Indonesian Serabi with Pandan Coconut Sauce
Soft and Fluffy Rice Pancakes with a Fragrant Pandan Coconut Drizzle
Delight in a traditional Indonesian treat with these tender rice pancakes served with a sweet and aromatic pandan coconut sauce.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Serabi Pancakes
For the Pandan Coconut Sauce
Preparation
Preparing the Serabi Batter
Combine dry ingredients
In a large bowl, combine rice flour, all-purpose flour, sugar, and salt.
Activate yeast
Dissolve the instant yeast in warm coconut milk and let it sit for 5 minutes.
Mix batter and rest
Mix the yeast mixture into the dry ingredients, then stir in the beaten egg. Set aside to rise for 1 hour.
Making the Pandan Coconut Sauce
Simmer base ingredients
In a saucepan over medium heat, combine coconut milk, water, pandan leaves, sugar, and salt.
For authentic flavor, use fresh pandan leaves and lightly crush them before knotting.
Thicken sauce
Remove pandan leaves, then add the cornstarch slurry, stirring until the sauce thickens.
Cooking Process
Cooking Serabi
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet, creating small pancakes. Cover and cook until bubbles form and the top is set.
Thickening Sauce
Once the cornstarch is added, stir continuously to prevent lumps and achieve a smooth sauce.
Serving Preparation
Arrange the cooked Serabi on a platter, ready for the fragrant sauce to be drizzled.
Plating & Serving
Indonesian Serabi with Pandan Coconut Sauce
Indonesian Serabi with Pandan Coconut Sauce
Plating & Serving
Arrange the Serabi pancakes on a serving plate and drizzle generously with the warm pandan coconut sauce.