Crispy Serabi Pancakes with Sweet Soy Drizzle
Pillowy Indonesian rice flour pancakes, crispy at the edges and crowned with sweet soy glaze. Ready in 15 minutes—a TikTok-viral breakfast or dinner that tastes like street food.
- Total time
- 15 min
- Servings
- 4
- Calories
- 240
- Protein
- 3g
Ingredients
- 1 cup rice flour
- ¾ cup coconut milk, canned
- 2 tbsp palm sugar or brown sugar
- 3 tbsp soy sauce
- 2 medium shallots, thinly sliced
- ½ cup sweet corn kernels, fresh or frozen
Instructions
- 1
Whisk rice flour, coconut milk, 1 tbsp sugar, and a pinch of salt until smooth—no lumps.
- 2
Heat oil in a 10-inch nonstick skillet over medium. Add shallots and fry until crispy, ~3 minutes, then transfer to a plate.
- 3
Pour 1/4 cup batter into the skillet, spreading gently into a thin round. Scatter corn kernels and crispy shallots on top.
- 4
Cook until the bottom is golden and edges curl, ~2 minutes. Slide onto a plate. Repeat with remaining batter.
- 5
Simmer soy sauce with 1 tbsp sugar in a small pot until syrupy, ~2 minutes. Drizzle over warm pancakes.
- 6
Serve hot, stacked or folded, with extra soy drizzle and fried shallots on top.
Tools you’ll need
- 10-inch nonstick skillet
- small pot
- whisk
- measuring cups and spoons
- spatula
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