Traditional Indonesian Kue Serabi Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup of rice flour
  • 1/2 cup of all-purpose flour
  • 1/2 tablespoon of salt
  • 2 cups of coconut milk
  • 1 cup of sugar
  • 1/2 cup of pandan leaves, tied together
  • 1 teaspoon of instant yeast
  • 1 tablespoon of warm water
  • 1/2 cup of grated coconut, for topping

Steps and instructions

  1. In a large bowl, combine the rice flour, all-purpose flour, and salt. Mix well.
  2. In a separate bowl, dissolve the sugar in the coconut milk. Add the pandan leaves and let it simmer over low heat for about 10 minutes. Allow the mixture to cool.
  3. In a small bowl, dissolve the instant yeast in warm water. Let it stand for about 10 minutes to activate.
  4. Pour the yeast mixture into the flour mixture. Gradually add the cooled coconut milk while stirring continuously until well combined.
  5. Cover the bowl with a cloth and let the batter rest for about 2 hours until it rises and creates bubbles.
  6. Preheat a serabi mold or small non-stick pan over low heat. Pour a ladle of batter into the mold or pan, cover, and let it cook until the bottom part turns golden brown and the top part becomes firm. Repeat this step until all the batter is used.
  7. Serve the serabi warm with a sprinkling of grated coconut on top.

Tools for making

  • Large bowl - Used for mixing the dry and wet ingredients together.
  • Separate bowl - Used for dissolving the sugar in coconut milk and simmering with pandan leaves.
  • Small bowl - Used for dissolving the instant yeast in warm water.
  • Cloth - Used to cover the bowl during the resting period of the batter.
  • Serabi mold or small non-stick pan - Used for cooking the serabi pancakes.

Recipe variations

  • Replace rice flour with glutinous rice flour for a chewier texture.
  • Add mashed banana or grated coconut to the batter for added flavor.
  • Use palm sugar instead of regular sugar for a caramel-like sweetness.
  • Add a teaspoon of vanilla extract or pandan essence for a fragrant twist.
  • Replace coconut milk with almond milk or soy milk for a dairy-free option.
  • Top the serabi with chocolate sauce or fruit compote for a decadent dessert version.
  • Add a tablespoon of grated cheese to the batter for a savory-sweet combination.
  • Make a pandan-flavored crust by blending pandan leaves with water and using it instead of the plain batter.

Recipe overview

Indulge in the sweet and savory flavors of Kue Serabi, an Indonesian pancake made from rice flour, all-purpose flour and coconut milk. This delectable dessert has a characteristic fluffy texture and is typically topped with grated coconut for an added crunch. The infusion of pandan leaves in the coconut milk gives it a distinct aromatic flavor that is both refreshing and comforting. The recipe involves a simple process of mixing the ingredients, allowing the batter to rise, and cooking it in a mold or pan. Enjoy the process of creating these traditional pancakes from scratch, and savor the unique flavors that make Kue Serabi a beloved treat in Indonesian cuisine.

Common questions

  1. Can I use regular flour instead of rice flour? Yes, you can use regular flour instead of rice flour, but the texture may be slightly different.
  2. Can I substitute coconut milk with another type of milk? Coconut milk is an essential ingredient in this recipe and provides a distinct flavor. It is not recommended to substitute it with another type of milk.
  3. What can I use as a substitute for pandan leaves? If pandan leaves are not available, you can use pandan essence or vanilla extract as a substitute. However, it will alter the traditional flavor.
  4. Can I make the batter in advance and refrigerate it? It is best to make the batter fresh and use it immediately. Refrigerating the batter may affect the texture and result in less fluffy serabi.
  5. Can I use a regular frying pan instead of a serabi mold? Yes, you can use a regular frying pan if you don't have a serabi mold. Just make sure it is non-stick and small in size.
  6. How should I store leftover serabi? Store any leftover serabi in an airtight container at room temperature for up to 2 days. Reheat before serving.

Serving dishes and utensils

  • Serabi Mold - A special mold used to shape the serabi pancake batter into small round pancakes.
  • Non-stick Pan - An alternative to the serabi mold, a non-stick pan can be used to cook the serabi pancakes.
  • Ladle - A utensil used for pouring the batter into the mold or pan.
  • Cloth - Used to cover the bowl and allow the batter to rest and rise.
  • Grated Coconut - Used as a topping for the serabi pancakes.

Origin stories

Kue Serabi, also known as Serabi, is a traditional Indonesian pancake that dates back to the era of ancient Java. Originating from the Sundanese region, this delicacy gets its unique flavor from the use of coconut milk and pandan leaves, two ingredients abundantly found in the tropical archipelago. Each region in Indonesia has its own version of Serabi, with some serving it with a sweet, syrupy topping made from brown sugar and coconut milk, and others preferring a savory version with cheese and even meat. The preparation of these pancakes often forms part of festive occasions and ceremonies. What's particularly interesting is that despite their simplicity, the making of these pancakes requires patience and meticulousness; the batter has to be fermented to get that fluffy texture, and the cooking process is slow, adding to the charm of this humble yet delicious treat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.