Serabi (Indonesian Coconut Pancakes)

🧂 Ingredients

• 200 g Rice flour(Use good quality, finely ground rice flour.)
• 300 ml Coconut milk(Full-fat coconut milk is recommended for richness. Ensure it's at room temperature.)
• 100 ml Water(Room temperature.)
• 1/4 teaspoon Salt
• 1 tablespoon Sugar(Optional, for a hint of sweetness in the batter.)
• 1-2 tablespoons Vegetable oil or coconut oil(For greasing the cooking molds.)
• 200 ml Palm sugar syrup(For serving. Can be store-bought or homemade by simmering palm sugar with a little water and pandan leaf.)
• 2-3 leaves Pandan leaves(Tied into a knot. Used to infuse flavor into the syrup or batter.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the rice flour, salt, and optional sugar. Gradually pour in the coconut milk and water, whisking continuously until you have a smooth, lump-free batter. The consistency should be similar to thin pancake batter.

   ⏱️ 10 minutes
2. 2

   Rest the batter: Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the rice flour to fully hydrate, resulting in a better texture.

   ⏱️ 30 minutes (minimum resting)
3. 3

   Prepare the cooking vessel: Traditionally, serabi are cooked in small, individual clay molds (known as 'cetakan serabi'). If using these, lightly grease each mold with vegetable or coconut oil. If you don't have clay molds, a small non-stick skillet or a mini pancake pan can be used. Heat the pan over medium-low heat.

   ⏱️ 5 minutes
4. 4

   Cook the serabi: Once the mold/pan is hot, give the batter a quick stir. Ladle about 1/4 cup (or enough to fill the mold about halfway) of batter into each heated mold or pan. Do not overcrowd.

   ⏱️ 1 minute per batch
5. 5

   Steam the top: Immediately cover the mold/pan with a lid or foil to trap the steam. Cook for 2-3 minutes, or until the surface of the pancake begins to look set and small bubbles appear. The edges should start to look slightly golden and pull away from the sides.

   ⏱️ 2-3 minutes per pancake
6. 6

   Finish cooking: Remove the lid. The pancake should be cooked through and slightly puffed. If using a pan, you can gently flip it for a few seconds to ensure it's cooked, but traditionally, they are not flipped.

   ⏱️ 30 seconds per pancake
7. 7

   Serve: Carefully remove the serabi from the mold/pan. Serve immediately while warm. Drizzle generously with palm sugar syrup. You can also add a knotted pandan leaf to the syrup while warming it for extra fragrance.

   ⏱️ 1 minute per serving

💡 Pro Tips

• ✓The key to good serabi is the resting time for the batter.
• ✓Using traditional clay molds imparts a unique earthy flavor and a slightly crispier edge.
• ✓Adjust the heat carefully; too high and the outside will burn before the inside cooks.
• ✓Serabi are best enjoyed fresh and warm.
• ✓For a richer flavor, you can add a pinch of salt to the palm sugar syrup.

🔄 Variations

• Add a tablespoon of grated fresh coconut to the batter for extra texture and flavor.
• Top with a sprinkle of grated cheese (a popular modern variation).
• Add a few chocolate chips or a drizzle of chocolate sauce.
• Serve with a dollop of sweetened condensed milk.

🥗 Nutrition

Per serving