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Serabi (Coconut Pancakes)

Source: Kue-Kue Indonesia by Yasa Boga


  • 250 gr rice flour
  • 150 gr grated coconut from half of rather young coconut
  • 1/2 tsp salt
  • 2 1/2 cups coconut milk
  • enough oil or ghee to grease your pan

Coconut Milk Sauce:

  • 2 cups fresh coconut milk
  • 200 gr coconut sugar (or brown sugar)
  • 1/4 tsp salt


Mix together rice flour, grated coconut and salt with a clean bare hand, while pouring the coconut milk a little at a time, until all blended well. Beat the batter with your palm for about 10 to 15 minutes until it feels light and soft.

Preheat your pan until very hot. Grease the pan lightly, using a paper towel.

Spoon 3-4 Tbsp of batter into the pan. Cook uncovered until it bubbles up and holes are formed on the surface. Cover, continue cooking until done. Serve with coconut milk sauce.

Coconut milk sauce:

Boil together coconut milk, coconut sugar an salt while stirring it continuously to prevent separation. When it reaches boiling point, turn off the heat and let it cool. Serve over anything!