Serabi (Indonesian Coconut Pancakes)

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the rice flour, all-purpose flour, instant yeast, granulated sugar, and salt. Whisk them together until well combined.

   約2 分

2. 2

   Gradually pour the warm coconut milk and warm water into the dry ingredients while whisking continuously to prevent lumps.

   約3 分

   調理のヒント： Ensure the liquids are warm, not hot, to activate the yeast without killing it.

3. 3

   Continue whisking until you have a smooth, lump-free batter. The consistency should be similar to thin pancake batter.

   約2 分

4. 4

   Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for 1 hour, or until it has risen slightly and become bubbly.

   約1 時間

   調理のヒント： A warm oven with the light on can create a good environment for proofing.

5. 5

   Heat a serabi pan or a small non-stick skillet over medium-low heat. If using a skillet, lightly grease it with vegetable oil.

   約3 分

   調理のヒント： Traditional serabi pans are small, round, and often made of clay or cast iron, creating a unique texture.

6. 6

   Once the pan is hot, pour a ladleful of batter into the center. Do not spread the batter; it should naturally form a thick, round pancake.

7. 7

   Cover the pan with a lid and cook for 3-5 minutes, or until the edges are set and the top has small holes and looks cooked through.

   約5 分

   調理のヒント： The lid helps to steam the top of the pancake, ensuring it cooks evenly and stays soft.

8. 8

   Carefully remove the serabi from the pan using a spatula. Do not flip it.

   約1 分

9. 9

   Repeat with the remaining batter, greasing the pan lightly between each serabi if needed.

   約20 分

   調理のヒント： Adjust heat as necessary to prevent burning.

10. 10

    Serve the serabi warm, either plain or with your favorite toppings.

    調理のヒント： Common toppings include kinca (palm sugar syrup), grated cheese, or chocolate sprinkles.