SERABI IJO

Serabi is Indonesian cake just like pancake that is made from rice flour with coconut milk.

SERABI

SERABI
© 2015 Liza W. Widjaja

Usually eaten with Kinca ( thick golden brownish coconut sugar syrup). Serabi is sweet, rich & soft.

There are many types of Serabi, most traditional Serabi taste sweet but there is also savoury version of Serabi that uses oncom (soy) as the toping.

SERABI

SERABI

INGREDIENTS

Make about 6-8 Serabi

100 gram all purpose flour

150 gram rice flour

I teaspoon gist

1 teaspoon baking powder

600 cc coconut milk

100 ml pandan water

2 eggs

1/2 teaspoon salt

Kinca:

( coconut sugar sauce):

500 ml coconut milk

100 gram Palm sugar, coconut sugar

1 tablespoon sugar

1/8 teaspoon salt

4 Pandan leaves

50 gram butter

SERABI

SERABI
© 2015 Liza W. Widjaja

DIRECTION

Mix the Rice flour together with salt, all-purpose flour, baking powder & gist.

Stir together then pour the coconut milk

 mix it well.

Add the eggs & pandan water. Let sit for about 1 hour.

Kinca:

Mix all the ingredients together in saucepan & cook until it boil, strain.

Pre heated the pan low heat, brush the pan with butter.

Take 1 big spoon of batter pour to the pan, cook on one side only, do not turn the cake.

Cook until you see the pore started to come out, the top should have little holes. Then put the lid.

Continue until it done. Remove from the heat. Repeat the process until the batter are used. To serve place the Serabi into a bowl & spoon sauce on top.

SERABI

SERABI
© 2015 Liza W. Widjaja

SERABI

SERABI
© 2015 Liza W. Widjaja

Note : Make sure to cook at low heat & wait until the top of the cake has pore in it, then cover with the lid.

To make 100 ml pandan water use 10 pandan leaves cook in 100 ml water until boil & turn green. If you don’t have daun suji( Suji leaves) you can use 100ml water & 2 teaspoons pandan extract.

SERABI

SERABI
© 2015 Liza W. Widjaja

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