Serabi Kuah – Indonesian Coconut Pandan Pancakes Cake Recipe

Pandan chiffon cake is a popular dessert in Southeast Asia, especially in countries like Singapore, Malaysia, and the Philippines. This cake is known for its light, fluffy texture and its unique flavor, which comes from pandan leaves, a common ingredient in Southeast Asian cooking.

What You Need To Make Coconut Pandan Pancakes Cake Recipe

Serabi Cake
  • flour
  • sugar
  • baking powder
  • egg
  • coconut milk
  • salt
  • cornstarch
Serabi Cake

Serabi Kuah – Indonesian Coconut Pandan Pancakes Cake Recipe

Bright green pancakes drenched in a thick, golden coconut sauce and flavored with coconut and a salty-sweet pandan flavor. Learn to make Serabi Kuah at home with us!
Prep Time 5 minutes
Cook Time 25 minutes
1 hour 30 minutes
Total Time 2 hours
Course Breakfast
Cuisine Indonesian
Calories 177 kcal


For the serabi pancakes:

  • 1 cup plain flour / all purpose flour slightly heaped, 150g / 5.3oz
  • ½  cup  rice flour 50g / 1.7oz, sub tapioca flour or cornstarch
  • 2 tbsp caster sugar / superfine sugar
  • 1 pic  egg
  • 1 cup coconut milk luke warm
  • 1 tsp dried yeast 5g / 0.17oz
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pandan flavouring sub with fresh pandan extract or 1 tbsp pandan juice

For the coconut sauce (kuah / kinca):

  • 1 cup coconut milk
  • 80 g palm sugar 2.8oz, chopped small
  • 1 tsp vanilla essence sub with fresh pandan extract or 1 tbsp pandan juice (will affect colour)
  • 1 tsp cornstarch
  • 1/2 tsp salt


  • To prepare the oven for baking, set it to a temperature of 160°C / 320°F and line two baking pans measuring 21cm x 25cm each with parchment paper. Keep them aside.
  • Next, separate the egg whites and yolks and reserve the yolks for later use. Take a mixing bowl and beat the egg whites with a hand mixer until they become frothy. Add cream of tartar and beat again for around 3 to 4 minutes. Gradually add sugar, either all at once or in three batches, while beating at medium speed until stiff peaks form.
  • Take a bowl and sift cake flour, baking powder, and salt flour into it for three times. Set it aside.
  • In a separate large mixing bowl, beat the egg yolks using a wire whisk or hand mixer. Add sugar and place the bowl in warm water. Beat the mixture until the sugar completely dissolves. Once it dissolves, remove the bowl from the warm water and continue to beat until the color of the mixture turns pale. Add canola oil, coconut milk, and pandan flavoring, and mix well until fully incorporated.
  • Now add the cake flour mixture and gently fold it into the wet ingredients. Continue folding until there are no traces of flour left. Using a rubber spatula, add 2 scoops of meringue and mix it with the batter one at a time. After completely incorporating it, transfer the batter into the meringue bowl and fold until fully incorporated.
  • Fill the two baking pans with an equal amount of batter and tap them on the counter a couple of times to release air bubbles. Bake the cakes in the preheated oven for 20-25 minutes or until the top of the chiffon cake turns golden brown and a toothpick inserted comes out clean.
  • Once done, remove the cakes from the oven with the help of oven mittens. Immediately flip the pans onto a wire rack lined with parchment paper and release the cakes. Turn them topside up and let them cool down.


Nutrition Information:
  • Fat 9g 14%
  • Saturated Fat 7g 44%
  • Trans Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 14mg 5%
  • Sodium 218 mg 9%
  • Potassium 148 mg 4%
  • Carbohydrates 23g 8%
  • Fiber 1g 4%
  • Sugar 7g 8%
  • Protein 3g 6%
  • Vitamin A 20IU 0%
  • Vitamin C 1mg 1%
  • Calcium 26mg 3%
  • Iron 2mg 11%
Keyword Serabi Cake

Pro Tips for Making Coconut Pandan Pancakes Cake

Tips and Tricks

  • Use fresh pandan leaves to make your own pandan paste for a more authentic flavor.
  • Be sure to beat the egg whites until stiff peaks form to achieve a light and fluffy texture.
  • Use cake flour instead of all-purpose flour for a finer texture.
  • To prevent the cake from collapsing, do not open the oven door during baking.
  • Invert the pan immediately after removing it from the oven to prevent the cake from sinking.


We hope this article has been helpful in providing you with a detailed guide on how to make pandan chiffon cake at home. By following our instructions and tips, you can achieve the perfect texture and flavor that will impress your friends and family. Remember to use fresh ingredients and take your time to make the cake, and you’ll be rewarded with a delicious and impressive dessert.

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I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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