Pandan Serabi: Traditional Indonesian Dessert

Learn how to make Pandan Serabi, a traditional Indonesian snack. It is pancake-like snack made with rice flour and yeast, drizzled with coconut sugar sauce.

Serabi is a traditional snack from Bali and Java. It is similar to pancake, but made of rice flour and coconut milk, some with shredded coconut.

Most of serabi in Indonesia is sweet dessert, but there is also serabi from certain provinces that has savoury toppings like fermented oncom.

I remember this is one traditional dessert I always have in my childhood. It is simple with its tempting green color from pandan extract with a packet of coconut sugar.

Origin of Serabi

Serabi in Javanese symbolizes a feeling of gratitude towards God or local deities. Originated from Java, the popularity of serabi has spread to other places like Bali.

Later each ethnic group and places develop their own version of serabi.

Serabi is also known as pannenkoek (Dutch pancake) during Dutch colonization.

Ingredients That Define Flavor

Most serabi uses rice flour, coconut milk, and coconut sugar. The pancake is cooked on a small earthenware pan on charcoal fire. To make it look more attractive, people add pandan extract to add aroma and color.

During the cooking process, some toppings like chocolate or cheese is added to the top.

Different places have different types of serabi. In Bandung, the serabi is much drier, firmer, and thicker. Coconut milk with coconut sugar mixture is poured to the serabi when serving so the serabi is soaked with the sauce.

Flour – wheat flour and rice flour are the most commonly used flour in making serabi. There is a different type of serabi uses tapioca flour but the name also changes.

Coconut milk – This is definitely a must in making serabi.

Coconut sugar or palm sugar –

Variations

I like all kinds of serabi. I have tried serabi Solo, serabi Betawi, or serabi Jakarta. They are all lovely dessert. One or two pieces of pancake would be enough as the closing of the meal.

The recipe that I shared in this post is Jakarta serabi with coconut sugar sauce. I have reduced the amount of sugar in the sauce so it is not too ‘deathly’ sweet.

There is also a savory type of serabi with dried shrimps and fried shallots. The basic ingredients are the same, the difference is only on the topping.

Pandan Serabi Recipe

• 150 gr wheat flour
• 50gr rice flour
• 30gr sugar
• ½ tsp instant yeast
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 200 ml coconut milk
• 50 ml pandan extract

Sauce

• 350 ml coconut milk
• 80 gr brown sugar or coconut sugar
• ½ tsp salt
• 2 pandan leaves
• 1 tbsp cornstarch + a little water

How To Make Pandan Serabi

1. Sieve flour, rice flour into a mixing bowl.
2. Put in sugar, salt, instant yeast, baking powder, and egg.
3. Pour in coconut milk and pandan extract.
4. Whisk well until all ingredients are mixed thoroughly.
5. Make sure you whisk until the batter is smooth and shiny.
6. Cover with cling wrap and let it ferment for half an hour.
7. After half an hour, you will notice there will be bubbles on the surface.
8. Heat the frying pan first.
9. 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

1. Pour 350 ml coconut milk in a sauce pan.
2. Put in coconut sugar, salt. Stir well. Add pandan leaves. Let is simmer.
3. Add 1 tbsp cornstarch mixed with water to make the sauce thicken.
4. You can turn off the stove when it thickens.

Serving

1. Put the serabi on a plate, and simply pour the sauce.
2. Enjoy!

FAQs (Frequently Asked Questions)

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.

Conclusion

Pandan Serabi represents the rich culinary map of Indonesia. This sweet treat is a combination of pandan leaves, coconut milk, and coconut sugar.

There are many variations that has evolved from the original recipe, yet still it remains a loveable dessert for many Indonesian people or anyone who tried it.

There are many traditional snack recipes that uses coconut milk and pandan extract. Here are some:

• 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.