Serabi
Serabi is a popular Indonesian and Malaysian pancake traditionally made from coconut milk and rice flour. Its unique characteristic is that the batter is slowly cooked, resulting in slightly crispy edges while the center remains soft and somewhat airy. It's typically served with Gula Melaka, or palm sugar syrup, which imparts a uniquely caramel-like flavor. In Indonesia and Malaysia, this delicacy is often available at morning markets and street vendors. A warm Serabi is the perfect choice with a cup of tea or coffee, and the harmony of flavors provides a truly tropical experience.
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Ingredients for this recipe
Servings: 4
200
g
Rice Flour
250
ml
Coconut Milk
100
ml
Water
50
g
Sugar
5
g
Baking Powder
1
pinch
Salt
5
ml
Pandan Extract (optional)
30
g
Shredded Coconut
50
ml
Gula Melaka (palm sugar syrup)
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Preparation Steps
1
In a bowl, combine the rice flour, sugar, baking powder, and salt.
2
Slowly add the coconut milk and water, mixing until the batter is smooth. If using pandan extract, add it now.
3
Let the batter rest for 15-20 minutes to thicken slightly.
4
Heat a skillet over medium heat and lightly grease with oil.
5
Pour a small amount of batter into the center of the skillet. Do not spread it out; allow it to remain thicker in the middle.
6
Cover and cook for 2-3 minutes, or until the top sets and the edges become slightly crispy.
7
Remove from the skillet and repeat the cooking process with the remaining batter.
8
Serve warm, drizzled with Gula Melaka syrup, and sprinkled with shredded coconut.
