Dessert · Snack · Asian ·

Indonesian Serabi with Pandan Coconut Sauce

Name: Indonesian Serabi with Pandan Coconut Sauce
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: Rice flour, 1 cup; All-purpose flour, 1/4 cup; Sugar, 1 tablespoon; Salt, 1/4 teaspoon; Instant yeast, 1/2 teaspoon; Coconut milk, warm, 1 1/2 cups; Egg, beaten, 1; Coconut milk, 1 cup; Water, 1/2 cup; Pandan leaves, tied into knots, 3; Sugar, 1/4 cup; Salt, 1/4 teaspoon; Cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water

Delight in a traditional Indonesian treat with these tender rice pancakes served with a sweet and aromatic pandan coconut sauce.

4.6(804 reviews)

·By Ethan Brooks·September 18, 2025

Indonesian Serabi with Pandan Coconut Sauce — Dessert served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Serabi Pancakes

For the Pandan Coconut Sauce

Nutrition

Per serving

Calories: 265 kcal
Protein: 3.6 g
Carbs: 30.9 g
Fat: 15 g
Fiber: 1.6 g

Whole recipe

Total

Calories: 2117 kcal
Protein: 29.1 g
Carbs: 246.9 g
Fat: 120.2 g
Fiber: 12.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Rice flour 1 cup	578	9.4	127	0.8	1
All-purpose flour 1/4 cup	114	3	24	0.3	0.9
Sugar 1 tablespoon	49	0	12.6	0	0
Salt 1/4 teaspoon	0	0	0	0	0
Instant yeast 1/2 teaspoon	6	0.7	1	0.1	0.3
Coconut milk, warm 1 1/2 cups	645	6	14	68	6.5
Egg, beaten 1	68	6	0.6	5	0
Coconut milk 1 cup	432	4	9	46	4
Water 1/2 cup	0	0	0	0	0
Pandan leaves, tied into knots 3	0	0	0	0	0
Sugar 1/4 cup	194	0	50	0	0
Salt 1/4 teaspoon	0	0	0	0	0
Cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons water	31	0	7.7	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Serabi Batter

1
Combine dry ingredients
In a large bowl, combine rice flour, all-purpose flour, sugar, and salt.
2
Activate yeast
Dissolve the instant yeast in warm coconut milk and let it sit for 5 minutes.
3
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

1
Simmer base ingredients
In a saucepan over medium heat, combine coconut milk, water, pandan leaves, sugar, and salt.
Tip: For authentic flavor, use fresh pandan leaves and lightly crush them before knotting.
2
Thicken sauce
Remove pandan leaves, then add the cornstarch slurry, stirring until the sauce thickens.

How to Make Indonesian Serabi with Pandan Coconut Sauce

Total time: 2 h 20 min · Yields 8 servings

1
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.
2
Thickening Sauce
Once the cornstarch is added, stir continuously to prevent lumps and achieve a smooth sauce.
3
Serving Preparation
Arrange the cooked Serabi on a platter, ready for the fragrant sauce to be drizzled.