• Rice Flour Roti with Coconut Peanut Sauce


    4 Portions

    • Ingredients
    • Rice flour
      3 cups
    • Salt
      1 tsp.
    • Boiling water
      2 cups
    • Vegetable oil
      as needed
    • Vegetable oil spray
      as needed

    • Ingredients
    • Red curry paste
      2 Tbsp.
    • Coconut milk
      1 cup
    • Peanut butter, smooth
      1/2 cup
    • Fish sauce
      1/4 cup
    • Shoyu (soy sauce)
      1/4 cup
    • Lime juice
      2 Tbsp.
    • Honey
      1/4 cup
    • Water
      1/4-1/2 cup

    • Ingredients
    • Peanuts, toasted, crushed
      1/4 cup
    • Cilantro, minced
      2 tsp.


    1. Combine the rice flour and salt in a bowl.
    2. Pour the boiling water over the rice flour, stirring until the texture becomes clumpy and the water is absorbed. Cover and let sit for 5 minutes.
    3. When cool enough to handle, rub hands with oil to prevent sticking, and then knead the dough and form it into a ball. Cover with plastic wrap and let rest for 5 minutes.

    For the Peanut Sauce:

    1. Combine all the sauce ingredients in a bowl and whisk adding water as needed. Set aside.
    2. Divide the dough into 8 portions and roll each piece into a ball.
    3. Using a rolling pin, roll the pieces of dough in between two pieces of oiled parchment paper. Each pancake should be about 1/8-inch thick.
    4. Heat a nonstick pan on medium high heat. Put the roti in the pre-heated non-stick pan, and spray lightly with oil. Cook until lightly golden on both sides, about 2 minutes per side.
    5. Remove the roti from the heat and keep covered with a cloth until ready to serve. Repeat with the remaining dough.
    6. Serve with a side of sauce, garnish with peanuts and cilantro.

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