Serabi (Indonesian coconut pancakes with palm sugar sauce)
Small, fluffy rice flour pancakes with crisp lacy edges, cooked on one side only and served in a warm coconut palm sugar sauce.
- Time1 hr 20
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the rice flour, desiccated coconut, yeast, sugar and half the salt in a bowl. Whisk in 150 ml warm water and 200 ml of the coconut milk to a smooth, thin batter.
- 2
Cover and leave somewhere warm for 1 hour until bubbly.
60 min - 3
Meanwhile make the sauce. Simmer the palm sugar, the remaining 100 ml coconut milk, 100 ml water and the rest of the salt for 8 minutes until syrupy.
8 min - 4
Heat a small non-stick pan, 12 to 14 cm, on a low heat and brush with a little coconut oil. Pour in about 70 ml batter.
- 5
Cover with a lid and cook for 3 minutes, until the top is set and covered in tiny holes and the edges are crisp. Do not flip.
- 6
Slide out onto a plate and repeat. Serve warm with the sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
