Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp yeast
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp pandan extract (optional)
- Vegetable oil for greasing
Special equipment needed:
- Non-stick pan or griddle
- Blender or food processor
- Mixing bowl
- Whisk or fork
- Ladle or measuring cup
Step-by-step instructions:
1. In a blender or food processor, blend rice flour, all-purpose flour, salt, baking powder, and yeast until well combined.
2. In a mixing bowl, whisk together coconut milk, water, sugar, vanilla extract, and pandan extract (if using).
3. Add the blended flour mixture to the mixing bowl and whisk until smooth.
4. Cover the bowl with a clean cloth and let the batter rest for 30 minutes.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
6. Pour a ladle or measuring cup of batter onto the pan and cook until the edges start to dry and the surface is bubbly.
7. Flip the serabi and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, greasing the pan as needed.
Time:
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
Makes about 10-12 serabi
Nutritional information:
Per serving (1 serabi):
Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 2g
Sodium: 120mg
Sugar: 10g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour for a chewier texture.
- Pandan extract can be substituted with green food coloring or omitted.
Variations:
- Add shredded coconut or chopped nuts to the batter for added texture.
- Serve with sweetened condensed milk or fruit compote.
Tips and tricks:
- Make sure the pan is hot before pouring the batter to prevent sticking.
- Use a non-stick pan or griddle for easier flipping.
- Adjust the amount of sugar to your liking.
Storage instructions:
Store leftover serabi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a non-stick pan until warm.
Presentation ideas:
Serve on a plate or platter with a drizzle of sweetened condensed milk and a sprinkle of shredded coconut or chopped nuts.
Garnishes:
Shredded coconut, chopped nuts, sweetened condensed milk, fruit compote.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the serabi is sticking to the pan, add more oil or reduce the heat.
- If the batter is too thick, add more water or coconut milk.
Food safety advice:
Make sure to cook the serabi thoroughly to prevent foodborne illness.
Food history:
Kue Serabi is a traditional Indonesian dessert that originated from Java. It is typically served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, coconutty, slightly tangy.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indonesian