Serabi
Indulge in the soft, delicate flavors of *Serabi*, a traditional Indonesian pancake that’s delightfully chewy and infused with the rich aroma of coconut milk. Made from a blend of rice flour and all-purpose flour, this recipe offers a beautifully smooth batter, optionally enhanced with pandan paste for an enticing green hue and floral fragrance. The pancakes are gently cooked in a non-stick pan over low heat, yielding a tender texture with a golden underside. Perfectly paired with a drizzle of coconut or palm sugar syrup, these pancakes make for a nostalgic treat or a unique dessert. Quick to prepare with only 20 minutes of prep time, this Serabi recipe is a wonderful way to experience the comforting flavors of traditional Indonesian cuisine in your own kitchen.
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Recipe Information
Ingredients
- 200 grams Rice flour
- 50 grams All-purpose flour
- 400 milliliters Coconut milk
- 50 grams Granulated sugar
- 1 teaspoon Instant yeast
- 0.5 teaspoon Salt
- 100 milliliters Warm water
- 1 teaspoon Pandan paste (optional, for color and aroma)
- 2 tablespoons Cooking oil or butter
Instructions
In a small bowl, dissolve the instant yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine rice flour, all-purpose flour, granulated sugar, and salt.
Gradually add the coconut milk into the dry ingredients, whisking continuously to create a smooth batter with no lumps.
Stir in the yeast mixture and mix well. If you're using pandan paste, add it now for a vibrant green color and aromatic flavor.
Cover the mixing bowl with a clean kitchen towel or plastic wrap and let the batter rest for 1 hour to allow it to rise slightly.
After resting, heat a non-stick pan or a Serabi skillet over low heat. Lightly grease the pan with a small amount of oil or butter.
Stir the batter gently, then pour about 1/4 cup of the batter into the center of the heated pan. Allow it to spread on its own to form a small pancake.
Cover the pan with a lid and cook the Serabi for 2-3 minutes. The top should set, and the bottom should develop a light golden color. Serabi is traditionally cooked on low heat to maintain its softness.
Repeat the process for the rest of the batter, greasing the pan as needed.
Serve warm with coconut syrup, palm sugar syrup, or grated coconut on the side. Enjoy this delicious Indonesian treat!
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 80.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
