Coconut Serabi with Gula Melaka
Crispy-edged Indonesian rice flour pancakes filled with sweet coconut, drizzled with dark palm sugar syrup. Ready in under 20 minutes—the perfect TikTok-easy weeknight dessert or brunch.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.25 cups rice flour
- ¾ cup coconut milk (canned, shaken)
- ½ cup gula melaka or dark brown sugar
- ½ cup shredded unsweetened coconut
- 1 tsp baking powder
- ½ tsp pandan extract (optional but recommended)
- 2 tbsp neutral cooking oil
Instructions
- 1
Whisk rice flour, 0.5 cup coconut milk, baking powder, and pandan extract into a thick, pourable batter. Stir in shredded coconut until even.
- 2
Heat gula melaka with 0.25 cup coconut milk in a small saucepan over low heat, stirring, until syrup is pourable, ~3 minutes. Set aside.
- 3
Heat 1 tbsp oil in a nonstick skillet over medium-high until shimmering. Pour batter in 3-inch rounds; cook 2 minutes until bottoms brown.
- 4
Flip each serabi. Cook 1 minute until set and edges look crispy. Transfer to a plate.
- 5
Repeat with remaining 1 tbsp oil and batter. You'll make 8–10 pancakes total.
- 6
Arrange serabi on a serving plate. Drizzle warm gula melaka syrup over the top and serve immediately.
Tools you’ll need
- nonstick skillet (10-inch)
- small saucepan
- whisk
- spatula
- measuring cups and spoons
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