Serabi with Coconut Palm Sugar Sauce

Method

1. 1

   Mix the batter

   Whisk the rice flour, plain flour, yeast, caster sugar and salt in a bowl. Whisk in 200 ml coconut milk, warm water and egg until smooth.

2. 2

   Rest the batter

   Cover and leave at room temperature for 30 minutes, until lightly bubbly.

3. 3

   Make the sauce

   In a small saucepan over low heat, stir the palm sugar, 100 ml coconut milk and pandan leaf for 5 to 7 minutes, until the sugar dissolves and the sauce is glossy.

4. 4

   Finish the sauce

   Remove from the heat and take out the pandan leaf.

5. 5

   Heat the pan

   Set a small non-stick frying pan over medium-low heat for 2 minutes, until evenly warm. Wipe with a little oil.

6. 6

   Cook the serabi

   Pour in about 60 ml batter and cover the pan. Cook over medium-low heat for 4 to 6 minutes, until the top is set, the surface has small holes and the underside is lightly golden.

7. 7

   Cook the remaining batter

   Do not flip the pancakes. Repeat with the remaining batter, greasing the pan lightly as needed.

8. 8

   Serve

   Arrange the serabi on plates and spoon over the warm palm sugar sauce. Serve straight away, when the pancakes are tender and the sauce is pourable.

Tips

• Keep the pan at medium-low so the bases do not brown before the centres set.
• Use a small ladle or measuring jug to portion about 60 ml batter for each pancake.
• Lightly grease the pan between pancakes if the batter begins to stick.

Swaps

• Use 1/2 tsp pandan extract instead of the pandan leaf.
• Use light brown sugar instead of palm sugar for a less caramel-like sauce.

Storing

Refrigerate leftover pancakes and sauce separately in airtight containers for up to 2 days, then warm gently before serving.