Name: Indonesian Coconut Rice Pancakes with Palm Sugar Syrup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 pancakes
Cuisine: Indonesian
Ingredients: 200 g rice flour; 30 g all-purpose flour; 400 ml full-fat coconut milk; 200 ml water; 1/2 tsp fine sea salt; 2 pandan leaves, knotted; 1 tbsp granulated sugar; 150 g palm sugar (gula merah), finely shaved; 100 ml water; 1 pandan leaf, knotted; Pinch of salt

Serabi are soft, fluffy Indonesian pancakes made from rice flour and coconut milk, traditionally cooked in small clay or cast-iron molds and topped with a fragrant palm sugar syrup called kinca. This Sundanese street-food classic has a tender, slightly chewy crumb and a delicate aroma from pandan leaves. They are best enjoyed warm with the syrup drizzled generously on top.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield8 pancakes

Nutrition Facts

Per serving (estimated)

380 kcalCalories
14 gFat
11 gSaturated Fat
58 gCarbs
1 gFiber
24 gSugar
5 gProtein
310 mgSodium
240 mgPotassium
35 mgCalcium
1.8 mgIron
1 mgVitamin C
8 mcgVitamin A

Ingredients

For the pancake batter

200 g rice flour
30 g all-purpose flour
400 ml full-fat coconut milk
200 ml water
1/2 tsp fine sea salt
2 pandan leaves, knotted
1 tbsp granulated sugar

For the palm sugar syrup (kinca)

150 g palm sugar (gula merah), finely shaved
100 ml water
1 pandan leaf, knotted
Pinch of salt

Directions

In a large bowl, whisk together the rice flour, all-purpose flour, salt, and sugar until evenly combined.
Slowly pour in the coconut milk and water while whisking to form a smooth, thin batter with the consistency of heavy cream. Add the knotted pandan leaves and let the batter rest for 15 minutes.
Meanwhile, make the syrup: combine the shaved palm sugar, water, pandan leaf, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar fully dissolves. Simmer for 5-7 minutes until slightly thickened, then remove the pandan leaf and set aside.
Heat a 20 cm non-stick skillet or traditional serabi pan over medium-low heat and lightly grease with a thin film of coconut oil.
Stir the rested batter, then pour about 60 ml (1/4 cup) into the center of the pan, swirling gently to spread into a 12 cm round.
Cook uncovered for 2 minutes until the edges look set and small bubbles rise on the surface, then cover with a lid and continue cooking for 3-4 minutes until the top is just set but still slightly moist.
Repeat with the remaining batter, keeping cooked pancakes warm on a plate covered with a clean kitchen towel.
Serve the pancakes immediately, drizzled generously with the warm palm sugar syrup.

Cook’s Notes

Use full-fat canned coconut milk for the richest flavor and tenderest texture; light coconut milk will yield dry pancakes.
Traditional serabi pans have small round molds (about 8-10 cm wide); if using one, fill each mold two-thirds full.
Do not flip these pancakes; they are cooked on one side only, like a thick crumpet, with steam finishing the top.
For a savory variation, omit the sugar and top with shredded coconut, fried shallots, or a fermented soybean (oncom) topping instead of palm sugar syrup.
The batter should coat the back of a spoon thinly; if it sits too thick, whisk in extra water 1 tablespoon at a time.