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

Name: Serabi Kuah - Indonesian pancakes with palm sugar and coconut milk syrup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 18 pieces
Ingredients: 2 cups + 2 tablespoons plain flour; 2 large eggs; 2 ½ cups coconut milk; Pinch of salt; ½ cup dark muscovado sugar/ coconut palm sugar; 1 cup coconut milk; pandan leaf; Pinch of salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
18 pieces
Calories
210 kcal
Course
Dessert
Cuisine
Indonesian

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

Liam Rios

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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.

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Ingredients

Servings

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.

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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 Information

Show Details

Serving 1g Calories 210kcal (11%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 9g (45%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.002g Cholesterol 18mg (6%) Sodium 22mg (1%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 26IU (1%) Vitamin C 0.4mg (0%) Calcium 15mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 18pieces

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	1g
Calories	210kcal	11%
Carbohydrates	26g	9%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	9g	45%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.002g	0%
Cholesterol	18mg	6%
Sodium	22mg	1%
Potassium	133mg	3%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	26IU	1%
Vitamin C	0.4mg	0%
Calcium	15mg	2%
Iron	3mg	17%