Recipes Serabi Bandung Culinary Indonesian Street Food

Bandung

Serabi Bandung

INGREDIENTS (Serabi Cake):

• 450 grams of rice flour.
• coconut milk 1 liter.
• 1 teaspoon salt.
• 100 grams of suji leaf water,
• grated coconut 33-350 grams.

INGREDIENTS (Kinca / Sauce):

• 2 sheets of pandan leaves, knot.
• coconut milk 200 ccs.
• salt to taste.
• brown sugar 240 grams, fine comb.
• sugar 20 grams.
  
  

HOW TO MAKE Serabi Bandung:

1. First, mix the rice flour with grated coconut. add salt and stir until well blended.
2. Boil coconut milk over low heat until it is bubbling, stirring slowly.
3. Pour the boiling coconut milk into the flour mixture little by little. 
4. Stir well and Heat the molding pan.
5. Take a ladle and pour the dough stage with the ladle into the mold.
6. Cover the dough and cook until soft. Remove and let stand for a moment.
7. Mix all the kinca (Kinca is brown sugar sauce, the texture is more liquid) ingredients to make a pancake sauce. 
8. Then boil it until it boils.
9. Serve the Serabi Cake with sweet coconut milk. Eat it while it's still warm.