Garnish with fresh mint leaves or edible flowers for an extra touch of elegance.