Bandung Rice Pancake with Coconut Palm Sugar Syrup

Be the first to rate

(No Ratings Yet)

Loading...

A beloved West Javanese street snack, these small green-hued rice flour pancakes are crispy at the edges and custardy in the middle, drizzled with a smoky caramel-like palm sugar syrup. The pandan and coconut milk give them a fragrant, slightly nutty aroma that defines Bandung-style serabi.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 13 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 28 gSugar
• 5 gProtein
• 190 mgSodium
• 240 mgPotassium
• 40 mgCalcium
• 1.6 mgIron
• 4 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the batter

• 200 g rice flour
• 30 g tapioca flour
• 300 ml full-fat coconut milk
• 150 ml water
• 1 tsp instant yeast
• 1/2 tsp salt
• 2 pandan leaves, knotted
• 1 tbsp sugar

For the palm sugar syrup (kinca)

• 150 g dark palm sugar (gula merah), finely shaved
• 60 ml water
• 1 pandan leaf, knotted
• 1 pinch salt

For serving

• 100 ml coconut cream, warmed
• 4 tbsp jackfruit pieces, sliced thin (optional)
• A few toasted desiccated coconut flakes

Directions

1. Whisk rice flour, tapioca flour, yeast, sugar, and salt in a bowl, then stir in coconut milk and water until completely smooth with no lumps. Drop in the knotted pandan leaves, cover, and let the batter rest at room temperature for 1 to 1.5 hours until slightly puffy and bubbly on the surface.
2. Meanwhile, make the syrup: combine shaved palm sugar, water, pandan leaf, and salt in a small saucepan over medium-low heat. Stir gently until the sugar dissolves, then simmer 6 to 8 minutes until the syrup thickens enough to coat the back of a spoon. Keep warm.
3. Stir the rested batter gently to deflate; it should pour like thin pancake batter. If it has thickened too much, whisk in 1 to 2 tablespoons of water to loosen.
4. Heat a 15 cm non-stick or well-seasoned small skillet over medium-low heat and lightly grease with a thin swipe of coconut oil. Pour about 60 ml of batter into the center, swirl to spread into a 12 cm round, and cook 3 to 4 minutes until the surface shows small bubbles and the edges look dry and crisp.
5. Cover with a lid and continue cooking 1 to 2 minutes more so the center sets and stays soft, then slide the pancake out. Repeat with remaining batter, greasing the pan lightly between batches.
6. Stack the pancakes, spoon the warm palm sugar syrup generously over the top, drizzle with coconut cream, scatter jackfruit and toasted coconut if using, and serve immediately while the edges are still crisp.

Cook’s Notes

• A short fermentation is key: it gives Bandung serabi its signature airy, custardy middle while keeping the edges lacy and crisp; don't skip the rest, but don't over-ferment or the pancakes turn sour.
• Use a heavy-bottomed small skillet on medium-low heat so the center cooks through before the bottom burns; cast iron works beautifully and mimics the traditional clay pan.
• If you cannot find palm sugar, substitute with dark muscovado combined with a drop of molasses for that deep caramel note.
• For a savory Bandung twist, skip the syrup and top with a spiced coconut-onion or shredded jackfruit curry (serabi savory version).
• Pandan leaves can be replaced with 1/2 teaspoon of pandan extract blended into the batter for a brighter green color and fragrance.

You might also like

Asian

Indonesian Turmeric Coconut Rice Cone with Festive Sides

Asian

Indonesian Taro Steamed Layer Cake

Asian

Spiced Indonesian Butter Layer Cake

Asian

Indonesian Bamboo Tube Steamed Rice Cakes with Palm Sugar