Serabi Pandan

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.

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, serabi 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.

Recipe Ingredients

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

Sieve flour, rice flour into a mixing bowl.

Put in sugar, salt, instant yeast, baking powder, and egg.

Pour in coconut milk and pandan extract.

Whisk well until all ingredients are mixed thoroughly.

Make sure you whisk until the batter is smooth and shiny.

Cover with cling wrap and let it ferment for half an hour.

After half an hour, you will notice there will be bubbles on the surface.

Heat the frying pan first.

Pour one ladle of the batter, there will be pores on the surface. Let the bottom side turn to brown. Take it off the pan. Let it cool. Set aside.

Sauce

Pour 350 ml coconut milk in a sauce pan.

Put in coconut sugar, salt. Stir well. Add pandan leaves. Let is simmer.

Add 1 tbsp cornstarch mixed with water to make the sauce thicken.

You can turn off the stove when it thickens.

Serving Suggestions

Put the serabi on a plate, and simply pour the sauce.

Enjoy!

FAQs about Pandan Serabi

Q: What is the primary flavor of Pandan Serabi?

A: Pandan Serabi primarily has a sweet and aromatic flavor from the pandan extract and the richness of coconut milk. The taste might also have subtle hints of vanilla. It is a delightful traditional dessert.

Q: Can Pandan Serabi be made vegan or gluten-free?

A: Serabi is already vegan free as it does not use any dairy ingredient. If you want to make it gluten-free, you need to substitute the wheat flour and rice flour with gluten-free flour.

Q: How is Pandan Serabi traditionally served?

A: Traditionally, Pandan Serabi is served warm, accompanied with a small bowl of coconut sugar cooked with coconut milk. However, it is still a delightful snack if you serve it in room temperature.

Q: Can Pandan Serabi be frozen or refrigerated?

A: Yes, you can put Pandan Serabi in a chiller, and I would recommend you consume it within a few days to enjoy its optimal flavor and texture. If you need to store it for a longer period, freezing is a viable option. However, it’s crucial to properly wrap it in an airtight container.

• Apem Cake
• Putu Ayu Pandan
• Kue Lumpang

I have also posted Dutch Ontbijtkoek recipe if you like palm sugar or Gemblong or Ongol ongol if you like coconut sugar.