5 Traditional serabi recipes that are soft and fragrant, perfect for an afternoon snack

TikTok/@baking.cooking88; TikTok/@aulia_giusti09

Brilio.net – Serabi is a traditional snack that is almost always successful in making you miss the afternoon atmosphere at home. The texture is soft and tender, the edges are a little dry, then drizzled with a sweet and savory sauce made from coconut milk that smells good of pandan leaves. At first glance it looks simple, but the aroma of coconut milk and its delicious taste means that this snack always ends up first on the snack table.

Serabi is also very easy to create. You can make the classic version with brown sugar palm sugar sauce, plain serabi for dipping, or Solo serabi with thin edges and contemporary toppings such as cheese, sprinkles or pieces of jackfruit. The ingredients are simple and easy to find in the kitchen, so they are suitable for free time filling or family snacks on the weekend.

If made with the right technique, homemade serabi can be soft, beautifully porous, and fragrant like the ones sold at your favorite street vendor. Here are five recipes for traditional serabi that are soft and fragrant, suitable for afternoon snacks, which have been compiled BrilioFood on Sunday (14/12).

1. Original serabi with kinca sauce

photo: TikTok/@baking.cooking88

This original serabi with brown sugar palm sugar sauce is suitable for those of you who like the classic version, sweet and savory and fragrant with pandan. The dough uses rice flour and coconut milk so the texture is soft, with the option of adding yeast so the pancake is a little porous. Served with warm kinca sauce, this serabi is perfect for tea or coffee in the afternoon.

Pancake Ingredients:
– 200 gr rice flour
– 400 ml thick coconut milk
– ½ tsp instant yeast
– 2 tablespoons granulated sugar
– ¼ tsp salt
– 100 ml pandan water or plain water

Ingredients for brown sugar kinca sauce:
– 150 gr brown sugar, fine comb
– 200 ml coconut milk
– 2 pandan leaves, summed
– A pinch of salt

How to make:
1. Prepare a container, then mix rice flour, granulated sugar, salt and instant yeast. Mix well.
2. Heat the coconut milk until just warm, don’t let it boil. Pour the warm coconut milk little by little into the flour mixture while stirring until the mixture is smooth and not lumpy.
3. Add pandan water if you want a natural green color and aroma. Stir until evenly mixed.
4. Let the dough rest for 30-45 minutes until it expands slightly and starts to bubble gently on the surface.
5. Heat a small frying pan or pancake mold. Lightly grease the surface of the pan with oil or margarine.
6. Pour a spoonful of vegetable mixture into the hot frying pan. Cover the pan and cook over low heat until the surface of the pancake is dry and cooked, without needing to be turned over. Remove and repeat until the dough is finished.
7. For the kinca sauce, boil brown sugar, coconut milk, pandan leaves and salt while stirring gently until the sugar dissolves and the sauce thickens slightly. Strain if necessary to make it smoother.
8. Serve the serabi warm by drizzling it with kinca sauce or serving it separately as a dip.

2. Pancake soup

photo: TikTok

This serabi soup recipe uses a mixture of grated coconut in the mixture, so the serabi tastes more delicious and fragrant. The dough is fermented with yeast first, so that the end result is softer and nestier. Serabi is then served with sweet and savory coconut milk brown sugar sauce, suitable for an afternoon snack or family event.

Ingredients:
– 5 grams of instant yeast
– 25 gr wheat flour
– 15 grams of granulated sugar
– 75 ml warm water

Pancake Ingredients:
– 200 gr rice flour
– 100 gr grated coconut
– 200 ml thick coconut milk
– 250 ml water
– 2 pandan leaves
– 1 tsp salt

Brown sugar sauce ingredients:
– 150 gr brown sugar, fine comb
– 500 ml coconut milk
– 1 pandan leaf
– ¼ tsp salt

How to make:
1. Make starter by mixing instant yeast, wheat flour, granulated sugar and warm water in one container. Stir until smooth and let sit for about 10 minutes until foamy, a sign of active yeast.
2. Cook the coconut milk with pandan leaves until warm, no need to boil. Remove and discard the pandan leaves.
3. In a blender or large bowl, combine the rice flour, grated coconut and warm coconut milk. Blend briefly or stir until the coconut is smoother and evenly mixed.
4. Pour the mixture into a bowl, add water and bubbly yeast. Mix well. Cover with a clean cloth and let sit for approximately 45 minutes until the mixture rises and becomes foamy.
5. After expanding, add salt, stir again until smooth.
6. Heat the pancake mold over low heat. Brush lightly with cooking oil.
7. Pour one spoonful of vegetable mixture into the mold. Cover and cook for about 4 minutes until the top of the pancake is cooked through and not wet. Remove and repeat until the dough is finished.
8. For the brown sugar sauce, boil coconut milk with brown sugar, pandan leaves and salt. Keep stirring over low heat until the sugar dissolves and the sauce boils, then thickens slightly. Pick up.
9. Serve the serabi by arranging it on a plate and drizzling it with warm brown sugar sauce.

3. Simple soft macaroon cake

photo: TikTok/@annitakomariati

This serabi recipe is suitable for beginners because the ingredients and steps are simple, even without sauce it is delicious to enjoy. The texture is soft and supple thanks to the long kneading process and the use of warm coconut milk. You can serve it as is, add liquid brown sugar, or make a simple sauce as a complement.

