KUE SERABI

One kind of my childhood sweet dessert. Kue serabi is pancake drizzled by sweet sauce (we called it kinca). It just like western pancake but Indonesian version.
It's been ages I never eat kue serabi, because I can't find it anywhere except in Jakarta.

There is two kind of kue serabi, one with sweet sauce and another kind we called serabi solo which is without sweet sauce. In Jakarta, the well-known kue serabi is the one with sweet sauce. But, if you go to Bandung, the famous kue serabi is serabi solo. The seller will put chocolate and cheese, or even sweet condensed milk and raisin for the sweet toppings. And, ham-cheese and mayonnaise or oncom and chilli for the salty toppings. Both are good though for my taste bud kue serabi with sweet sauce is a lot better :).

So, this time I made kue serabi with sweet jackfruit sauce (some people like to put durian instead of jackfruit, but unfortunately my hubby is an enemy of durian). I got the recipe from here and I modified the sauce by adding jackfruits.

Kue Serabi

Ingredients:

Green (Pandan) Serabi:
200 gram all-purpose flour
1 tsp baking powder
300 cc coconut milk (Belzy - I used Chaokoh brand)
50 cc pandan juice (Belzy - I used 50 cc water + 2 drops of pandan essence)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

White Serabi:
200 gram all-purpose flour
1 tsp baking powder
350 cc coconut milk (Belzy - I used Chaokoh brand)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

Sauce:
400 cc coconut milk (I used Chaokoh brand)
1/2 log Indonesian palm sugar
1/2 tsp salt
1 pandan leaf, knotted

Methods:
For the serabi:
Combine flour and baking powder then sift on a big bowl.
Whisk egg and salt until foamy. Whisk in coconut milk and pandan juice until well combined (Belzy - for the white serabi, omit the pandan juice and add 50 cc coconut milk *as per the recipe above*)
Gradually pour egg and coconut mixture into flour bowl, fold it until the batter is soft and lumps free.
Let it rest for 2 hours.
Brush serabi pan (Belzy - I don't have serabi pan so I used a very small pan) with olive oil. Heat it over low heat (Belzy - depend on the pan, I used teflon so I set medium heat). Once the pancake surface is pored then put the lid on. Cook it until the pancake is set. Serve it with the sauce.

For the sauce:
In a saucepan, mix all ingredients and boil it until the palm sugar is melted. Keep stirring to avoid coconut crumbled.