To celebrate the Thai New Year ( ahem..! always have excuses to entartain
). Last Tues, I had some friends for coffee morning at home. To see this serabi, my Indonesian friends looked so thrilled since they missed it and I was so..so..happy to see my other (not Indonesian) friends enjoyed this food and asked for the recipe. So here it is :
2 1/2 cups flour, sifted
2 eggs, slightly beaten
2 t yeast
1/4 t salt
300 ml warm coconut milk
2 drops pandan paste for traditional taste and flavour or banana/coconut or substitute with 1/2 t vanilla essence
1 l coconut milk
200 gr shaved palm sugar
2 T brown sugar
1/4 t salt
1 pandanus leaf, raked and tied into a knot
Put the flour into a bowl and add eggs, yeast and salt. Gradually stir in coconut milk and paste to make a thick batter. Cover with a cloth and leave in a warm place until the mixture turns spongy about 1 hour.
- To prepare the coconut sauce, put the thin coconut milk, both lots of sugar, salt and pandanus leaf in a opan. Bring to the boil over low heat, strring until the sugar dissolves. Simmer for 2 min the set aside.
- Grease the bottom of a small wok with oil and heat. Spread a ladleful of batter in the wok. Cook until the cake is set on top, 2-3 min. Turn over and cook the other side. When all the batter is used, remove the pandanus leaf from coconut sauce and pour some over each pancake. Serve immediately.
source : the periplus book and myself