Pancake Ingredients:
– 250 gr rice flour
– 50 gr grated coconut
– 400 ml warm coconut milk
– 1 ½ tsp salt
– 1 tsp baking powder

simple sauce ingredients:
– 150 gr brown sugar, finely shaved
– 200 ml coconut milk
– 1 pandan leaf
– A pinch of salt

How to make:
1. Mix rice flour, grated coconut, salt and baking powder in one container. Stir until evenly mixed.
2. Pour in the warm coconut milk little by little while stirring and kneading with your hands until the dough comes together and feels soft. Continue kneading for approximately 15 minutes until the dough is smooth and not lumpy.
3. After you have finished kneading, let the dough rest for about 20 minutes so that it relaxes and expands easily when cooked.
4. Heat the pancake mold over low heat. If necessary, lightly grease the surface of the mold with a little oil.
5. Pour the mixture into the mold, cover, and cook until the top of the serabi is cooked and the bottom is browned. Remove and repeat until the dough is finished.
6. If you want gravy, boil brown sugar, coconut milk, pandan leaves and salt over low heat while stirring until the sugar dissolves and the gravy boils. Remove and strain if necessary.
7. Serve the serabi warm, you can eat it straight away or drizzle it with coconut milk brown sugar sauce according to taste.

4. Rice flour pancake with coconut milk sauce

photo: TikTok/@sarah_rania_c

This rice flour pancake uses instant yeast to produce a beautiful and soft nested texture. The sauce is made from a mixture of coconut milk, brown sugar and granulated sugar, producing the right sweet and savory taste. This recipe is suitable for family portions because it produces quite a lot of pancakes and gravy.

Pancake Ingredients:
– 500 gr rice flour
– 850 ml coconut milk from about one coconut
– 1 tsp instant yeast
– ½ tsp salt

Soup ingredients:
– 150 gr brown sugar, finely shaved
– 100 gr granulated sugar
– 1250 ml coconut milk
– 1 pandan leaf
– ½ tsp salt

How to make:
1. Squeeze the grated coconut until you get as much coconut milk as needed. Set aside.
2. In a container, combine rice flour and instant yeast, stir until evenly mixed.
3. Pour in the coconut milk little by little while stirring until the mixture is smooth and without lumps. Add salt, stir again until the salt dissolves.
4. Cover the dough with a clean cloth and rest for at least 1 hour. After expanding, stir again until the foam on the surface disappears.
5. Heat a pancake pan or small non-stick frying pan. Pour a ladle of vegetable mixture into the pan. Cover and cook over low heat until the surface of the pancake is dry and not wet. Lift.
6. Before pouring the next mixture, stir the mixture again in the container so that the yeast and flour do not settle at the bottom. Continue until the dough is finished.
7. For the sauce, boil coconut milk with brown sugar, granulated sugar, pandan leaves and salt. Cook over low heat, stirring constantly so that the coconut milk doesn’t break down, until the sugar dissolves and the sauce boils. Pick up.
8. Serve the serabi with warm brown sugar coconut milk as a dip or splash.

5. Followed by Solo

photo: TikTok/@aulia_giusti09

Serabi Solo is famous for its thin and crispy edges and soft and slightly moist middle. This dough uses a mixture of rice flour, wheat flour and tapioca flour, so the texture is right and it is easy to form a thin skin on the edges. Served with thick coconut milk and various toppings such as jackfruit, cheese or sprinkles, this serabi appears more modern without abandoning its traditional taste.

Pancake Ingredients:
– 225 gr rice flour
– 2 tablespoons wheat flour
– 2 tablespoons tapioca flour
– 1 tsp instant yeast
– ½ tsp salt
– 110 gr granulated sugar
– 680 ml coconut milk
– 1 egg, beaten well
– 1 pandan leaf

Areh ingredients:
– 250 ml thick coconut milk
– A teaspoon of salt

Topping ingredients:
– Jackfruit pieces
– Chocolate sprinkles
– Grated cheese
– Sliced ​​young coconut
– Banana slices

How to make:
1. Boil coconut milk with pandan leaves and a little salt until boiling, while stirring gently. Once boiling, remove from heat and leave until lukewarm. Discard the pandan leaves.
2. In a large container, combine rice flour, wheat flour, tapioca flour, granulated sugar, instant yeast and salt. Stir until evenly mixed.
3. Add the beaten egg to the flour mixture. Pour in the warm coconut milk little by little while beating gently with a whisk until the mixture is smooth and frothy. Continue beating for about 15 minutes so that the mixture is light and sufficiently aerated.
4. Let the dough rest for approximately 1 hour until it rises and forms fine foam on the surface.
5. For areh, boil thick coconut milk and salt over low heat, stirring continuously until thickened and slightly oily on the surface. Turn off the heat and set aside.
6. Heat the Solo pancake mold. Pour about one and a half tablespoons of the mixture into the hot mold. Immediately press the center of the dough with the bottom of a ladle, then turn gently until a thin skin forms at the edge.
7. Let the pancake expand and become porous. When the middle part starts to set, drizzle with a little coconut milk. Add toppings according to taste, for example pieces of jackfruit, sprinkles, cheese or young coconut.
8. Close the mold and cook over low heat until the pancake is cooked and the edges are dry. Lift carefully.
9. Serve the Solo serabi warm. If you want to roll it, wait until the pancake has cooled a bit so it doesn’t tear easily when rolled.

Author: Intern/ Jihan Ika Ayuningtyas

(brl/lut)