Surabi Oncom Pedas Khas Bandung (Bandung-Style Spicy Fermented Soybean Cake Pancakes)

Name: Surabi Oncom Pedas Khas Bandung (Bandung-Style Spicy Fermented Soybean Cake Pancakes)
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 6 servings
Ingredients: Rice flour; All-purpose flour; Instant yeast; Warm liquid coconut milk; Salt; Granulated sugar; Oncom (fermented soybean/peanut cake); Curly red chilies; Red bird's eye chilies; Shallots; Garlic; Roasted candlenuts; Basil leaves; Chives, thinly sliced; Shaved palm sugar; Cooking oil for sautéing; Salt for the oncom topping; Water

by Admin • 1 day ago

Prep

70 min

Cook

30 min

Servings

Level

Medium

❤️ 0 Pinterest

Spicy oncom surabi is a traditional Bandung street snack whose savory flavor keeps you coming back for more — a combination of soft rice flour surabi (fermented rice pancakes) topped with spicy oncom (fermented soybean/peanut cake) that soaks all the way through. The smoky aroma from a traditional clay stove is hard to replicate perfectly on a gas stove, but this homemade version still wins on flavor. Perfect as an afternoon snack or a hearty, filling breakfast."

🧂 Ingredients

🍽️ Servings: 6

Adjust the servings and the ingredient amounts & nutrition below update automatically.

250 grams Rice flour
50 grams All-purpose flour
1 tsp Instant yeast
500 ml Warm liquid coconut milk
1 tsp Salt
1 tsp Granulated sugar
200 grams Oncom (fermented soybean/peanut cake)
8 pieces Curly red chilies
6 pieces Red bird's eye chilies
6 pieces Shallots
3 cloves Garlic
3 pieces Roasted candlenuts
1 handful Basil leaves
2 stalks Chives, thinly sliced
1 tbsp Shaved palm sugar
3 tbsp Cooking oil for sautéing
0.5 tsp Salt for the oncom topping
100 ml Water

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👩‍🍳 Instructions

1 Make the surabi batter: combine the rice flour, all-purpose flour, instant yeast, salt, and sugar in a large bowl, and stir well.
2 Pour in the warm coconut milk little by little while stirring or gently kneading until the batter is smooth with no lumps. Let the batter rest for 45-60 minutes until it becomes bubbly and puffed up.
3 While waiting for the batter to rise, make the spicy oncom topping. Grind the curly red chilies, bird's eye chilies, shallots, garlic, and roasted candlenuts into a smooth paste.
4 Heat the oil and sauté the spice paste until fragrant and cooked through, then add the shaved palm sugar and stir until dissolved.
5 Coarsely crumble the oncom by hand or with a fork, then add it to the sautéed spice mixture. Stir until well combined.
6 Pour in a little water, add the salt, and cook over low heat, stirring continuously, until the oncom is cooked through and the seasoning has absorbed. Set aside.
7 Heat a surabi pan (or you can use a small nonstick skillet) over medium-low heat; no need to grease it if it's already nonstick.
8 Give the risen batter a quick stir, pour one ladleful into the pan, and spread it slightly toward the edges.
9 Cover the pan and cook over low heat until the surface of the surabi is full of little holes and the edges are dry and slightly browned, about 5-7 minutes.
10 Once cooked, spoon the spicy oncom topping over the surabi while it's still in the pan, then sprinkle with basil leaves and sliced chives.
11 Remove the surabi with a spoon or spatula and serve warm, straight from the pan.

💡 Tips

• Make sure the batter has fully risen before cooking so the surabi develops pretty little holes and a soft texture.

• Use a traditional clay surabi pan if you have one for a more authentic aroma and flavor, but a small nonstick skillet also works as a practical alternative.

• Don't lift the lid too often while cooking so the surabi cooks evenly and doesn't turn dense.

• Adjust the spice level of the oncom by adding or reducing the amount of bird's eye chilies to taste.