Serabi (Coconut Rice-Flour Pancakes with Palm Sugar Syrup)

Name: Serabi (Coconut Rice-Flour Pancakes with Palm Sugar Syrup)
Total time: 1 h
Yield: 6
Cuisine: Sundanese / Javanese
Ingredients: 250 g Rice flour; 500 ml Coconut milk; 60 g Fresh grated coconut; 1 tsp Instant yeast; 1 tbsp Sugar; ½ tsp Salt; 1 Pandan leaf, knotted; 200 g Palm sugar (gula jawa), chopped; 250 ml Coconut milk, for the kinca; 100 ml Water, for the kinca

Small rice-flour and coconut-milk pancakes cooked in a clay pan over a wood fire, lacy at the edges and soft in the middle, eaten with kinca — coconut sugar syrup. A Java–Bali snack every province makes differently; this is the Sundanese sweet one.

Nguồn

Công thức của Sundanese home kitchens · 🏺 Truyền thống · Sundanese (West Java) household cooking

Java · the clay-pan pancake — An ownerless traditional snack, so no cook is credited. The cited article confirms serabi as a Bali–Java pancake-like snack of rice-flour batter with coconut milk or cream and shredded coconut as an emulsifier, usually sweet and eaten with kinca (coconut sugar syrup) in the Sundanese tradition, with a savoury oncom version and regional variants. The yeast, the swirl, the lid-on no-flip method, timings and quantities are this book's own.

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Các bước

Warm 500 ml of coconut milk with the pandan leaf until just tepid. Whisk in the rice flour, grated coconut, yeast, sugar and salt until smooth. Cover and leave 45 minutes until bubbly.
💡 Tepid, not hot. Above blood heat the yeast dies and the pancakes come out flat and dense instead of holey.
Meanwhile make the kinca: simmer the palm sugar, 250 ml coconut milk and water 10 minutes until it thickens to a thin syrup. Strain and keep warm.
Heat a small clay pan, or a heavy 12 cm cast-iron pan, over medium heat until a drop of water dances. Do not oil it.
Pour in a ladle of batter and immediately swirl the pan so the batter climbs the sides into a thin lacy rim. Cover and cook 3–4 minutes, until the top is set and full of holes and the bottom is brown.
💡 One side only, lid on. Serabi is never flipped — the top cooks in the trapped steam and stays white and soft against the brown base.
Slide out and repeat. Serve warm with the kinca poured over.

💡 Mẹo

Serabi Solo is thinner and rolled; serabi Bandung is thicker and topped with oncom for the savoury version. The batter is the same family.
A non-stick pan works, but the lacy rim comes from batter gripping bare clay or iron — seasoned cast iron is the closest.