Fluffy Serabi Ceylon, Simple Treat With Sweet-Sour Flavors in One Bite

Monday, 13 April 2020 | 18:50 WIB
  • Learn to make a simple yet scrumptious Kue Serabi Ceylon (rice flour pancake with jackfruit) at home with this step-by-step recipe!

    Learn to make a simple yet scrumptious Kue Serabi Ceylon (rice flour pancake with jackfruit) at home with this step-by-step recipe!
    Learn to make a simple yet scrumptious Kue Serabi Ceylon (rice flour pancake with jackfruit) at home with this step-by-step recipe!

    Kitchenesia.com - Kue Serabi (rice flour pancake with coconut milk) is an adaptation of India/Sri Lanka's pancake appam. It is also popular in Singapore and Malaysia, but Indonesia's appam differs itself in additional flavors. While the India's appam is added by curry or stew, Indonesia's kue serabi is made sweet. 

    But today's recipe challenges the mainstream serabi by adding a sour flavor into it. Namely Kue Serabi Ceylon (rice flour pancake with jackfruit), this crispy munchie collides the sweet and sour in one bite. The verdict? Delicious indeed. 

    Follow the recipe below to cook one at home!

    Duration: 60 minutes

    Yields: 22 sheets

    Ingredients

    1/2 teaspoon instant yeast

    30 ml warm water

    300 grams rice four

    100 grams fermented cassava, puree in a food processor until the texture is soft

    3/4 teaspoon salt

    200 grams sugar

    1 chicken egg, beaten

    1/4 teaspoon vanilla powder

    700 ml coconut milk

    1 pandan leaf

    For sprinkle:

    6 grams jackfruit, diced


    Cooking Steps

    1. Boil coconut milk and pandan leaf in a pot and bring it to boil over medium flame for 4-5 minutes. Stir occasionally in between. Remove when boiled and let it chill in room temperature. 

    2. While waiting for the coconut milk to chill, prepare a bowl. Place yeast and water in it and stir until blended. Let the absorbed for 10 minutes. 

    3. In different bowl, place rice flour, fermented cassava, and salt. Knead until blended. Add slowly yeast water (from step 2) to the bowl. Add also half amount of coconut milk to the bowl. Knead for 15 minutes. 

    3. Add sugar while kneading. 

    4. Add beaten egg and half leftover of coconut milk to the bowl. Whisk the dough slowly until blended well. Let the dough chill for 1 hour until it is risen. 

    5. Heat a spoonful of butter in small wok over big flame. Pour three tablespoon to the wok and press it with spoon. Close the wok's lid. When it is half-cooked, turn down the flame and Sprinkle diced jackfruit on top of it. Close the lid again and cook until it is well-done. 

    6. Repeat this step until the dough runs out. 

    7. Serve Kue Serabi Ceylon (rice flour pancake with jackfruit) alongside morning tea. 

     

     

    Sajian Sedap
    Sera B
    David Togatorop

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