Serabi

submitted by wbu
from Malang, Indonesia

Traditional Javanese snack

250 gr rice flour
1/2 coconut, shredded
1/2 teaspoon salt
600 cc coconut milk
butter

Kinca (Sauce):
1000 cc coconut milk
300 gr palm sugar
pinch of salt
1/2 teaspoon vanilla powder


Serabi Mix rice flour, shredded coconut and salt with clean hand Add
coconut milk gradually and mix well Hit the batter with a hand for 2
minutes until it softens Preheat Arepa pan/small frying pan and cover,
over a medium heat. Wait until it is hot enough. Pour a scoop of batter
into the pan (when using regular frying pan, the diameter of serabi is 4-5
inches). When bubbles appear on the surface of the serabi, place the pan
cover and continue cooking until it's done. Serve serabi with kinca in a
bowl.

Kinca
Mix all the ingredients in a pan and bring to boil over a medium heat.
Kinca is ready to be served
Number of serving: 10-12 pieces of serabi

Additional notes:
Serabi is one of Javanese popular snacks.

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