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Serabi

Soft, lacy rice-flour pancakes cooked in a little clay pan until the edges crisp and the centre fills with holes, served warm under a pandan-scented palm sugar and coconut sauce (kinca). A morning market staple across Java.

BreakfastVegan
60 min40 prep · 20 cookMedium855 kcalper serving
Serabi

Instructions

  1. Put 130 ml of coconut milk in a small saucepan with 1 knotted pandan leaf and warm over low heat for 1-2 minutes, just to blood temperature, do not let it boil or it will split. Lift out the leaf and set the milk aside.
  2. In a bowl, whisk together 50 g of rice flour, 10 g of plain flour, 0.25 tsp of instant yeast and 0.25 tsp of the salt. Pour in the warm coconut milk a splash at a time, beating hard with your hand or a whisk for 3-4 minutes, until the batter is lump-free, the consistency of single cream, and falls from your fingers in fine elastic threads, this beating is what gives serabi its holes.
  3. Cover the bowl with a cloth and leave in a warm place for 30 minutes, until the surface is freckled with small bubbles and the batter smells faintly yeasty.

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Per serving

855kcal
9gprotein
98gcarbs
51gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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