Crispy Serabi with Sweet Chili Drizzle
Golden, lacy Indonesian pancakes made from rice flour and coconut milk, pan-fried until edges crisp and centers stay tender. Drizzle with sweet chili sauce and palm sugar for the perfect weeknight indulgence.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ¾ cup coconut milk (full-fat)
- 2 tbsp palm sugar (or brown sugar)
- ¼ cup sweet chili sauce
- 2 medium shallots, thinly sliced
- ½ whole lime (for juice)
Instructions
- 1
Whisk rice flour, coconut milk, palm sugar, salt, and 2 tbsp water until smooth and pourable.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Pour batter into small circles (3–4 inches), then scatter shallots over the top.
- 4
Cook until edges look lacy and golden, about 3 minutes, then flip and cook another 2 minutes.
- 5
Slide onto a plate and drizzle with sweet chili sauce and a squeeze of lime juice.
- 6
Serve warm, with extra chili sauce on the side.
Tools you’ll need
- large skillet (12-inch)
- whisk
- measuring cups and spoons
- spatula
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