BreakfastSnack

Serabi (Indonesian Coconut Pancakes)

Name: Serabi (Indonesian Coconut Pancakes)
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 150 g rice flour; 50 g all-purpose flour; 1 tsp instant yeast; 1 tbsp granulated sugar; 0.5 tsp salt; 400 ml coconut milk warm; 50 ml water warm; 1 tbsp vegetable oil (optional)

These soft and fluffy Indonesian coconut pancakes are a popular street food, often enjoyed for breakfast or as a snack. Made from rice flour and coconut milk, they offer a delightful subtle sweetness and a unique texture. This recipe creates a plain version, perfect for enjoying with various toppings.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 461 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

150 grice flour
50 gall-purpose flour
1 tspinstant yeast
1 tbspgranulated sugar
0.5 tspsalt
400 mlcoconut milk, warm
50 mlwater, warm

for greasing

1 tbspvegetable oil(optional)

Equipment

serabi pan · lid · spatula · plastic wrap · ladle · large bowl · whisk

The method

Step by step

1
In a large bowl, combine the rice flour, all-purpose flour, instant yeast, granulated sugar, and salt. Whisk them together until well combined.
About 2 min
2
Gradually pour the warm coconut milk and warm water into the dry ingredients while whisking continuously to prevent lumps.
About 3 min
Cook’s note: Ensure the liquids are warm, not hot, to activate the yeast without killing it.
3
Continue whisking until you have a smooth, lump-free batter. The consistency should be similar to thin pancake batter.
About 2 min
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.
About 1 hr
Cook’s note: A warm oven with the light on can create a good environment for proofing.
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.
About 3 min
Cook’s note: Traditional serabi pans are small, round, and often made of clay or cast iron, creating a unique texture.
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
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.
About 5 min
Cook’s note: The lid helps to steam the top of the pancake, ensuring it cooks evenly and stays soft.
8
Carefully remove the serabi from the pan using a spatula. Do not flip it.
About 1 min
9
Repeat with the remaining batter, greasing the pan lightly between each serabi if needed.
About 20 min
Cook’s note: Adjust heat as necessary to prevent burning.
10
Serve the serabi warm, either plain or with your favorite toppings.
Cook’s note: Common toppings include kinca (palm sugar syrup), grated cheese, or chocolate sprinkles.

Per serving

Nutrition

54%Score

Calories: 460.6kcal
Protein: 6.1g
Carbs: 49.6g
Fat: 31.2g
Fibre: 3.8g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover serabi in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat or in a microwave until warmed through.