This Serabi Kuah recipe will make fluffy and tasty pancakes drizzled with distinctively delicious palm sugar and coconut milk syrup.
Almost everybody loves pancakes, don’t we? We can tell that from the varieties of pancakes around the globe.
Though every country may use a different name, it’s all the same thing.
You can find Crepe in France, Filloas in Spain, Kasik in Turkey, Crespelle in Italy, and many more.
Now, I’m sharing with you here the Indonesian version of pancakes: Serabi.
There are a few different types of Serabi, and the one I’m posting here is Serabi Kuah. This literally means pancake with syrup.
And there is a savoury Serabi that uses rice flour and is filled with spiced Oncom.
Both are originally from West Java.
Unlike British pancakes that you enjoy for breakfast, Indonesians like to have their pancakes for afternoon snacks.
And during the fasting month of Ramadan, this Indonesian pancake with palm sugar syrup and coconut milk is often served for breaking the fast menu.
Main ingredients for Serabi
We only need 6 items to make this Indonesian pancake:
- Coconut milk.
- Palm sugar.
- Pandan leaf.
So they’re pretty much the same as the ingredients for English pancakes with only a few differences.
For Serabi, we use coconut milk instead of cow’s milk. And we use palm sugar instead of ordinary granulated sugar.
As for flour, you can either use plain flour/ all-purpose flour or rice flour. If you are on a gluten-free diet, the latter option will be best.
When it comes to sugar, ideally you choose palm sugar/ coconut sugar, Because its flavour is distinctively good.
But if it’s not convenient for you to get it, you can substitute it with soft dark brown sugar or dark muscovado sugar.
As for Pandan leaf, I appreciate that you may not have it or be able to obtain it easily. If this is the case, you can omit the leaf and use vanilla extract instead.
Though I must say that the fragrance will be definitely different. But it’s not the end of the world if you have your Serabi Kuah with vanilla flavour. It will still be tasty.
Easy way to make Serabi
Like making any other pancakes, this one is straightforward too.
Just put all the ingredients for pancakes such as flour, eggs, coconut milk, and salt in a blender and give it a minute blitz until you get a smooth batter.
Or, you can put the ingredients in a mixing bowl and use a hand-whisk or hand-held blender to mix and blend them into a smooth mixture.
As for the syrup, you can boil the sugar and coconut milk separately. If you choose this way, put the sugar, a pinch of salt, 100 ml of water, and half of the pandan leaf in a saucepan and boil them until you get a thick sugar syrup.
Please make sure you stir it every now and then to avoid the sugar crystallising at the side and the bottom of the pan.
Then boil the coconut milk together with a pinch of salt. And the remaining pandan leaf in another saucepan. Boil at low heat and simmer gently until the coconut milk looks shiny. Take care and keep stirring every so often to make sure the milk doesn’t curdle.
However, if you’re like me who wants to shortcut things and simplify, then you can make sugar syrup mixed with coconut milk.
Just put all the syrup ingredients together and cook it until it’s boiling. Then let it simmer for about 5 minutes.
How to enjoy Indonesian pancakes
Apart from the sugar syrup and coconut milk to go with the pancakes, you can also enjoy them with fresh fruits. Traditionally, Indonesians put some ripe jackfruits. But you can be adventurous by trying your own favourite fruits.
Another thing you may want to try is putting durian in your sugar syrup. Because that’s what Sumatran people make their sugar syrup. They add durian flesh to the sugar.
If you wonder, you can get durian at an Asian/ Chinese shop. Here in the UK, the durians are imported from Thailand.
Just a little warning, durian has a very potent smell that some people may not be keen on.
Can we freeze Serabi?
Like most food, yes, you can freeze your Serabi. They freeze well for about 2 months.
When you need it, take the pancakes out. And leave them in the refrigerator/ fridge to thaw overnight. Then reheat them by steaming the pancakes.
You can also reheat the pancakes in the microwave or on a frying pan. If you do these ways, sprinkle a tiny bit of water over the pancakes before reheating. This will prevent them from going dry.
More Indonesian sweet recipes
I do hope you find the recipe interesting enough that you’re now thinking to try making it.
Last but not least, don’t forget to check my other Indonesian sweet recipes that you may love.
- Indonesian Snow White Butter Cookies – Kue Putri Salju.
- Agar-agar milk pudding with condensed milk and raspberries.
- Klepon: Indonesian glutinous rice ball with palm sugar.
- Indonesian Mung Bean Dessert – Bubur Kacang Hijau.
- Gemblong: Indonesian sweet treat made of glutinous rice.
Thank you and all the best.