Serabi Kuah – Indonesian pancakes with palm sugar and coconut milk syrup
Serabi Kuah
Almost everybody loves pancakes, don’t we? We can tell that from the varieties of pancakes around the globe. Though every country may use a different name, it’s all the same.
You can find Crepes in France, Filloas in Spain, Kasik in Turkey, Crespelle in Italy, and many more. Now, I’m sharing with you the Indonesian version of pancakes: serabi.
There are several different types of Serabi, but the one I’m posting here is Serabi Kuah, which literally means pancake with syrup.
Unlike other pancakes, which you enjoy for breakfast, Indonesians like pancakes for afternoon snacks. During the fasting month of Ramadan, this Indonesian pancake with palm sugar syrup and coconut milk is often served to break the fast.
Main Ingredients for Serabi
We only need 6 items to make this Indonesian pancake:
- Flour: You can use plain flour, all-purpose flour, or rice flour. The latter option is best if you are on a gluten-free diet.
- Eggs: Free-range eggs are always preferable.
- Coconut milk: Use good quality canned coconut milk, or make it yourself.
- Palm sugar: Also known as coconut sugar, this sugar has a better flavor and is distinctively good.
- Pandan leaf: I appreciate that you may not have it or may not be able to obtain it easily. If so, you can omit the leaf and use vanilla extract instead.
- Salt: A pinch of salt can elevate the taste of your Serabi.
Easy Way to Make Serabi
Like making any other pancakes, this one is straightforward, too.
Put all the pancake ingredients, such as flour, eggs, coconut milk, and salt, in a blender and blitz for a minute until you get a smooth batter.
Or, you can put the ingredients in a mixing bowl and use a hand whisk or hand-held blender to mix and blend them into a smooth mixture.
For the syrup, you can boil the sugar and coconut milk separately. If you choose this method, put the sugar, a pinch of salt, 100 ml of water, and half of the pandan leaf in a saucepan and boil them until you get a thick sugar syrup.
Please stir it occasionally to prevent the sugar from crystallizing on the side and bottom of the pan.
Then, in another saucepan, boil the coconut milk together with a pinch of salt and the remaining pandan leaf. Boil at low heat and simmer gently until the coconut milk looks shiny. Take care, and keep stirring occasionally to ensure the milk doesn’t curdle.
However, if you’re like me and want to shortcut things and simplify, you can make sugar syrup mixed with coconut milk.
Combine all the syrup ingredients and cook until boiling. Then, let it simmer for about 5 minutes.
How to Enjoy Indonesian Pancakes
Apart from the sugar syrup and coconut milk to accompany the pancakes, you can also enjoy them with fresh fruits. Traditionally, Indonesians put some ripe jackfruits on them, but you can be adventurous by trying your favourite fruits.
Another thing you may want to try is putting durian in your sugar syrup. That’s how the Sumatran people make their sugar syrup: they add durian flesh to the sugar.
If you wonder, you can get durian at an Asian/ Chinese shop. Here in the UK, the durians are imported from Thailand.
Can We Freeze Serabi?
Like most food, yes, you can freeze your Serabi. They freeze well for about 2 months.
When you need them, take the pancakes out and leave them in the refrigerator to thaw overnight. Then, reheat them by steaming them.
You can also reheat the pancakes in the microwave or frying pan. If you do these ways, sprinkle a tiny bit of water over the pancakes before reheating. This will prevent them from going dry.
More Indonesian Sweet Recipes
I do hope you find the recipe interesting enough that you’re now thinking of trying to make it.
If you do so, please share what you think about your Serabi Kuah in the comments below. Please follow me on Facebook, Instagram, and/or Pinterest to see what’s cooking in my kitchen.
Lastly, don’t forget to check my other Indonesian sweet recipes that you may love.
- Indonesian Snow White Butter Cookies – Kue Putri Salju.
- Agar-agar milk pudding with condensed milk and raspberries.
- Klepon: Indonesian glutinous rice ball with palm sugar.
- Indonesian Mung Bean Dessert – Bubur Kacang Hijau.
- Gemblong: Indonesian sweet treat made of glutinous rice.
Thank you and all the best.
Serabi Kuah – Indonesian pancakes with palm sugar and coconut milk syrup
Equipment
- Mixing bowls.
- Frying pan
- Slotted spoon
Ingredients
- 2 cups + 2 tablespoons plain flour see the note
- 2 large eggs lightly beaten.
- 2 ½ cups coconut milk.
- Pinch of salt.
For the sugar syrup:
- ½ cup dark muscovado sugar/ coconut palm sugar
- 1 cup coconut milk
- Pandan leaf see the note. Cut in an-inch long pieces.
- Pinch of salt.
Instructions
- In a mixing bowl, put the flour, salt and beaten eggs together and stir well. You can use a hand whisk to thoroughly mix until there is no flour lump in the batter. Or you can use a blender or a handheld blender to mix.
- Add the coconut milk little by little as you keep whisking until you get a smooth batter. Set aside.
- Get your syrup ready by boiling the sugar, salt, coconut milk and pandan leaf together. Stir it every now and then. Once the syrup reaches the boiling point, let it simmer for at least 3 minutes before you turn the heat off. Set aside.
- Heat your non-stick frying pan, and put a ladle of Serabi batter on it. Cook the pancake about 2 minutes on each side.
- Serve your Indonesian pancakes with the syrup.
Notes
- For a gluten-free option, you can use also rice flour instead of plain flour.
- If you use pandan leaf from Thailand, you’ll only need one piece for this recipe. Cut the leaf in half and use one half for the sugar and the other half for the coconut milk.
- If pandan leaf is not available, it can be substituted with vanilla extract. For this recipe, one teaspoon of vanilla extract is sufficient.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
