Tuesday, August 26, 2008
Roti Boyan

I made some roti boyan for my break fast on Nisfu Sya'aban. It was easy to make & delicious to eat.

"Boyanese" refers to a dialect group in the Malay community. They were originally from Pulau Bawean (Bawean Island) in East Java and migrated to Singapore in the early 19th century.

My mum learnt to make these rotis from my former neighbour, who's a Boyanese. She told us that she was in charge of making these rotis when she was staying in a communal house called pondok.

It was a palm-sized snack in a squarish envelope shape. It is filled with mashed potatoes and wrapped in a thick pastry. Deep-fried, it's crispy on the outside but it's soft in the inside. Accompanied with sambal ikan bilis, this is a really satisfying snack.

Anyway, I found the recipe from MamaFami's and also from Forum Resipi Diana.


(For the skin)

1kg flour
400ml lukewarm water
100ml vegetable oil
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt

(For the filling)

600g potatoes, washed, boil till soft, remove the skin and mashed
4-5 eggs
100g spring onions, chopped
3 onions, diced
1 teaspoon pepper salt to taste


To make the bread

1. Mix water, oil, baking powder, sugar and salt.
2. Add in flour, a little at a time into the liquid mixture and knead till a soft dough is formed.
3. Make into a few small balls (must be in even numbers) and leave to rest for a while.

To prepare the filling

1. Mix well mashed potatoes, egg, chopped spring onion, diced onion, pepper and salt.

To prepare the roti boyan

1. Roll flat one of the doughs and brush some oil on top.
2. Roll like a swiss roll and swirl it like the shape of a cinnamon bun.
3. Leave to rest while you finish doing the same thing with the rest of the doughs.
4. Roll flat the swirled dough.
5. Spread some filling on top and cover with another piece of flatten dough.
6. Secure the edge.
7. Fry with a bit of oil on low heat till golden brown.
8. Serve with sambal ikan bilis.


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