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 turn the sauce into golden brown. Don't let the coconut milk boil over. Add jackfruit pieces or banana pieces if you choose to. Give the cornstarch slurry a stir and add into the sauce and continue to cook until the sauce thickens slightly. If the sauce is too thick, you can always thin it out by adding a bit more water until you are happy with the consistency
Make serabi batter:
Put all ingredients for the batter, except for the salt, in a mixing bowl and whisk to combine. Strain the batter to get rid of any lumps
Cover and rest the batter in a warm place (I use my oven's bread proof function) to let it proof until you see bubbles on the surface. This may take 1-2 hours, depending on the temperature. It took me about 1 hour 15 minutes
Use a whisk to stir everything to combine. Add the salt and whisk again to combine
Cooking serabi:
Preheat a non-stick pan over medium-low heat. Wipe the pan with a paper towel soak with a bit of 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, about 2-3 inches. 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, let them appear all over the surface before covering with a lid. Once bubbles have fully appeared, cover the pan with a lid and lower the heat about 2-3 notch and let them cook for another minute. Uncover the lid and you shouldn't see any more wet spots on the surface and the bottom should be golden brown. If it's too dark, you can adjust the level of heat for next round. Transfer to a plate. Smear the pan with a bit of oil as needed. Continue until you run out of the batter
Serving:
Serve the serabi with the saus kinca 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 medium 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