Dessert

Serabi

Porous, one-sided rice-flour and coconut-milk pancakes served with warm palm-sugar pandan kinca sauce.

What you’ll need

• rice flour: 400 g
• coconut milk: 650 ml
• active dry yeast: 5 g
• palm sugar: 200 g
• pandan leaves: 2 pcs
• salt: 4 g

How to make it

1. Warm 450 ml coconut milk with one pandan leaf to 35°C/95°F, then remove the leaf. The liquid must be warm, not hot, so it does not damage the yeast.

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