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Serabi Kuah

Ingredients

  • 50 ml lukewarm water
  • 1/2 tsp sugar
  • 1 tsp active dry yeast
  • 1/3 c + 2 tbsp all purpose four
  • 4 tbsp rice flour
  • 1 can of thick coconut milk love arroy-d brand!
  • 1 screwpine leaf knotted
  • 1/2 c of sugar
  • 1 tsp vanilla essence
  • 1 tbsp coconut palm sugar
  • generous pinches of salt

Instructions

  • bring coconut milk, sugar and leaf to simmer, only until sugar dissolved, set aside to cool almost to room temperature
  • stir in yeast and sugar into lukewarm water, set aside to bloom
  • mix flours and a pinch of salt in a bowl, pour in 150 ml cooled coconut milk, stir to combine
  • stir in vanilla essence then pour in yeast mixture, cover and let rest for 15-20 mins
  • meanwhile, mix in coconut palm sugar and salt into coconut milk leftover, bring back to simmer until sugar is dissolved, set aside
  • prepare pan (I used mini serabi pan/dollar pancake pan) on medium heat, brush cavities with a tbsp of cooking oil
  • once pan is hot, pour batter and cook until bottom is golden brown and surface is not wet to the touch
  • serve pancake with chilled sauce or warm, or with added crushed ice