This serabi kinca (coconut pancake & palm sugar sauce) is a kind of food that evokes sweet memories. this pancake is so delicious when eaten hot. when cooking it, do not put the pan too close with the heat to prevent the pancakes from burning.
175 grams all-purpose flour
½ teaspoon salt
1 egg, beaten quickly
500 ml coconut milkfrom ½ coconut
50 ml green juicefrom squeezed mixture of 25 suji leaves and 4 pandan leaves dissolved in water
1 teaspoon baking powder
sauce:
400 ml coconut milkfrom ½ coconut
125 grams brown palm sugar,finely chopped
2 pandan leaves
¼ teaspoon salt
1. Heat clay serabi pan and polish it with grated coconut until oily. Remove the coconut.
2. Boil coconut milk and keep stirring it until bubbling. Reduce the milk into 450 ml coconut milk. Let it warm.
3. Stir well all-purpose flour, salt, and egg. Add in coconut milk and suji juice gradually and keep stirring it until it forms smooth mixture. Whisk it in vertical moves for 20 minutes until bubbling. Let it set for 30 minutes.
4. Add baking powder. Stir it well.
5. Pour it into heated serabi pan. Let it bubbles. Lower the heat. Close it until the pancake is well-cooked.
6. Sauce: Boil coconut milk, brown palm sugar, pandan leaves, and salt. Keep stirring it until it is bubbling.
7. Serabi Kinca (Coconut Pancake & Palm Sugar Sauce) is ready to serve. (yields 16 pieces)
