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Serabi on a plate with saus kinca to drizzle over the top.

Serabi Kuah - Indonesian Coconut Pandan Pancakes

Bright green pancakes filled with salty sweet pandan and coconut flavour are slathered in a rich golden coconut sauce. Let’s learn how to make Serabi Kuah at home!
Course Breakfast, Snack
Cuisine Indonesian
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 serabi
Calories 177kcal
Cost $8


For the serabi pancakes:

For the coconut sauce (kuah / kinca):


For the pancake batter:

  • Place the all purpose flour, rice flour, caster sugar, instant yeast and baking powder in a medium mixing bowl. Give it a quick mix, then add the salt (this is to separate the yeast from the salt, which can kill it).
    1 cup plain flour / all purpose flour, ½ cup rice flour, 2 tbsp caster sugar / superfine sugar, 1 tsp dried yeast, 1 tsp baking powder, 1/2 tsp salt
  • Make sure your coconut milk is warmed (45 seconds in the microwave should do it!) and pour this into the dry mixture slowly, whisking as you go. Once combined, crack in your egg, and whisk again. Next, add your pandan flavouring and stir through one last time.
    1 egg, 1 cup coconut milk, 1/2 tsp pandan flavouring
  • Cover bowl with a silicone lid or cling wrap and store in a warm place for at least an hour, or until the mixture doubles.

For the coconut and palm sugar sauce (kuah / kinca):

  • In a small saucepan, pour in your coconut milk and cornstarch. Whisk together until combined then turn your heat to medium-low. Next add in the chopped palm sugar, vanilla essence, and salt.
    1 cup coconut milk, 80 g palm sugar, 1 tsp vanilla essence, 1 tsp cornstarch, 1/2 tsp salt
  • Continue stirring until all the sugar has dissolved and the sauce turns a nice golden brown. Note: Watch your heat here and be careful not to boil the coconut milk.
  • Switch off the heat and allow the sauce to cool while the pancake batter rises. If it starts to form a skin on top as it cools, just whisk to combine.

To cook the pancakes:

  • Using a non-stick frying pan over low-medium heat, ladle in enough batter to make 3-4 serabi per batch, around 7 cm / 3 inches in diameter. You can use greased egg rings for a more uniform shape. Using low heat and no oil or butter on the pan will give you a nice and crispy, light brown base with each pancake.
  • Once most bubbles have popped on top of the pancakes, cover with a lid and allow the tops to cook and steam for a minute or two.
  • Repeat the above until all the serabi are cooked. Serve immediately with the coconut and palm sugar sauce.



  • For the Perfect Rise - If you're in a cool climate, turn your oven on to it's lowest setting for a few minutes, then switch it off. Place the bowl (glass or metal only) in the oven and on a cork or cloth mat, so you don't overheat the bottom. This will speed up the rising process by at least double!
  • Keep It Sustainable - Instead of using single use cling wrap on your bowl, pop on a reusable silicone lid. These are great at retaining moisture and heat in the bowl, and one of our favourite eco-tips for the kitchen.
  • Watch the Edges - Make sure to leave some room at the edges of your pan to make sure the lid can fit over the tops of every pancake without squishing any of them!
  • Pick the Best Palm Sugar - When picking what palm sugar - look for dark colours, and names like gula melaka or gula merah. The sugar should be soft and easy to cut. A lot of cheaper palm sugars are light in colour and filled with regular sugar, which can make them hard and difficult to cut.
  • Low Heat - Make sure to cook the pancakes and sauce on a low heat for the best results! It may take longer, but they'll be cooked through and won't burn.


Calories: 177kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 218mg | Potassium: 148mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg