Cakes & Bread
Surabi Bandung Oncom (Bandung-Style Rice Flour Pancakes with Oncom)
Prep
20 min
Cook
30 min
Servings
10
Level
Medium
The original Surabi from Bandung! A rice flour pancake topped with savory, spicy oncom (fermented soybean cake). Cooked over an anglo (clay stove) to get that authentic smoky aroma. A legendary street food!
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 g Batter: rice flour
- 50 g all-purpose flour
- 400 ml coconut milk
- 1/2 tsp instant yeast
- 1 tsp granulated sugar
- 1/2 tsp salt
- 150 g Oncom topping: red oncom (fermented soybean cake), crumbled
- 3 whole green chilies, sliced
- 3 clove garlic, minced
- 3 shallots, sliced
- 1 stalk scallion, sliced
- 1 tsp salt
- 1 tbsp oil for sautéing
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👩🍳 Instructions
- 1 Batter: mix together the rice flour, all-purpose flour, sugar, salt, and yeast
- 2 Pour in the coconut milk a little at a time while stirring until well combined
- 3 Cover and let rest for 1-2 hours until the batter has risen and become foamy
- 4 Topping: sauté the shallots and garlic until fragrant
- 5 Add the oncom, green chilies, and salt, and stir until cooked through
- 6 Add the scallion and set aside
- 7 Heat a surabi pan or small nonstick skillet over low heat
- 8 Brush with a little oil, then pour in the batter until it evenly fills the pan
- 9 Cover and cook until the top has set and the edges turn golden brown
- 10 Spoon the oncom topping on top
- 11 Remove with a spatula and serve warm
💡 Tips
• The batter must be fermented until it's really foamy — this is what makes the surabi soft and full of little holes
• Keep the heat low and cover the pan so it cooks evenly
• Besides oncom, you can also use toppings like chocolate-cheese, banana, or jackfruit
📊 Nutrition Facts / serving
180
Calories (kcal)
7 g
Protein
6 g
Fat
26 g
Carbs
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