Cherry & Dennis Helper Habitat
Indonesian Serabi Pandan Coconut Pancakes
印尼班蘭椰香煎餅
Recipe overview
Rice-flour batter scented with pandan and coconut cooks under a lid for soft centres and lightly crisp edges.
01
Ingredients
Main ingredients
- 250 g rice flour
- 50 g plain flour
- 450 ml coconut milk
- 5 pandan leaves
- 1 tsp instant yeast
- 60 g sugar
Pan oil
- 2 tsp vegetable oil
Coconut sugar sauce
- 200 ml coconut milk
- 80 g palm sugar
- 1/4 tsp salt
02
Tools
- mixing bowl
- whisk
- small non-stick pan
- lid
- measuring jug
03
Steps
Step 1
1. Blend the pandan with 100 ml coconut milk and strain out the fibres
Blend the pandan with 100 ml coconut milk and strain out the fibres.
Step 2
2. Whisk the rice flour
Whisk the rice flour, plain flour, yeast and sugar in a large bowl.
Step 3
3. Pour in the pandan coconut milk and remaining coconut milk
Pour in the pandan coconut milk and remaining coconut milk, whisking until smooth.
Step 4
4. Cover and ferment in a warm place for 45 minutes until fine bubbles appear
Cover and ferment in a warm place for 45 minutes until fine bubbles appear.
Step 5
5. Simmer the coconut sauce ingredients for 5 minutes until the sugar dissolves
Simmer the coconut sauce ingredients for 5 minutes until the sugar dissolves.
Step 6
6. Strain the coconut sauce and keep it warm
Strain the coconut sauce and keep it warm.
Step 7
7. Brush the small non-stick pan lightly with oil and preheat over medium-low heat
Brush the small non-stick pan lightly with oil and preheat over medium-low heat.
Step 8
8. Pour in a small ladle of batter and swirl to form a thin rim
Pour in a small ladle of batter and swirl to form a thin rim.
Step 9
9. Cover and cook for 3 to 4 minutes until the surface is porous and no longer wet
Cover and cook for 3 to 4 minutes until the surface is porous and no longer wet.
Step 10
10. Uncover and cook for 1 minute more
Uncover and cook for 1 minute more, ensuring the base is cooked without burning.
Step 11
11. Lift out the pancake with a spatula and repeat with the remaining batter
Lift out the pancake with a spatula and repeat with the remaining batter.
Step 12
12. Spoon over the warm coconut sauce and eat within 2 hours or refrigerate
Spoon over the warm coconut sauce and eat within 2 hours or refrigerate.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
