Indonesian · PANTRYHOP RECIPE
Serabi Solo
35 minutes · 4 servings · vegetarian
A Solo specialty pancake traditionally cooked in small molds or pans; this version uses a simple pan at home.
Ingredients
Check you have the quantities below.
- 1 1/2 cups rice flour
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk, warm
- 1/2 cup water
- 1 pandan leaf, tied in a knot
- as needed banana leaves or a nonstick pan
Let’s make it
- Whisk rice flour, all-purpose flour, sugar, yeast, and salt in a bowl. Add warm coconut milk and water, then stir until smooth. Rest 20 minutes.
- Heat a small nonstick pan over low heat. If using banana leaves, line the pan first; otherwise lightly oil the pan.
- Pour about 1/4 cup batter into the pan and cover. Cook 4 to 5 minutes until the top is set and the edges are lightly browned.
- Repeat with the remaining batter and serve warm.
Make smaller pancakes for children and serve with mild chocolate or honey.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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