Ingredients with Measurements:
- 2 cups sweet potato, peeled and grated
- 2 eggs
- 2 tablespoons coconut sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 cup coconut milk
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Grater
- Bowl
- Whisk
- Frying pan
Step-by-Step Instructions:
1. In a bowl, combine the grated sweet potato, eggs, coconut sugar, flour, cornstarch, cinnamon, nutmeg, ginger, salt, and cardamom.
2. Whisk until all ingredients are well combined.
3. Add the coconut milk and whisk until the mixture is smooth.
4. Heat the butter and oil in a frying pan over medium heat.
5. Drop spoonfuls of the sweet potato mixture into the pan and flatten slightly.
6. Fry for 3-4 minutes on each side until golden brown.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4 servings
Nutritional Information:
Calories: 220
Fat: 11g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients
- Coconut sugar can be substituted with brown sugar
- All-purpose flour can be substituted with gluten-free flour
- Coconut milk can be substituted with almond milk
- Butter can be substituted with coconut oil
Variations:
- Add 1/4 cup of chopped nuts or dried fruit for added texture and flavor
- Use different spices such as ground cloves, allspice, or turmeric
- Add 1/4 cup of shredded coconut for a tropical twist
Tips and Tricks:
- Make sure to flatten the spoonfuls of sweet potato mixture before frying to ensure even cooking.
- Use a non-stick pan to prevent sticking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
Serve with a dollop of yogurt or coconut cream and a sprinkle of chopped nuts or dried fruit.
Garnishes:
Chopped nuts, dried fruit, yogurt, coconut cream
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
Steamed vegetables, salad
Troubleshooting Advice:
- Make sure to flatten the spoonfuls of sweet potato mixture before frying to ensure even cooking.
- If the mixture is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
Food Safety Advice:
Make sure to store the serabi in an airtight container in the refrigerator for up to 5 days.
Food History:
Serabi is a traditional Indonesian dessert made from sweet potatoes and coconut milk. It is believed to have originated in the Minangkabau region of West Sumatra.
Flavor Profiles:
Sweet, nutty, and spicy.
Serving Suggestions:
Serve with a dollop of yogurt or coconut cream and a sprinkle of chopped nuts or dried fruit.
Related Categories
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Region: Indonesian