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!
Ingredients
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
Instructions
- 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.
Notes
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%
