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serabi solo

Serabi Solo – Indonesian Coconut Rice Pancakes

Serabi Solo is a traditional Indonesian pancake from the city of Solo (Surakarta), made from rice flour and coconut milk, cooked in a small clay pan for a distinctive aroma and texture. It has crispy edges, a soft and fluffy center, and a rich topping of thick coconut cream. This version preserves its authentic taste while explaining ingredients and steps so you can easily recreate it in a Western kitchen.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 18 Pancakes
Course: Dessert, Snack, Tea-time treat
Cuisine: Indonesian, Javanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Batter
  • 500 g rice flour tepung beras – Asian grocery stores or online
  • 50 g all-purpose flour tepung terigu – regular wheat flour
  • 225 g granulated sugar
  • ¼ tsp salt
  • ¼ tsp vanilla powder vanili bubuk – or ½ tsp vanilla extract
  • ½ tsp instant yeast ragi instan – e.g., SAF Instant Yeast or Fermipan
  • ¼ tsp baking soda soda kue
  • 1 large egg
  • 400 ml water
  • 450 ml thin coconut milk santan encer – made from ½ grated coconut or diluted canned coconut milk
For the Coconut Cream Topping
  • 200 ml thick coconut milk santan kental – from ½ grated coconut or use canned coconut cream
  • 1 pandan leaf daun pandan – optional but recommended, found frozen in Asian stores
  • A pinch of salt
Optional Toppings
  • Sliced banana pisang
  • Sliced jackfruit nangka
  • Chocolate sprinkles meses
  • Other toppings of choice

Instruction
 

Prepare the Coconut Cream Topping
  1. In a small saucepan, combine thick coconut milk, pandan leaf, and a pinch of salt.
  2. Heat over low flame, stirring gently until warm and fragrant (do not boil to avoid curdling).
  3. Set aside.
Make the Batter
  1. In a large mixing bowl, combine rice flour, all-purpose flour, vanilla powder, instant yeast, baking soda, and salt. Mix well.
  2. In another bowl, dissolve sugar in warm water.
  3. Gradually pour the sugar water into the flour mixture, stirring until smooth.
  4. Add the egg, mix until combined.
  5. Pour in thin coconut milk gradually, stirring until the batter is smooth and slightly runny (similar to thin pancake batter).
Fermentation
  1. Cover the batter with a clean kitchen towel.
  2. Let rest at room temperature for 30–45 minutes, until small bubbles form on the surface.
Cooking the Serabi
  1. Heat a small non-stick skillet or traditional clay pan over medium-low heat.
  2. Lightly grease the surface with coconut oil or butter.
  3. Pour a small ladle of batter into the center and tilt the pan to create a thin edge.
  4. Add your chosen toppings in the center.
  5. Spoon a little of the prepared coconut cream topping over the middle.
  6. Cover with a lid and cook for about 5 minutes, or until the edges are golden and the center is set.
Serving
  1. Remove with a spatula and serve warm for the best taste and texture.

Notes

  • Rice Flour (Tepung Beras): Use pure rice flour, not glutinous rice flour. Brands like Erawan or Thai Elephant are common in Asian groceries and online.
  • Coconut Milk & Cream: For authentic flavor, use fresh grated coconut if available. Otherwise, canned coconut milk/cream works well; just shake or stir before using.
  • Pandan Leaf: Optional, but it adds a unique aroma. Frozen pandan leaves are available in most Asian markets; if unavailable, omit or use ½ tsp pandan extract.
  • Cooking Pan: A small cast-iron skillet can substitute for the clay pan. The key is slow, even cooking to achieve crispy edges.
  • Sweetness Level: The original Indonesian recipe is fairly sweet. Reduce sugar slightly (to about 180–200 g) if you prefer a less sweet version.
  • Fermentation Tip: The yeast adds a slight tang and airy texture. If your kitchen is cold, let the batter rest in a warm spot.