Serabi is one of the snack foods or snacks market originating from Indonesia. Serabi is like a pancake and has a lot of variety especially the broth.
[IMAGE: https://cdn.steemitimages.com/DQmNouzxWTfg2R35M5FRg9eiA45Z1ypUU5cf5uuqPG3hffC/index.jpg]

Material:

1 175 gr rice flour.
2 75 gr of starch.
3 25 gr wheat flour.
4 2 tsp salt.
5 2 tbsp sugar.
6 125 ml of coconut milk from 1/2 coconut.
7 400 ml of coconut milk from 1/2 coconut
8 2 tablespoons of suji water made from 15 lb of suji leaves and 2 lb of pandan leaves then pulverized and squeezed with 100 ml of water. (then mixed with thin coconut milk).

Biang:

1 25 gr wheat flour
2 1/4 teaspoon baking soda
3 50 ml of water

Sauce material:

1 500 ml of coconut milk from coconut
2 175 grams of brown sugar, thinly sliced
3 2 tbsp sugar
4 1/4 teaspoon salt
5 2 lb of pandan leaves

How to make:

1 Stir the ingredients, then let stand 15 minutes. While stirring rice flour, starch flour, and flour, add salt, sugar, then enter the coconut milk dilute while diuleni for 30 minutes.
2 Enter the culprit and then knead again while dikeprok-tangerine. Pour the coconut milk until it runs out. Finally enter thick coconut milk.
3 Heat the mold pofferces. Fill with coconut pulp to keep it from sticking. After the heat is flat, pour the dough, then cook until cooked.
4 Boil sauce ingredients to boil while stirring and strain. Serve the pancake with the sauce.

For 20 pieces.

Tips:

1 Choose a good quality baking soda for the cake to expand perfectly.
2 The mold is filled with coconut shredded coconut and left for a long time to prevent the coconut from sticking.
3 Pound the pancake for 15 minutes.