Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Roti Sai Mai
Gossamer threads of pastel cotton candy bundled inside a soft, freshly-made roti — a whimsical Ayutthaya sweet that melts on the tongue in a cloud of jasmine-sugar fragrance.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Make the roti dough by combining flour, salt, condensed milk, and water, kneading until smooth and elastic, then rub the dough all over with melted ghee, cover, and rest at least 4 hours or overnight so it becomes silky and extensible.
- 2
Pinch off small portions of rested dough and stretch each one paper-thin by hand, slapping and pulling against a greased surface until translucent, then fold into a soft square and set aside covered.
- 3
For the sugar floss, combine sugar and water in a heavy pot and cook without stirring until it reaches a deep amber hard-crack stage, then divide and tint portions with pastel gel colors and a touch of jasmine or pandan essence.
- 4
Pour each colored batch of hot sugar onto a flour-dusted surface and let cool just until workable, then lift and pull the hardening sugar rapidly by hand, dredging in flour repeatedly, stretching and folding it dozens of times until it splits into thousands of fine, cotton-like threads.
- 5
Gently gather the finished sugar floss into a light, airy bundle, handling it as little as possible to preserve the delicate strands.
- 6
Cook the stretched roti briefly on a hot, lightly greased griddle for about 30 seconds per side until just set and soft, without browning or crisping.
- 7
Lay a soft warm roti flat, mound a generous cloud of the pastel sugar floss in the center, and fold or roll the roti around it to serve immediately before the floss dissolves.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving335
Calories
3 g
Protein
80 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Roti sai mai is a specialty of Ayutthaya, the former Thai royal capital, pairing a thin, freshly cooked wheat wrapper with sai mai, hand-pulled spun sugar floss similar to cotton candy. The contrast between the soft, slightly chewy roti and the airy, quickly dissolving floss is the whole point of the sweet.
Listahan note
This version rests the dough under oil rather than a damp cloth, which keeps the surface from drying out while still letting the gluten relax enough to stretch into paper-thin rounds.
Technique cues
- Resting the dough for thirty minutes lets the gluten relax fully, which is what allows it to stretch into a paper-thin, five-inch round without springing back or tearing.
- Cooking each wrapper on a griddle for only thirty to forty-five seconds per side is enough to set it while keeping it soft and pliable, not crisp.
- Stacking the finished wrappers under a damp towel keeps them foldable; wrappers left uncovered dry out and crack within minutes.
- Assembling the spun-sugar floss into the wrapper only at the very last moment matters, since the sugar strands begin dissolving as soon as they're exposed to any moisture.
Kitchen flow
- Parallel prep
- While Roti Sai Mai is in the oven, measure out any garnish or topping — like the Toasted sesame seeds — so it's ready the moment the bake finishes cooling. Plan around the whisk; that's the slow part.
- Make-ahead
- Roti Sai Mai's dough or batter (built around Toasted sesame seeds) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the whisk is the one step that takes real time.
- Leftover move
- Leftover Roti Sai Mai freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the Toasted sesame seeds. The whisk step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Roti Sai Mai right away — sugar and butter residue hardens fast once it cools. This one leans on the Toasted sesame seeds. Everything else is quick — the whisk is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1.5 cups all-purpose wheat flour
Structural base
Purpose: cups all-purpose wheat flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 large egg, 1/2 cup warm water, 1/4 tsp salt
Main protein or body
Purpose: large egg, 1/2 cup warm water, 1/4 tsp salt gives Roti Sai Mai its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
2 tbsp neutral oil
Richness and texture
Purpose: tbsp neutral oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups prepared spun-sugar floss, in pastel colors
Sweetness and aroma
Purpose: cups prepared spun-sugar floss, in pastel colors adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Toasted sesame seeds
Flavor support
Purpose: Toasted sesame seeds supports the balance of Roti Sai Mai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Keep the portioned dough balls covered while you work through the batch — even a short exposure to open air can dry out the surface before you get to rolling them.
- Work quickly once the floss goes in, since a warm hand or a humid kitchen can start melting the delicate sugar strands within seconds.
- Serve these immediately after rolling; roti sai mai doesn't hold or store well once assembled.
Ingredient swaps
- all-purpose wheat flour
- gluten-free 1:1 baking blend - wheat-free; wrappers will be more delicate
- egg
- 2 tbsp aquafaba - egg-free binder for the dough
- neutral oil
- melted dairy-free spread - vegan spreads are dairy-free; standard versions contain milk
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten immediately; store unfilled wrappers wrapped airtight in the fridge up to 2 days and warm briefly before filling.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Flat griddle or non-stick pan
- Rolling pin
Make this household-aware
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Plan it in Listahan
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