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Soft and Spongy Serabi with Palm Sugar Sauce

Name: Soft and Spongy Serabi with Palm Sugar Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: other
Ingredients: All purpose flour; white rice flour; sugar; Egg; Baking powder; Instant yeast; Coconut milk; pandan paste; palm sugar; Salt; pandan leaves; cornstarch; vanilla extract

groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 20 minsscheduleTotal: 80 minsoutdoor_grillPan-fried

Allergens:warningDairywarningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circleThe batter needs to ferment for 1 hour in advance1h

Active Cooking

00:00:59

Add 300 g all-purpose flour, 100 g rice flour, 2 tsp baking powder, 50 g sugar, 2 eggs, 1 tsp instant yeast, and 500 ml coconut milk into a large bowl. Stir with a whisker until well mixed, smooth, and free of lumps.

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Watch out

The batter must be stirred until completely smooth so the yeast can work optimally.

Ingredients:All purpose flour (300 g)white rice flour (100 g)Baking powder (2 tsp)sugar (50 g)Egg (2 piece)Instant yeast (1 tsp)Coconut milk (500 ml)

Tools:mixing bowlwhisk

Active Cooking

00:02:24

Strain the batter using a wire strainer into a clean bowl to ensure there are no lumps.

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Watch out

Ensure all parts of the batter are strained so the serabi texture is smooth.

Ingredients:All purpose flour

Tools:wire strainer

Waiting Time

00:02:53

Cover the bowl with plastic wrap and let the batter rest for 1 hour.

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Watch out

Make sure the bowl is tightly covered otherwise the yeast cannot ferment properly.

Ingredients:All purpose flour

Tools:Plastic wrap

Active Cooking

00:03:27

Turn on the stove over low heat, add 1 liter of coconut milk, 2 knotted pandan leaves, 250 g grated palm sugar, and salt to taste. Stir continuously until the palm sugar dissolves and the coconut milk boils without curdling. Add 2 tsp cornstarch dissolved in water, stir until the sauce thickens, then turn off the heat.

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Watch out

Use low heat and stir constantly so the coconut milk does not curdle.

Ingredients:Coconut milk (1000 ml)pandan leaves (2 piece)palm sugar (250 g)Saltcornstarch (2 tsp)

Tools:saucepanwhisk

Active Cooking

00:05:36

Uncover the batter that has rested for 1 hour, add salt to taste, and mix well. Divide the batter into two separate bowls. Add pandan paste to the first bowl until green, and add vanilla extract to the second bowl, then stir each until well combined.

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Watch out

Add coloring in moderation so the color is not too dark or pale.

Ingredients:Saltpandan pastevanilla extract (0.25 tsp)

Tools:mixing bowl

Active Cooking

00:07:37

Heat a non-stick teflon pan without oil on the stove. Pour the white batter using a ladle. Cook over low heat until the surface becomes porous (spongy). Cover the pan with a glass lid, let it cook until the top is dry and cooked through, then remove.

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Watch out

Do not cover before pores appear on the surface, otherwise the cake will not develop a porous texture.

Ingredients:All purpose flour

Tools:spatulasoup ladleteflon pan

Active Cooking

00:08:30

Using the same teflon pan, pour the green batter using a ladle. Cook over low heat until the surface is porous, cover with a glass lid until cooked, then remove.

local_fire_departmentlow heat

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Watch out

Wait until air bubbles burst and form a spongy texture before covering.

Ingredients:All purpose flour

Tools:spatulasoup ladleteflon pan