RECIPE: KUE SERABI – INDONESIAN PANCAKES WITH COCONUT
Kue Serabi are small coconut flavoured pancake like snacks that are popular in Bali and Java. Usually enjoyed for breakfast or as a snack they are easy to make.
What is Kue Serabi?
Kue Serabi is Indonesian Pancakes that are made with coconut milk, sometimes grated coconut is added and rice flour. Usually served with a coconut milk and palm sugar sauce. Traditionally, Kue Serabi are served without any fruit or topping as its sold as street food. However, these days you’ll find kue serabi sold in Warungs (roadside eateries), boutique hotels and at home stay places as a breakfast option with toppings.
More About Kue Serabi
As I mentioned above generally these Indonesian pancakes are made from rice flour, coconut milk and an optional addition of grated coconut. Also, with that you need yeast, pandan leaves or extract and an egg. Sometimes all purpose flour too is used. But at a small cafeteria in Ubud we found a vegan version with no eggs in it. Most recipes you’ll find that the pancake batter has no sugar (gula). Moreover, the only sweetness comes from the coconut milk and the sauce where palm sugar is used. Pandan paste is added to the batter. However, if you don’t have access to pandan then the extract or essence can be used, just as I did.
First Time I tasted Kue Serabi
Where did I taste the pandan flavored green pancake first? In Ubud. During our first visit to Bali, my son’s friend who owns a taxi took us on a day trip to Ubud. Before we went back to Depansar, he asked if we could stop at his home for a moment. We agreed and got an insight to a typical Hindu Balinese home. As a matter of fact, many still live as joint families, with a common kitchen, a common temple and a common meeting area within the compound or enclosed area. His wife invited us to have some Balinese Coffee and Pancakes. Indeed, the light green pancakes looked attractive. In addition, I got a rough recipe of the pancakes.
Traditional Method of making Pandan Extract
In addition, I was shown what pandan leaves look like and how they make the paste. First, the chopped leaves are crushed with a bit of water using mortar and pestle. Then it is strained. As pandan extract does not stay good for too long, the family makes it every day. They use pandan extract for the offerings they make to the Gods. Modern homes, chop the leaves, add them into a blender with water and allow the liquid to rest in a jug or jar. The darker green deposit at the bottom is used. The water at the top is discarded or used to cook rice.
What is Pandan?
Pandan is a tropical plant with fragrant leaves. It commonly grows in the South East Asian region. Pandan has a unique taste and fragrance. Therefore, its commonly used in the South East Asian desserts and drinks. The leaves are used to wrap meat and sticky rice and cooked. While South East Asian countries use the leaves extensively, the Indian Sub Continent uses the extract from the flower. Generally, Pandan is considered the cheaper ‘vanilla’ of SE Asia. Incidentally, the plant is looks like a palm with spiky, long, slender green leaves.
Kue Serabi Pan
In this case, Kue Serabi Pans are round like a kadai or wok with 4 or more wide deep roundish cavities with a lid. Since I don’t have the pan, I’ve used a mini uttapam pan. If you don’t have that then you need to use small muffin or fried egg rings. Place it in the frying pan, pour batter and allow it to cook, covered.
FoodieMonday/ Bloghop Group
This week the FoodieMonday/ Bloghop Group is preparing any dish from the South Asian Cuisine. That part of the world cuisine has so much to offer. However, it all depends on the procuring the right ingredients required for the cuisine. These ingredients add a distinct flavour and aroma. There are so many dishes that I’d love to try but don’t get some of the basic ingredients, like kaffir lime leaves, galangal. Then I remembered the green pancakes I had in Ubud.
Priya who blogs at The World Through My Eyes is a huge fan of Veg Thai Food. So, not surprisingly, she suggested this theme. For this theme she has prepared the famous veggie version of Kaeng Phanaeng (panang /phanag), the milder and creamier version of Red Thai curry. In fact, I still have her Som Tam Mamuang (Thai Raw mango Salad) on my list to try.
Some Asian Dishes to check out:
- Had the opportunity to prepare Vegetarian Yellow Thai Curry with farm fresh bird eye chilis, lemongrass, kaffir lime leaves, turmeric and galangal when I visited my family in Bali.
- Woon Mamuang ( Mango Coconut Jelly) is an absolutely delicious dessert from the Thai Cuisine.
