Serabi

Ingredients

Batter

• 250 grice flour
• 50 gplain flour
• 500 mlthin coconut milk
• 1 tspinstant yeast
• ½ tspsalt
• 1 tbspsugar
• 1egg, optional

Kinca sauce

• 300 mlthick coconut milk
• 150 ggula jawa, palm sugar
• 2pandan leaves, knotted
• a pinch of salt

Toppings

• grated coconut
• sliced banana
• jackfruit
• chocolate sprinkles, in the modern Bandung style
• oncom or shredded chicken, for savoury

Equipment

• small clay pans, or a small heavy non-stick pan
• a charcoal brazier, ideally

Directions

1. Mix the rice flour, plain flour, salt, sugar and yeast. Warm the thin coconut milk to blood heat and pour it in gradually, whisking. Pour it in gradually and whisk properly, because rice flour lumps easily and the lumps never disperse later.
2. Whisk hard for a couple of minutes, which develops the batter and helps the texture. Now rest the batter for at least an hour in a warm place. Melt the palm sugar with a splash of water, then add the thick coconut milk, pandan and salt.
3. Simmer it gently for 10 minutes, stirring, until it thickens to a pouring syrup. Never boil coconut milk hard, which splits it into oil and curds. Set the kinca sauce aside to cool.
4. Heat the clay pans over a charcoal fire or a low gas flame. Get them properly hot before the first pancake, and expect to sacrifice the first one while you find the right heat.
5. Rub the pan with a little oil on a cloth, or with a piece of coconut. Do not spread it or tilt the pan. Cook it uncovered for about a minute, until bubbles rise through and burst across the surface. Now cover the pan with a lid and cook a further 3 to 4 minutes.
6. Lift it out with a thin spatula, easing under the crisp edge first. For Bandung style, add the toppings onto the wet surface before covering, so they set into it.
7. Serve them warm, with kinca poured over or in a bowl alongside. They are eaten with the fingers, folded, and they are best within minutes of coming off the fire.

Technique

• Serabi Solo is the thin lacy version and serabi Bandung the thick topped one.
• Savoury versions with oncom or chicken are common in Bandung.
• The clay pans, called wajan tanah, are sold cheaply in Indonesian markets.

Substitutions

• A small heavy non-stick pan, accepting a less crisp edge.
• Baking powder in place of yeast for a quicker batter, with less flavour.

Variations

• Serabi Solo, thin and served with kinca.
• Serabi Bandung, thick with toppings.
• Savoury, with oncom or shredded chicken.

History

Made in Solo and Bandung over charcoal, the batter crisping at the edges and staying spongy inside.

Frequently asked questions

What is Serabi?

Serabi is a snack from Indonesia: small rice-flour pancakes cooked in clay pans, eaten with coconut or palm sugar. Made in Solo and Bandung over charcoal, the batter crisping at the edges and staying spongy inside.

How long does Serabi take to make?

Serabi takes 20 min plus 1 hr resting of preparation and 30 min of cooking. The recipe makes about 16 small pancakes. It is rated medium to make.

What can I substitute in Serabi?

Yes, within limits. A small heavy non-stick pan, accepting a less crisp edge. Baking powder in place of yeast for a quicker batter, with less flavour.

What is the most important thing to get right in Serabi?

Mix the rice flour, plain flour, salt, sugar and yeast. Warm the thin coconut milk to blood heat and pour it in gradually, whisking. Pour it in gradually and whisk properly, because rice flour lumps easily and the lumps never disperse later.