Serabi (Indonesian Coconut Pancakes)

Nov 3, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Easy

Soft, small, round pancakes of rice flour and coconut milk with a lacy, crisp edge and a tender center. They are served with a warm palm sugar and coconut sauce called kinca. Makes 12 small pancakes in about 1 hr 40 min.

Prep 15 min

Cook 25 min

Cooling 1 hr

Total 1 hr 40 min

Yield 12 small pancakes

Ingredients

Adjust yield

small pancakes

1 ⅓ cups (160 g)rice flour, for the pancakes
⅓ cup (30 g)fresh or unsweetened shredded coconut
⅔ cup (150 ml)coconut milk, for the pancakes
½ cup (120 ml)water
¼ oz (3 g)instant yeast
¼ tsp (1.5 g)fine salt
2 tbsp (30 ml)neutral oil, for the pan
¾ cup (200 ml)coconut milk, for the coconut sauce
¼ cup (60 g)palm sugar or dark brown sugar, chopped
2 tsp (5 g)rice flour, mixed with 15 ml water, for the coconut sauce
1 pinchsalt

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Whisk the rice flour, coconut, coconut milk, water, yeast and salt into a smooth batter with no lumps. Cover and leave in a warm spot 1 hour, until bubbly and slightly risen.
For the sauce, combine the coconut milk, sugar, salt and rice flour slurry in a small saucepan. Stir over medium-low heat 4 to 5 minutes until the sugar melts and the sauce lightly coats a spoon. Keep it below a boil so it stays smooth. Keep warm.
Heat a small nonstick skillet (4 to 5 inches / 10 to 12 cm) or mini pancake pan over medium-low heat and brush lightly with oil.
Add about 2 tablespoons of batter and swirl to a small round. Cover and cook 2 to 3 minutes, until the top is dry and full of tiny holes and the underside is golden. Do not flip.
Slide the pancake out and repeat with the remaining batter, re-stirring it each time.
Serve the pancakes warm, three to a plate, with the warm coconut sauce over the top.

Tips

Cook on one side only with the lid on; the steam sets the top.
Stir the batter before each pancake, because the rice flour settles.
Keep the heat medium-low so the underside crisps without burning.
Good with hot tea.

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Recipe FAQ

How long does it take to make serabi (indonesian coconut pancakes)?

Plan on 15 minutes of prep and 25 minutes of cooking, plus 1 hour to chill. The recipe makes 12 small pancakes.

How should I store serabi (indonesian coconut pancakes)?

Best fresh. Refrigerate cooled pancakes and sauce separately up to 2 days and rewarm in a covered pan.

Can I make serabi (indonesian coconut pancakes) ahead?

Best made just before serving. Best fresh. Refrigerate cooled pancakes and sauce separately up to 2 days and rewarm in a covered pan.

A traditional Indonesian rice-flour and coconut milk pancake, often cooked in small clay pans over charcoal and served with palm sugar sauce. Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

67 Calories / serving

4.4g Fat

7.1g Carbs

0.6g Protein

6.3g Sugar

Whole recipe (12 servings): ~804 cal · 53g fat · 85g carbs · 7g protein · 76g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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