📝 About This Recipe
Transport your kitchen to the bustling street markets of Java with Serabi, the quintessential Indonesian pancake known for its distinctive honeycomb texture and smoky aroma. Unlike Western pancakes, these are crafted from a delicate batter of rice flour and rich coconut milk, traditionally cooked in small clay pots over charcoal. The result is a soft, pillowy center with a crisp, lace-like edge, perfectly complemented by a luscious palm sugar syrup that warms the soul.
🥗 Ingredients
Pancake Batter
- 250 grams Rice Flour (high-quality fine rice flour)
- 100 grams Cooked White Rice (mashed or blended until smooth)
- 1/2 teaspoon Instant Yeast (ensure it is fresh)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 350 ml Thick Coconut Milk (fresh or high-quality canned)
- 150 ml Warm Water
- 2 pieces Pandan Leaf (tied into a knot)
Kinca (Palm Sugar Sauce)
- 150 grams Gula Jawa (Palm Sugar) (finely chopped)
- 200 ml Coconut Milk (thin consistency)
- 1 piece Pandan Leaf (bruised and knotted)
- 1/4 teaspoon Salt (to balance the sweetness)
Toppings & Garnish
- 50 grams Fermented Cassava (Tape Singkong) (optional, mashed)
- 3 pieces Jackfruit (sliced into thin strips)
- 1 teaspoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
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1
In a small saucepan, heat the coconut milk with the pandan leaves over medium-low heat until it just begins to simmer. Remove from heat and let it cool until lukewarm.
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2
In a large mixing bowl, combine the rice flour, mashed cooked rice, sugar, salt, and instant yeast. Mix well with a whisk.
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3
Gradually pour the lukewarm coconut milk and warm water into the flour mixture while whisking constantly. Continue whisking for about 10 minutes by hand (or 5 minutes with a mixer) to aerate the batter, which creates the signature holes.
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4
Cover the bowl with a damp cloth and let the batter rest in a warm, draft-free spot for at least 45 minutes to 1 hour, or until bubbles form on the surface.
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5
While the batter rests, prepare the Kinca sauce by combining palm sugar, coconut milk, pandan leaf, and salt in a saucepan.
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6
Simmer the sauce over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Strain through a fine sieve and set aside.
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7
Heat a small non-stick skillet or a traditional clay serabi mold over medium-low heat. Lightly grease with a tiny bit of coconut oil using a brush.
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8
Stir the rested batter gently. Pour a ladleful (about 1/4 cup) into the center of the hot pan.
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9
Immediately use the back of the ladle to push some batter toward the edges of the pan to create a thin, crispy 'skirt' or rim.
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10
Wait until bubbles appear and the surface starts to set (about 2 minutes), then cover the pan with a lid to steam the top.
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11
Cook for another 2-3 minutes until the bottom is golden brown and the top is no longer wet. Do not flip the pancake; Serabi is only cooked on one side.
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12
Carefully lift the Serabi out with a spatula and repeat with the remaining batter.
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13
While the Serabi are still warm, place them on a serving plate, drizzle generously with the Kinca sauce, and top with jackfruit or sesame seeds.
💡 Chef's Tips
For the best texture, use a cast-iron pan or clay pot if available to get that authentic smoky flavor. If your batter doesn't bubble, your yeast might be inactive; always check your yeast in warm water first. Adding a bit of mashed cooked rice is the secret to a soft, chewy texture that stays tender even when cold. Avoid over-greasing the pan; too much oil will prevent the batter from 'climbing' the sides to form the crispy rim. If you prefer a savory version, omit the sugar in the batter and top with oncom (fermented soy) or shredded cheese.
🍽️ Serving Suggestions
Serve warm alongside a cup of hot Teh Tarik or Indonesian Jasmine tea. Pair with fresh tropical fruits like durian or mango for a decadent dessert. For a traditional touch, serve the pancakes on a piece of wilted banana leaf to enhance the aroma. Add a scoop of coconut ice cream on top for a modern fusion twist.