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A bowl of Indonesian pancakes with brown sugar syrup and coconut milk with spoon and fork
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5 from 4 votes

Serabi Kuah - Indonesian pancakes with palm sugar and coconut milk syrup

Serabi Kuah is Indonesian pancakes that you enjoy with palm sugar syrup and coconut milk. And you can make them with either plain flour or rice flour. It's a perfect option for dairy-free and gluten-free pancakes.
Author: Devy Dar
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Sweets & Desserts
Cuisine: Indonesian
Servings: 18 pieces

Equipment

  • Mixing bowls.
  • Frying pan
  • Slotted spoon

Ingredients

US Customary - Metric
  • 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

Serving: 1g | Calories: 210kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 3mg

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.