Serabi Pandan

Name: Pandan Serabi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 150 gr cake flour; 50 gr rice flour; 30 gr sugar; ½ tsp instant yeast; 1 tsp baking powder; 1 tsp salt; 1 egg; 200 ml coconut milk (130 ml thick coconut milk + 70 ml water); 50 ml pandan extract; 350 ml coconut milk (200 ml thick coconut milk + 150 ml water); 80 gr brown sugar; ½ tsp salt; 2 pcs pandan leaves; 1 tbsp cornstarch + a little water

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Serabi Pandan is an Indonesian pancake that’s as comforting as it is beautiful. Served warm and drizzled with a sweet coconut sugar sauce, serabi is a beloved street-food snack. One bite and you’ll understand why it’s been loved for generations.

A few serabi pandan pancakes arranged on a plate with the coconut milk sauce in the center.

In Indonesia, serabi is one of those timeless snacks that bridges generations. Traditionally made from rice flour and coconut milk, it has two popular versions: the classic white serabi original and the aromatic serabi pandan, tinted a lovely green with fragrant pandan extract. Both are gently cooked until the edges turn crisp and the center stays soft and slightly chewy, perfect for soaking up sweet coconut sugar sauce. In some regions like Bandung, this Indonesian-version pancake even gets a creative twist with savory toppings such as fermented oncom or shredded cheese.

What I love most is how serabi shares that same soul as other Indonesian snacks like pukis, apem pandan, bugis mandi, and wingko babat. All of them are rich with coconut milk, comforting, and simple in the best way. These treats have a special place in my heart because they’re more than just desserts; they remind me of my simple and happy childhood.

Why You Will Love This Recipe

Authentic and nostalgic – This recipe stays true to the traditional Indonesian serabi I grew up with. It’s made with rice flour, coconut milk, and pandan, giving you that same soft texture and aroma found in local markets and home kitchens across Java and Bali.
Soft, fluffy, and slightly chewy – Thanks to a touch of yeast, the pancakes rise beautifully with tiny bubbles that make them light yet satisfyingly tender.
Fragrant with natural pandan flavor – Pandan gives these pancakes their signature green color and a delicate floral aroma that instantly makes your kitchen smell heavenly.
Perfectly paired with coconut sugar sauce – The combination of soft pandan pancakes and thick, caramel-like coconut sauce is simply irresistible.
Great for breakfast or afternoon tea – You can enjoy it warm with a cup of tea or coffee for breakfast or afternoon tea.

Recipe Ingredients

Serabi pancakes ingredients with labels.

Coconut milk sauce ingredients with labels.

Ingredient Notes

Rice flour – This is the main ingredient that gives serabi its signature soft and slightly chewy texture. Traditional serabi is made mostly with rice flour.

All-purpose flour (wheat flour) – Wheat flour is sometimes added to help the batter hold together better and give the pancakes a smoother surface. Some versions skip it entirely for a fully rice-based texture. It’s really a matter of preference.

Coconut milk – A must-have in any serabi! It adds creaminess, aroma, and that distinct tropical richness. Always use thick coconut milk for the best flavor, preferably fresh or from a good-quality can (avoid the watery kind).

Coconut sugar or palm sugar – This is the heart of the sauce that makes serabi shine. It has a deep caramel flavor with smoky notes that balance the mild sweetness of the pancake. You can use either coconut sugar (gula kelapa) or palm sugar (gula aren).

Pandan extract or pandan juice – This is what gives Serabi Pandan its signature green color and that lovely, floral aroma everyone loves. You can make your own homemade pandan extract and keep it in the fridge. It’s perfect for flavoring other desserts like kue lumpang, apem pandan, or even pandan chiffon cake.

Yeast – Helps the batter rise slightly and creates those tiny bubbles that make the serabi soft and airy in the middle. You’ll notice the surface getting those charming little holes while cooking, that’s how you know it’s just right!

Variations

Flavor twist – While Serabi Pandan is the most popular, you can experiment with other flavors too! Try adding cocoa powder for a chocolate version, mashed banana for a tropical twist, or a few drops of vanilla for something simple and fragrant.

Toppings – Want to make it fun? In some regions like Bandung, serabi is topped with fermented oncom for a savory bite. You can also sprinkle shredded coconut, sesame seeds, or even grated salted cured egg yolk for a modern, savory contrast—it’s surprisingly delicious!

