Gurabi Recipes

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SERABI



Serabi image

This is one of my childhood favourites and a traditional Indonesian dish. It is eaten as a snack or generally for afternoon tea and not usually as a dessert. Serabi is like a pancake but only cooked on 1 side. I have modified it by adding the fruit so you could also serve it for brunch/breakfast. They are traditionally cooked in an earthenware pan but a standard fry pan is fine.Try and fine light coconut milk.

Provided by Coasty

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

150 g flour
1 teaspoon baking powder
1 egg
1/4 teaspoon salt
200 ml coconut milk, light
100 ml water
250 ml coconut milk, light
50 g coconut sugar
1 teaspoon sugar
1/8 teaspoon salt
1 pandan leaf (optional)
2 bananas, peeled and sliced
2 apples, sliced

Steps:

  • Mix the coconut milk, water, salt and egg together.
  • Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.
  • Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.
  • Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.
  • The top should be covered in little holes.
  • Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.

Nutrition Facts : Calories 483.6, Fat 26.2, SaturatedFat 22.1, Cholesterol 46.5, Sodium 344.4, Carbohydrate 59.3, Fiber 4.7, Sugar 17.9, Protein 8.6

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