Serabi Kuah - Indonesian pancakes with palm sugar and coconut milk syrup
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
18 pieces
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Calories
210 kcal
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Course
Dessert
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Cuisine
Indonesian
Serabi Kuah - Indonesian pancakes with palm sugar and coconut milk syrup
Description
Serabi Kuah features a batter composed of plain flour, eggs, and coconut milk stirred smoothly and cooked on a non-stick skillet until each side is lightly browned. The addition of salt and egg creates a delicate pancake with a slight chew. The syrup pairs dark muscovado or coconut palm sugar with more coconut milk and pandan leaf, boiled and simmered to infuse aroma and dissolve sugars into a sweet, creamy sauce. This syrup is poured over the pancakes at serving.
The syrup's pandan leaf contributes a subtle floral and grassy note that enhances the coconut milk's creaminess and the caramel undertones of the sugar. The pancakes' texture is soft but with gentle resistance to the bite, providing a pleasant base to soak the syrup.
This recipe allows for a gluten-free adaptation by substituting rice flour for the plain flour. Vanilla extract can replace pandan leaf if unavailable, imparting a sweeter aroma. The dish is typically served as a dessert or snack, offering a combination of warm sweetness and comforting coconut flavors.
Ingredients
- 2 cups + 2 tablespoons plain flour see the note
- 2 egg lightly beaten, large
- 2 ½ cups coconut milk
- Pinch salt
For the sugar syrup:
- ½ cup dark muscovado sugar or coconut palm sugar
- 1 cup coconut milk
- pandan leaf see the note. Cut in an-inch long pieces.
- Pinch 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
- Rice flour can replace plain flour to make a gluten-free version.
- When using Thai pandan leaf, cut it in half and use parts separately for syrup and coconut milk.
- Vanilla extract is a suitable substitute for pandan leaf, using about one teaspoon.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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