Serabi

Serabi is an Indonesian dessert similar to a pancake but best eaten when it is swimming in its palm sugar coconut milk syrup. I love it for a companion of my afternoon tea. Here's a simple recipe that I have tried (and modified from the original) that is delish and easy to make.

Ingredients:

7 gr rapid rise yeast

50mL warm water (not more than 120F)

1 tsp granulated sugar

100g all purpose flour

100g rice flour

Pinch salt

600mL coconut milk

2 eggs, losely beaten

Pandan flavor

150mL hot water

30g palm sugar

75mL coconut milk

Preparation:

1. Stir warm water and sugar, sprinkle yeast on top it and let it sit for 10 mins.

2. In a medium stainless still bowl, mix flour, salt and yeast mixture, slowly adding the coconut milk. Continue to mix.

3. Strain the flour mixture so no lumps are present. 

4. Add in the eggs and flavoring. Mix thoroughly. 

5. Heat a small pan with a little water and wait until water bubbles (use a sunny side up pan or a serabi pan if you have one), discard water.  

6. On the lowest heat, spoon 1.5 ladle of the serabi mixture and let cook covered and undisturbed for about 5 mins. Uncover the pan, turn the serabi upside down and let cook covered and undisturbed for another 5 mins. Repeat until mix is finished. 

7. Sauce: dissolve palm sugar in water and slowly mix in the coconut milk. Add a  pinch of salt. 

8. Serve serabi with a small ladle of sauce in a small bowl. Warm serabi is the best :)