Crispy Coconut Serabi in 15 Minutes
Puffy, golden Indonesian coconut pancakes with a crispy exterior and custardy center. Mix the batter, cook in a cast-iron mold, and serve warm with palm sugar syrup and condensed milk.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ¾ cup coconut milk
- 3 tbsp granulated sugar
- 1 whole egg
- ¼ cup palm sugar (gula melaka)
- ¼ cup condensed milk
Instructions
- 1
Whisk together flour, coconut milk, sugar, and egg until smooth with no lumps.
- 2
Heat a cast-iron serabi mold or two-part pancake mold over medium heat until a drop of water sizzles on contact.
- 3
Brush the mold lightly with oil. Pour batter into each cup until three-quarters full.
- 4
Cover with the mold's lid. Cook for 3–4 minutes until edges are deep golden and the center is set but still custardy.
- 5
Lift serabi out onto a plate. Repeat with remaining batter until it's gone.
- 6
Drizzle warm serabi with condensed milk and palm sugar syrup. Serve immediately while crispy.
Tools you’ll need
- serabi mold (cast-iron, two-part)
- medium heat stovetop
- mixing bowl
- whisk
- brush or spoon
- plate
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