Asian Cuisine
Serabi Khas Solo (Solo-style Coconut Rice Pancakes)
Prep
100 min
Cook
40 min
Servings
15
Level
Medium
Serabi Solo is a traditional snack from the city of Solo, with a soft, porous texture in the middle and a crispy, browned edge, savory from the rich coconut milk that soaks in perfectly. Unlike Bandung-style serabi, which is served with a sweet syrup, Solo-style serabi is served plain or topped with chocolate sprinkles and enjoyed warm straight from the clay mold. It's the distinctive aroma from baking over a charcoal stove that has made Notosuman serabi legendary to this day.
🧂 Ingredients
🍽️ Servings: 15
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- rice flour
- instant thick coconut milk
- thin coconut milk
- granulated sugar
- instant yeast
- salt
- pandan leaves
- chicken egg (optional, for a softer texture)
- chocolate sprinkles for topping
- extra granulated sugar for crispy edges
- cooking oil for greasing the mold
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👩🍳 Instructions
- 1 Boil the thin coconut milk together with the pandan leaves and salt until lukewarm; don't let it come to a boil. Remove from heat and let cool to room temperature.
- 2 In a large bowl, mix the rice flour, granulated sugar, and instant yeast. Stir until well combined.
- 3 Pour the warm thin coconut milk little by little into the flour mixture while stirring, or mix with a hand mixer on low speed for about 5-7 minutes until the batter is smooth and lump-free.
- 4 Add the egg (if using) and stir well. Cover the bowl with a clean cloth and let the batter rest for 1-1.5 hours at room temperature until small bubbles appear on the surface, a sign that fermentation is taking place.
- 5 After resting, pour in the thick coconut milk little by little while stirring gently in one direction so as not to break the air bubbles in the batter. Do not stir too vigorously.
- 6 Heat a serabi mold (clay or a small concave nonstick pan) over low-medium heat, and lightly grease it with oil using a brush or a piece of banana leaf.
- 7 Pour one ladle of batter into the center of the mold; don't spread it out, so the center stays thick while the edges naturally spread out thin.
- 8 Cover the mold and cook over low heat for 3-4 minutes until pores appear on the surface and the center is cooked through and puffed up, while the edges turn dry and crispy brown.
- 9 Sprinkle chocolate sprinkles over the serabi just before removing it from the mold, if desired, then cover again briefly so the sprinkles melt slightly.
- 10 Remove the serabi using a spoon or thin spatula from the edge of the mold so the crispy part isn't damaged. Serve warm.
💡 Tips
• Use fresh coconut milk squeezed from real coconut for the most authentic aroma, though instant coconut milk can also work as a practical alternative.
• Make sure the batter ferments long enough, as this is the key to the signature soft, porous texture of serabi.
• Use low, consistent heat so the center cooks evenly without burning the edges too soon.
• A clay mold gives the most authentic result with naturally crispy edges, but a small concave nonstick pan can be a decent substitute at home.
📊 Nutrition Facts / serving
145 kkal
Calories (kcal)
2 gramg
Protein
7 gramg
Fat
18 gramg
Carbs
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