Serabi Gula Melaka

Name: Serabi Gula Melaka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 cups rice flour; 1/2 cup all-purpose flour; 1/4 cup sugar; 1/8 tsp sea salt; 1 tsp baking powder; 2 cups coconut milk; 1/2 cup water; 2 large egg, beaten; 1 cup palm sugar, chopped; 1/4 cup coconut oil; 1/2 tsp pandan extract; 2 tbsp corn starch

Soft coconut pancakes drizzled with rich palm sugar syrup. Sweet, tender, and deeply aromatic. A trending modern Indonesian dessert.

35 minEasyServes 8220 cal/serving

IndonesianDessertStovetopVegetarian

Ingredients

2 cups rice flour
1/2 cup all-purpose flour
1/4 cup sugar
1/8 tsp sea salt
1 tsp baking powder
2 cups coconut milk
1/2 cup water
2 large egg, beaten
1 cup palm sugar, chopped
1/4 cup coconut oil
1/2 tsp pandan extract
2 tbsp corn starch

Instructions

1

In a large bowl, whisk together 2 cups rice flour, 1/2 cup all-purpose flour, 2 tbsp corn starch, 1/4 cup sugar, 1/8 tsp sea salt, and 1 tsp baking powder.
2

In another bowl, combine 2 cups coconut milk, 1/2 cup water, 2 beaten large egg, and 1/2 tsp pandan extract. Whisk until smooth.
3

Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. Let rest for 5 minutes.
4

Heat 1/4 cup coconut oil in a large non-stick skillet or serabi pan over medium-high heat.
5

Pour batter into the pan (about 1/4 cup per pancake) and cook for 2-3 minutes until the bottom is lightly golden and set. The top should still be slightly wet.
6

While the pancakes cook, prepare the gula melaka sauce: combine 1 cup chopped palm sugar with 1/4 cup water in a small saucepan. Heat over medium heat, stirring until palm sugar dissolves and sauce thickens slightly, about 3-4 minutes.
7

Transfer cooked serabi to a serving plate. Drizzle generously with warm gula melaka sauce.
8

Serve warm, stacked and drizzled with extra palm sugar sauce. Enjoy with a cup of coffee or tea.

Questions

Can I make Serabi Gula Melaka gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Serabi Gula Melaka keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Serabi Gula Melaka?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Es Cendol Coconut Pandan Dessert Drink drink
Cajun Spiced Sweet Tea drink
Coquito drink

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