Indulge your taste buds with the delightful flavors of Indonesia by making Serabi, a traditional pancake that’s both simple and irresistibly delicious! These thin, coconut-infused pancakes are topped with a luscious palm sugar sauce, making them the perfect treat for breakfast, dessert, or any time you crave something sweet. With just a few ingredients and a little bit of love, you can create a dish that will transport you straight to the vibrant streets of Indonesia. Ready to impress your friends and family with this exotic delicacy? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup grated coconut
- 1/4 cup palm sugar (for sauce)
- 1/2 cup water (for sauce)
Instructions
- In a large mixing bowl, combine rice flour, sugar, and salt. Whisk the dry ingredients together until well blended.
- Gradually pour in coconut milk and water, whisking continuously to create a smooth, lump-free batter. The consistency should be similar to thin pancake batter.
- Let the batter rest for 10-15 minutes at room temperature to allow the flour to fully absorb the liquid and develop a smoother texture.
- Prepare a traditional Indonesian clay pan or a non-stick skillet over medium-low heat. Lightly grease the pan with cooking oil or coconut oil.
- Pour a small amount of batter into the pan, tilting to create a thin, even layer covering the bottom. The pancake should be thin and delicate.
- Cook the pancake until the edges become dry and slightly crispy, and small bubbles form on the surface. Do not flip the pancake.
- Sprinkle some grated coconut over the surface of the cooking pancake for additional texture and flavor.
- For the coconut sauce, combine palm sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar completely dissolves.
- Simmer the sauce for 5-7 minutes until it thickens slightly and becomes syrupy. Remove from heat and let it cool.
- Carefully remove the cooked serabi from the pan and transfer to a serving plate. Repeat the cooking process with remaining batter.
- Drizzle the warm palm sugar coconut sauce over the serabi just before serving. Serve immediately while warm and crisp.
Tips
- Choose the Right Pan: For the best results, use a traditional Indonesian clay pan or a non-stick skillet to ensure even cooking and easy release of the pancakes.
- Rest the Batter: Allowing the batter to rest for 10-15 minutes is crucial. This helps the rice flour absorb the liquids fully, resulting in a smoother texture and better pancakes.
- Control the Heat: Keep the heat on medium-low to avoid burning the pancakes. The edges should dry out and become slightly crispy without needing to flip them.
- Perfect Coconut Sauce: When making the palm sugar sauce, stir constantly until the sugar dissolves completely. Simmering it for just the right amount of time will give you that perfect syrupy consistency.
- Serve Fresh: Serabi is best enjoyed warm and crisp, so serve them immediately after cooking and drizzle with the coconut sauce just before eating for maximum flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
