Kue Serabi – Indonesian Pancakes Recipe

Kue Serabi is a type of Indonesian pancake made with coconut milk and grated coconut and it is served with palm sugar and coconut milk sauce.

Kue Serabi Indonesian Pancake recipe is available from street vendors or local markets. It’s also known as Srabi, and it comes from Java. Furthermore, it’s sold as a snack rather than a breakfast dish since it is commonly available in the afternoon. It’s usually prepared with rice flour and coconut milk. You may use all-purpose flour in place of rice flour. It has a pancake-like appearance, but the top is green due to the pandan leaves and its porous surface.

It can be challenging to find pandan leaves in Asian stores so that you can replace them with pandan paste. You may use green food coloring if pandan paste is not available in an Asian store, but the color will be yellowish instead of green. The Pandan leaves also have a unique taste, and they enhance the flavor of Serabi. Kue serabi, like pancakes, is also served with syrup called Kinca. Coconut milk and palm sugar are used to make the syrup.

Vendors in Indonesia use serabi mold to make serabi. Instead, you may use a tiny nonstick pan no larger than 4″ in diameter. It’s important to use a lid for the pan. If you don’t already own one, a regular pan will work. A ring mold of less than 4″ in diameter can be placed on the pan instead of the ring mold.

The reason for this is to ensure that they are all of the same size and shape. I didn’t invest in a ring mold, so I used a wide mouth mason jar lid as a mold since it is about 3.25″ in diameter. The cooking process for serabi is to allow the bubbles to form on the surface. The lid is placed on top of the pot so that it may steam and finish cooking as soon as it has formed. Because of that, you should avoid using high heat since the bottom will be burned.

Approximately 13-15 pancakes are made from the recipe.


  • 200 g rice flour. You can substitute with all-purpose flour.
  • 200 ml coconut milk
  • 1 teaspoon yeast
  • sugar to taste if it isn’t sweet enough for you. I found that the palm sugar is enough to sweeten the sauce.
  • 300 ml coconut milk
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 100 g palm sugar
  • vegetable oil to brush off pan and mold if used
  • 1/4 teaspoon salt
  • 1 pandan leaves. I can’t find pandan leaves in the store. So, I skip it. You can use pandan paste, but it will make the sauce green. Traditionally the sauce is brown in color.
  • 3 drops pandan paste. If you can’t locate it in Asian stores, replace it with green food coloring or eliminate it entirely. However, instead of being green, the color will be yellowish.
  • Tool needed: small nonstick pan with a 4″ or less diameter. It’s important to use a lid for the pan. If you don’t own a tiny nonstick pan, you may use a ring mold and a regular-size nonstick pan with a lid. I don’t have a small nonstick pan and ring mold, so I used a mason jar lid with a diameter of 3.25 inches to create the mold because it’s ideal. A small pan or mold is used to shape serabi, ensuring that it is round and uniform in size.


  1. Combine rice flour, yeast, coconut milk, beaten eggs, and salt in a bowl. Whisk until smooth and no lumps remain. Add and whisk the pandan paste in a bowl until it is evenly green. Leave it for 40 minutes.
  2. Combine coconut milk, palm sugar, salt, and pandan leaves in a small saucepan while waiting for the batter mixture to rest. Turn on the stove to low heat. Keep the pot on the stove. Stir the syrup with a rubber spatula from time to time and then to ensure that palm sugar dissolves. Once the palm sugar softens slightly, you may need to use a spoon to break up the palm sugar so that it dissolves faster. When the palm sugar dissolves, add sugar if required. During the cooking, make sure that coconut milk doesn’t come to a boil. Stir the syrup one more time before turning off the stove. Remove from the heat and cancel the pandan leaves. Allow the syrup to cool.
  3. A small nonstick pan with a lid, about four and less in diameter, is required to make kue serabi pancakes. You may use a ring mold if you don’t own a tiny nonstick pan. I’m not using both. Therefore, I use the wide-mouth mason jar lid as a mold. It’s 3.25″ in diameter, which is ideal for this purpose. Serabi is formed in a small pan or mold to ensure that it is round and has a uniform size.
  4. You will notice that the solution becomes foamy because of the yeast after 40 minutes. Turn on the stove to medium heat. High heat should not be used since it will scorch the bottom of pancakes while cooking.
  5. Brush the pan and mold with vegetable oil. Place the mold on the pan. 2 tablespoons of batter mixture should be scooped and dropped inside the mold. Ensure it covers the entire surface of the mold. Drop additional batter on areas where it doesn’t cover the surface. Keep the lid on top of the pan once the surface of serabi has formed bubbles on top, and the surface has uniformly brightened, i.e., becoming lighter in color and slightly drier. Leave the lid on for about 3 minutes until it is set. Remove the cooked serabi pancakes from the pan and set them on a cooling rack. Repeat steps until all of the batter mixtures have been used. Turn off the stove.
  6. Spoon the syrup onto a plate and place several serabi pancakes on another to serve it. You can pour more syrup on top of the pancakes.

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