Indonesian Serabi Pancakes
Sweet, delicate coconut pancakes made in a special molded pan, served warm with dark palm sugar syrup. A beloved Indonesian street snack that's crispy outside and tender within.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ¾ cup coconut milk
- ½ cup palm sugar or dark brown sugar
- ½ cup unsweetened shredded coconut
- ¼ cup water
- 3 tablespoons coconut oil or vegetable oil
Instructions
- 1
Pour 1 cup flour into a medium bowl, then pour in 0.75 cup coconut milk and stir with a wooden spoon in circular motions until no dry flour streaks remain and the batter is smooth like thick pancake batter.
- 2
Stir in 0.5 cup shredded coconut with the wooden spoon until evenly distributed throughout the batter, about 30 seconds.
- 3
Combine 0.5 cup palm sugar and 0.25 cup water in a small saucepan over medium heat, stirring constantly until the sugar dissolves completely and the syrup turns golden-brown, about 3 to 4 minutes.
- 4
Heat 3 tablespoons coconut oil in a serabi pan (or 9-inch non-stick skillet with 6 indentations) over medium-high heat until the oil shimmers and slides rapidly when you tilt the pan, about 90 seconds.
- 5
Spoon 2 tablespoons of batter into each indentation or mold, filling each one about three-quarters full and smoothing the top with the back of the spoon.
- 6
Cook without moving them until the bottoms turn the color of honey and the edges pull away from the pan, about 2 to 3 minutes—check by tilting the pan and peeking underneath.
- 7
Use a thin metal spatula to loosen and flip each serabi carefully, then cook the other side until it turns the same honey color and the pancake feels firm to the touch, another 1 to 2 minutes.
- 8
Transfer the cooked serabi to a plate, then repeat with the remaining batter in batches until all batter is used.
- 9
Arrange the warm serabi on a serving plate, then drizzle the palm sugar syrup over and around them in a thin stream.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- small saucepan
- serabi pan or 9-inch non-stick skillet
- measuring cups and spoons
- thin metal spatula
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