Authentic Indonesian Serabi Recipe (Coconut Pancakes)
SEO Title
Authentic Indonesian Serabi Recipe (Traditional Coconut Pancakes)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
10–12 serabi
Cuisine
Indonesian
Course
Breakfast / Snack / Dessert
What Is Serabi?
Serabi (also spelled Surabi) is a traditional Indonesian pancake made from rice flour, coconut milk, and a touch of sugar. These soft, fluffy pancakes have crispy edges and a tender, slightly chewy center. Traditionally cooked in small clay pans over charcoal, serabi is often served with sweet coconut syrup, fresh coconut, or modern toppings like chocolate, cheese, and bananas.
Ingredients
For the Pancake Batter
2 cups rice flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
2 cups full-fat coconut milk
1 large egg
1 teaspoon vanilla extract
1 pandan leaf, tied into a knot (optional)
1 tablespoon vegetable oil
For the Coconut Palm Sugar Syrup
1 cup palm sugar (or dark brown sugar)
½ cup water
1 pandan leaf (optional)
¼ teaspoon salt
Optional Toppings
Fresh grated coconut
Sliced bananas
Chocolate chips
Shredded cheddar cheese
Sweetened condensed milk
Jackfruit slices
Equipment
Mixing bowls
Whisk
Small saucepan
Non-stick mini pancake pan or small skillet
Ladle
Spatula
Instructions
Step 1: Prepare the Syrup
In a saucepan, combine:
Palm sugar
Water
Pandan leaf
Salt
Bring to a gentle boil over medium heat.
Stir until the sugar dissolves completely.
Simmer for about 5–7 minutes until slightly thickened.
Remove the pandan leaf and let the syrup cool.
Step 2: Make the Batter
In a large bowl, whisk together:
Rice flour
All-purpose flour
Baking powder
Salt
Sugar
In another bowl, whisk:
Coconut milk
Egg
Vanilla extract
Vegetable oil
Gradually pour the wet ingredients into the dry ingredients while whisking until smooth.
If using pandan leaf, warm the coconut milk with the leaf first, then remove it before mixing.
Let the batter rest for 20–30 minutes.
Step 3: Heat the Pan
Heat a lightly greased mini pancake pan or small non-stick skillet over medium-low heat.
The pan should be hot but not smoking.
Step 4: Cook the Serabi
Pour about ¼ cup batter into the center.
Do not spread the batter.
Cover the pan with a lid.
Cook for 4–6 minutes until bubbles appear and the edges become lightly golden.
Traditional serabi is cooked only on one side.
Remove carefully with a spatula.
Repeat with the remaining batter.
Step 5: Serve
Arrange the pancakes on a serving plate.
Drizzle generously with warm palm sugar syrup.
Top with grated coconut, bananas, chocolate chips, cheese, or condensed milk if desired.
Serve warm.
Tips for Perfect Serabi
Rest the batter for a softer texture.
Use full-fat coconut milk for rich flavor.
Cook over medium-low heat to avoid burning.
Cover the pan to help the pancakes cook evenly.
Traditional serabi is not flipped during cooking.
A cast-iron or mini pancake pan creates crispier edges.
Variations
Serabi Solo
Thin and soft pancakes served with sweet coconut sauce.
Serabi Bandung (Surabi)
Thicker pancakes topped with chocolate, cheese, sausage, or condensed milk.
Pandan Serabi
Add 1 teaspoon pandan extract for a fragrant green pancake.
Banana Serabi
Place banana slices on top before covering the pan.
Chocolate Serabi
Sprinkle chocolate chips onto the batter while cooking.
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 2 months.
Reheat in a skillet or microwave before serving.
Nutrition (Per Serving)
Calories: 210
Carbohydrates: 36g
Protein: 4g
Fat: 6g
Saturated Fat: 4g
Fiber: 1g
Sugar: 16g
Sodium: 140mg
Nutrition values are approximate.
Frequently Asked Questions
What is Serabi?
Serabi is a traditional Indonesian coconut pancake made with rice flour and coconut milk. It's known for its crispy edges, soft center, and lightly sweet flavor.
Can I make Serabi without a special pan?
Yes. A small non-stick skillet or mini pancake pan works well and produces excellent results.
Is Serabi gluten-free?
Almost. To make it completely gluten-free, replace the all-purpose flour with rice flour or a gluten-free flour blend.
Can I use canned coconut milk?
Yes. Full-fat canned coconut milk is the best choice for authentic flavor and a rich, creamy texture.
What toppings go best with Serabi?
Traditional palm sugar syrup and grated coconut are classic, while chocolate chips, bananas, cheddar cheese, condensed milk, and jackfruit are popular modern toppings.