Called roti sai mai, these rolled sweets feature threads of crunchy sugar enshrouded in a steaming, pandan-scented crepe. Kids, drawn to the dreamy colours, are often seen walking around with the portable snack in hand (rachelrummel, 2018).
– Add sugar in boiling water and simmer until it’s sticky
– Pour sticky sugar into small aluminium bucket
– Float the small aluminium bucket in another bigger tub filled with cold water and rotate it to make a sugar spun
– Mix wheat flour with coconut oil and palm kernel oil and spread it on a rectangular aluminium tray
– Add sugar spun on the mix above and use wooden pegs to stretch sugar spun by looping it repeatedly in order to create a thin sugary thread and let it dry
The roti or crepe dough is made from wheat flour or some recipe combining tapioca starch with all-purpose flour, salt and water:
- Mix all ingredients together, thresh flour, let it rest for 30 minutes and thresh flour again for another 10 minute until it’s gluey.
- It is an option to add Pandan leave to create light green hue and aroma or added some sesame.
- To make salted paper like crepes, spread gooey dough in circular shape on the hot griddle by hand.
It takes skill to be able to hold a big chunk of dough in one hand while holding a spatula in the other for flipping each crepe.
https://thaiest.com/thai-food/blog/thai-dessert-Roti Sai Mai
https://www.tourismthailand.org/Articles/Roti Sai Mai-sweet-treat-of-ayutthaya
https://www.sirinyas-thailand.de/2015/02/09/Roti Sai Mai-a-sweet-speciality-from-ayutthaya/