Serabi kuah (Indonesian pancakes with coconut sauce)

Yeasted pancakes that are so light and fluffy served with coconut cream sauce that you will crave for more with each bite.

Another food that reminds me of my childhood is this serabi. My dad often bought it for me for breakfast or as snacks. Gosh…I love dipping the serabi into the coconut sauce. The serabi is rather porous and almost a little rubbery in texture. I know that’s a weird way to describe it. It’s made of rice flour and eggless, so perfect for those who are looking for gluten-free vegan pancake recipes. I know many Indonesian find serabi as comfort food. It’s my grandma’s favorite too. Now it’s my kids’ favorites as well 🙂

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Serabi kuah (Indonesian pancakes with coconut sauce)

Servings 4 servings

Author Marvellina

Ingredients

Coconut sauce:

• 1 cup coconut cream
• 4 oz gula jawa or you can use dark brown sugar to sub if you must Indonesian palm sugar
• 1/4 tsp salt
• 3 screwpine leaves knotted

Pancakes:

• 5 oz rice flour
• 2 oz of unsweetened desiccated coconut
• 1/4 tsp salt
• 1/4 tsp baking soda make sure it's not older than 6 months since you bought it
• 1 1/4 cup coconut milk

Instructions

Making the sauce:

1. Place the coconut cream, sugar, salt, and screwpine leaves in a saucepan. Cook it on low heat until the sugar is melted and turning the sauce into golden brown. Don't let the coconut cream to boil over. Remove from the heat and let it cool down. It will thicken slightly once cool down

Making the pancakes:

1. Combine the dry ingredients: flour, coconut, salt, and baking soda. Stir to mix everything. Pour in the coconut milk and stir to combine thoroughly. We don't have to afraid about over stirring here, because there's no gluten in rice flour
2. Preheat a non-stick small pan with a lid on medium to high heat (you'll need the lid to steam the cake later), smear a little bit of oil. Spoon about 1 Tbsp of the batter on the pan. This will make about 2-inch size mini pancakes. Depending on how big is your pan, you can probably fit in about 3-4 pancakes. Cook until you see bubbles forming on the surface of the pancakes. Once you see those, you can cover with the lid and let the pancake continue to cook for another 3 minutes or so. Remove from the pan and repeat by smearing some oil on the pan
3. Serve with the coconut sauce on the side or drizzled on the pancakes

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