Serabi

This is one of my childhood favourites and a traditional Indonesian dish. It is eaten as a snack or generally for afternoon tea and not usually as a dessert. Serabi is like a pancake but only cooked on 1 side. I have modified it by adding the fruit so you could also serve it for brunch/breakfast. They are traditionally cooked in an earthenware pan but a standard fry pan is fine.Try and fine light coconut milk.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 150  g flour
• 1  teaspoon baking powder
• 1  egg
• 1⁄4 teaspoon salt
• 200  ml coconut milk, light
• 100  ml water

• Sauce

• 250  ml coconut milk, light
• 50  g  coconut sugar
• 1  teaspoon sugar
• 1⁄8 teaspoon salt
• 1  pandan leaf (optional)
• 2  bananas, peeled and sliced

• or

• 2  apples, sliced

Directions

1. Mix the coconut milk, water, salt and egg together.
2. Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.
3. Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.
4. Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.
5. The top should be covered in little holes.
6. Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.