How to Make Pandan Serabi

Step by step photos of making the batter for serabi.

STEP 1. Sift rice flour, tapioca flour, sugar, baking powder, and salt into a large mixing bowl (Image 1). Stir well with a whisk to combine. Crack in the egg and whisk gently while slowly pouring in the coconut milk (Images 2, 3). Add the instant yeast and stir until smooth (Image 4).

Step by step photos of adding pandan extract and cocoa powder into the batter.

STEP 2. Divide the batter into two bowls. Add pandan extract to one and whisk until evenly mixed (Images 5, 6). In the other bowl, add cocoa powder and whisk until the batter becomes smooth and glossy (Images 7, 8). Cover both bowls with cling wrap and let the batter rest for about 30 minutes to ferment.

Step by step photos of frying the serabi on a pan.

STEP 3. After half an hour, you’ll notice tiny bubbles on the surface (Image 9), a good sign that the yeast is working. Heat a nonstick frying pan over medium heat; there’s no need to grease it. Pour one ladle of batter into the pan and cook until small pores appear on the surface (Images 10, 11). Once the bottom turns golden brown, remove the serabi from the pan (Image 12) and let it cool. Repeat until all the batter is used.

Step by step photos of making the coconut milk sauce.

STEP 4. To make the sauce, pour coconut milk into a saucepan and add coconut sugar, salt, and pandan leaves (Images 13, 14). Stir well over medium heat. Mix one tablespoon of cornstarch with a little water, then add it to the sauce to thicken (Image 15). Stir until it reaches a smooth, slightly thick consistency, then remove from heat. Serve the serabi warm with generous drizzles of coconut milk sauce (Image 16). Enjoy!

Pro Tips

Let the batter rest – Don’t skip the resting time! It allows the yeast to activate and form those tiny bubbles that make your serabi soft, fluffy, and full of little pores on top.
Medium heat is key – Too hot, and the bottom burns before the surface sets; too low, and it won’t bubble nicely. Medium heat gives you that lovely golden-brown base and light, spongy texture.
Use a nonstick pan – Traditional serabi is made in clay molds, but a small nonstick frying pan works beautifully at home. No oil is needed, just a clean, hot pan for that slightly crisp edge.
Consistency matters – The batter should be slightly thick but still pourable, similar to pancake batter. If it’s too runny, the serabi will turn flat and dense.
For extra aroma – Add a small piece of pandan leaf to the pan while cooking, or brush a bit of pandan-infused coconut milk on top for that extra tropical fragrance.
Serve warm – Serabi tastes best fresh off the pan when it’s warm and soft. Drizzle the thick coconut sugar sauce right before serving so it soaks in beautifully.

Serving Suggestions

For me, Serabi Pandan is best enjoyed while it’s still warm, soft in the middle, slightly crisp at the edges, and drenched in that thick coconut sugar sauce that smells like caramel. I love pairing it with a cup of wedang jahe, the Indonesian red ginger tea, or a simple ginger lemon drink.

This dessert also makes a lovely finish after a big, spicy Indonesian meal. After dishes like fish curry, ayam balado, or beef rendang, a bite of serabi feels so comforting.

FAQs about Pandan Serabi

Why is my serabi not soft and fluffy?

Usually, it’s because the batter didn’t rest long enough or the yeast wasn’t active. Let the batter ferment for at least 30 minutes until you see bubbles on the surface. Those bubbles are what make serabi soft, light, and airy. Also, make sure your coconut milk is at room temperature, cold batter slows the yeast.

Can I make serabi without yeast?

Yes, but the texture will be slightly denser. If you skip yeast, you can add a little more baking powder to help the batter rise. The flavor will still be good, but you’ll miss some of those lovely bubbles that make serabi so spongy.

What can I use instead of pandan extract?

If you can’t find pandan extract or leaves, you can use vanilla extract for aroma and a drop or two of green food coloring for the signature look. It won’t have that classic pandan fragrance, but it’ll still taste delicious.

Can I make the coconut sauce ahead of time?

Yes! You can prepare the coconut sugar sauce a day in advance and keep it in the fridge. Just reheat gently before serving, it thickens slightly when cold, but loosens up again once warmed.

Storage

Keep leftover serabi in an airtight container in the fridge for up to 2 days. Reheat in a nonstick pan or steamer until soft again. The sauce can be stored separately in a jar in the fridge for 3–4 days.