Serabi Kuah / Apam Berkuah / Appam

Easy Serabi Kuah / Apam Berkuah / Appam

Course: Breakfast, Side Dish, Snack
Cuisine: Indian, Indonesian, Malaysian
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting the batter: 2 hours
Total Time: 40 minutes
Servings: 40 -50 small pieces serabi
Author: Marvellina
Learn how to make traditional serabi kuah or apam berkuah in few simple steps served with delicious thick and creamy coconut sauce (saus kinca) or pengat pisang.
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Serabi starter:

Serabi batter:

To cook serabi:

  • Cooking oil


Making the sauce:

  • Place all ingredients for the sauce in the pan. Stir to mix everything and make sure there are no lumps. Cook it over low heat until the sugar is melted and turning the sauce into golden brown. Don't let the coconut milk to boil over. Add jackfruit pieces or banana pieces if you choose to. Remove from the heat and let it cool down. It will thicken further once cool down

Make the serabi starter:

  • Mix the rice flour with water in a saucepan and cook into a smooth paste. Leave aside for 15 minutes to let it cool down

Make serabi batter:

  • Place instant yeast, sugar, and lukewarm water in a large mixing bowl. Leave for 10 minutes and it will be foamy
  • Mix all the three flour together in a separate bowl and then add the coconut milk and stir. Add the yeast mixture here and stir to mix
  • Once the serabi starter has been cooled down for 15 minutes, add it to the flour mixture and stir to mix everything
  • Cover and rest the batter in a warm place (I use my oven's bread proof function) for 2 hours. The batter will rise and you'll see lots of bubbles

Cooking serabi:

  • Preheat a non-stick pan over medium heat. Add about 1 tsp of cooking oil. Spoon about 1 tablespoon of batter and use the back of the spoon to smear it on a circular motion on the pan to form a circle. Try to smear as thin as possible. If you smear too thick, the air holes may not appear as nicely. The first few serabi may be a practice for you, so don't get discouraged if you don't get then right the first few pancakes
  • If you want to make the folded apam, simply smear the batter in bigger diameter 
  • Once bubbles or air holes started to appear on the surface, cover the pan with a lid and let them cook for another minute. Uncover the lid and transfer to a plate. Continue with the next few serabi. Add a bit of oil as needed. Continue until you runs out of the batter


  • Serve the serabi with the kuah on the side

Storing leftovers:

  • Serabi and the kuah can be stored in the refrigerator for up to one week. Simply reheat the serabi by steaming on high heat for 2-3 minutes or in the microwave on high for 30 seconds to 1 minute. The kuah can be reheated on the stove over medium heat until just heated through. Don't boil it on high heat or the coconut milk will separate