Indonesian Rice Flour Pancake (Serabi Solo)
Fresher coconut milk will bring better result of this pancake.
100 grams Rice flour
1 tablespoon Wheat flour
350 ml Thick coconut milk
25 grams Granulated sugar
1/2 teaspoon Vanilla powder
1/2 tablespoon Instant dry yeast
1/4 teaspoon Baking soda
1/4 tablespoon Salt
1 Pandan leaf
85 grams Cheddar cheeseFor topping
5 tablespoons SprinklesFor topping
50 grams JackfruitFor topping
Serabi is a traditional dessert that passing down from generation to generation in Indonesia, particularly in Java island. Savory taste meet with sweet flavor from each topping makes it perfect as dessert or snack in between your big meals.
In a medium size skillet, cook coconut milk and pandan leaf to boil. Keep stirring while boiling.
Take out 50 ml from boiled coconut milk and put aside, and cool down the remaining until warm temperature.
Mix rice flour, wheat flour, granulated sugars, vanilla powder, dry yeast, baking soda and salt into a big bowl and evenly mix all those ingredients.
Gradually pour 300 ml warm coconut milk into the mixture and stir use wire whisk.
Let it sit until foam formed or about 1 hour.
Preheat nonstick miniature fry pan (3 or 4 inches) over low heat for a full 10 minutes.
Stir the dough and spoon a full of it using ladle and spread on heated fry pan evenly, and cover.
Check every 1 or 2 minutes until pores are formed.
Spoon a tablespoon of 50 ml put-aside-coconut milk earlier and pour into the middle of fry pan.
Top it with sprinkles, shredded cheese or small diced of jackfruit according to your preference. Cover until its cooked.
To serve, you can lay it on banana leaf or small plate.
|100 grams Rice flour|
|1 tablespoon Wheat flour|
|350 ml Thick coconut milk|
|25 grams Granulated sugar|
|1/2 teaspoon Vanilla powder|
|1/2 tablespoon Instant dry yeast|
|1/4 teaspoon Baking soda|
|1/4 tablespoon Salt|
|1 Pandan leaf|
|85 grams Cheddar cheese|
|5 tablespoons Sprinkles|
|50 grams Jackfruit|