- Pandesal, bread of salt, is famous in the Philippines, served with coffee for breakfast.
- You just cannot miss Nasi Goreng for breakfast, lunch or dinner when you’re in Indonesia.
- Enjoy the famous Indonesian dessert Black Rice Pudding (Bubur Ketan Hitam).
- I love the veggie version of the famous Thai Tom Yum Soup.
- Make Chinese Smiling Sesame Cookie Balls, you wouldn’t regret it.
- Coconut Buns or Chinese Cocktail Buns are pretty famous in Hong Kong.
- Pak Choy, Bean Sprout and Noodle Soup is my hubby’s favorite.
- We simply love Vegetarian Bao Buns as a light summer meal.
Ingredients Required for Kue Serabi:
Rice Flour – for the pancake batter and very little for the sauce.
Coconut Milk – for the pancake batter and the sauce.
Fresh Grated Coconut – for the pancake batter.
Pandan Extract – I’ve used ready made extract or essence as I don’t have access to fresh pandan leaves. If you do, make the pandan paste for the pancake batter. Add chopped leaves to you prepare the sauce and remove it before serving.
Yeast – I’ve used instant active dry yeast. Its required to ferment the pancake batter.
Salt – for both the pancake batter and the sauce.
Water – for the sauce and the pancake batter.
Palm Sugar or Coconut Sugar – for the sauce.
Oil – To prepare the pancakes. I’ve used sunflower seed oil. You don’t need a lot.
Topping: of your choice, can be fresh fruit, jam, nuts, coconut, chocolate, etc
Dietary Tips:
- Gluten Free
- Vegan
- Vegetarian
- Diabetic Friendly as one can control the amount of sauce that is drizzled on the pancakes.
KUE SERABI - INDONESIAN PANCAKES WITH COCONUT
Ingredients
FOR THE PANCAKE BATTER:
- 1 cup rice flour
- ¼ cup fresh grated coconut
- 150 ml coconut milk
- ½ cup water
- 2-3 drops pandan extract
- 1 tsp instant active dry yeast
- ¼ tsp salt
FOR THE COCONUT SAUCE:
- 75 ml coconut milk
- 1 tsp rice flour
- 1 tbsp water
- 2 tbsp palm or coconut sugar
- pinch salt
TO PREPARE THE PANCAKES:
- 2-3 tbsp oil
TOPPING:
- 1 cup fresh fruit
- ½ cup coconut sauce
Instructions
PREPARATION OF THE PANCAKE BATTER:
- Add the batter ingredients into a mixing bowl. If you want plain and green pancakes then add the pandan extract later.
- Mix all the ingredients together using a whisk. Make sure no flour lumps are left.
- Cover the bowl and allow the batter to ferment for an hour.
PREPARATION OF THE COCONUT SAUCE:
- Mix rice flour with 1 tbsp of water to make a slurry.
- Add all the ingredients into a saucepan, including the slurry.
- Cook over medium heat, stirring constantly till the sauce becomes a little thick.
- Don't allow the coconut milk to boil.
- Pour the sauce into a serving bowl or jug and keep it on the side till required.
PREPARATION OF KUE SERABI - INDONESIAN PANCAKES
- If you want to make both the white and green pancakes, divide the batter into two.
- Add pandan extract to one part and mix gently.
- Take a serabi pan. I've used a mini uttapam pan as I don't have a serabi pan. Place it over medium to low heat.
- Add a few drops of oil into each cavity.
- Pour about 2 tbsp of the batter into each cavity. Cover the pan.
- Allow the pancakes to cook till you see that the top part is dry.
- Remove the pancakes from the pan.
- Make more pancakes using up all the batter in the same manner. Rememebr to cook them over low to medium heat as you don't want them to burn and remain raw.
- Serve pancakes with the Coconut Sauce and your favourite topping.
Notes
- Allow the batter to ferment. It should be bubbly if you want those tiny holes to appear on the pancakes.
- Try and use fresh grated coconut as it adds a lovely taste and bite too.
- Use any toppings of your choice or serve them plain with the sauce.
- Don't allow the coconut milk for the sauce to boil. The fat will separate and you will not get a nice thick sauce.
- Adjust the sugar according to your taste.
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