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Serabi (Coconut Rice Flour Pancakes)

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15 min plus 20 min resting
Prep
20 min
Cook

Ingredients

  • 200 g rice flour
  • 30 g all-purpose flour
  • 400 ml coconut milk
  • 1/4 tsp salt
  • 1/2 tsp instant yeast
  • 1 pandan leaf, knotted
  • For the sauce: 100 g palm sugar, 200 ml coconut milk, 1 pandan leaf

Method

  1. Whisk rice flour, all-purpose flour, salt, and yeast with coconut milk into a smooth, thin batter; let rest for 20-30 minutes until slightly bubbly.
  2. Heat a small pan over medium-low heat, add pandan leaf briefly for aroma, then pour in a ladle of batter, swirling slightly up the sides.
  3. Cover and cook until the edges turn lacy and golden and the center is set but still soft, about 3-4 minutes; no flipping needed.
  4. Meanwhile, simmer palm sugar, coconut milk, and pandan leaf together until slightly thickened to make the sauce.
  5. Serve warm serabi drizzled with the warm coconut sugar sauce.

Introduction: Serabi are traditional Indonesian pancakes made from rice flour and coconut milk, cooked in small clay or cast-iron pans until the edges turn lacy and crisp while the center stays soft.

Cultural Background: Serabi are traditional Indonesian pancakes made from rice flour and coconut milk, cooked in small clay or cast-iron pans until the edges turn lacy and crisp while the center stays soft. Found across Java in countless regional versions, they are often topped with a sweet coconut sugar sauce or savory toppings.

Tips: Let the batter rest so the yeast can create the characteristic light, slightly bubbly texture. Keep the heat moderate; too high a heat will burn the lacy edges before the center sets.

Variations: Serabi Notosuman from Solo is often eaten plain or with a simple sugar syrup rather than coconut sauce. Top with grated young coconut or a sprinkle of chocolate for a modern variation.

Storage: Best eaten fresh; store leftover pancakes covered at room temperature for up to a day.

Reheating: Reheat gently in a covered pan over low heat or in a microwave for a few seconds.

FAQs:

Q: Do serabi need to be flipped while cooking?

A: No, traditional serabi are cooked covered on one side only, allowing the top to steam-set while the bottom crisps.

Q: Can serabi be made without yeast?

A: Yes, though the yeast gives the pancakes their characteristic light, slightly bubbly texture; a pinch of baking powder can substitute.

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