Pandan Serabi
Pandan Serabi is an Indonesian traditional snack. It is similar to pancake with coconut sugar sauce.
Servings: 8 pieces
Calories: 283kcal
Ingredients
- 150 gr cake flour
- 50 gr rice flour
- 30 gr sugar
- ½ tsp instant yeast
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 200 ml coconut milk
- 50 ml pandan extract
Sauce
- 350 ml coconut milk
- 80 gr brown sugar
- ½ tsp salt
- 2 pcs pandan leaves
- 1 tbsp cornstarch + a little water
Instructions
- Sieve flour, rice flour into a mixing bowl.
- Put in sugar, salt, instant yeast, baking powder, and egg.
- Pour in coconut milk and pandan extract.
- Whisk well until all ingredients are mixed thoroughly.
- Make sure you whisk until the batter is smooth and shiny.
- Cover with cling wrap and let it ferment for half an hour.
- After half an hour, you will notice there will be bubbles on the surface.
- Heat the frying pan first.
- Pour one ladle of the batter, there will be pores on the surface. Let the bottom side turn to brown. Take it off
the pan. Let it cool. Set aside. - Sauce
- Pour 350 ml coconut milk in a sauce pan.
- Put in coconut sugar, salt. Stir well. Add pandan leaves. Let is simmer.
- Add 1 tbsp cornstarch mixed with water to make the sauce thicken.
- You can turn off the stove when it thickens.
- Put the serabi on a plate, pour the sauce. Enjoy!
Video
Notes
Since it uses coconut milk, I strongly suggest consuming it within a day. If you really have to keep it overnight, store it separately from the sauce.
Reheat the serabi on a pan or in a microwave.
Nutrition
Serving: 1piece | Calories: 283kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 509mg | Potassium: 196mg | Fiber: 1g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg