This delicious Sundanese snack is similar to Javanese serabi or apem. Apem itself is an interpretation of Indian rice and coconut bread, appom/appam. In the past, ascetic Javanese societies used apem as a ritual offering. Sundanese serabi is served as dessert, with a sauce made from thick coconut milk sweetened with palm sugar. Javanese apem is usually served plain, but sprinkled with various toppings, such as jackfruit slices, banana slices, chocolate sprinkle or cheese.
INGREDIENTS (20 PIECES): 1 Portion = 163 calories
- 300 grams rice flour
- 180 grams desiccated coconut (use ½ young coconut)
- ½ teaspoons salt
- 600 cc light coconut milk
- 120 cc pandan juice (place 4 pandan leaves and water in blender, grind well)
- 2-3 tablespoons cooking oil to baste the mould
PALM SUGAR SAUCE:
- 600 cc coconut milk (use 1 mature coconut)
- 250 grams palm sugar
- ½ teaspoon salt
- 2 sheet pandan leaves, tear and twist into knots
- Mix rice flour, desiccated coconut and salt, stir well. Pour the remaining coconut milk in 2-3 parts, whisking well after each addition to get a smooth batter.
- Heat the pan. Grease with oil.
- Place four tablespoons of batter into the pan. Cover the pan and cook until bubbles appear on top and the pancake shows a firm texture. Remove from heat. Serve with sauce.
- Palm sugar sauce: Put to boil all of the sauce ingredients. Let cool. Pour over the pancake on top.
Note: the palm sugar sauce can be combined with seasonal fruits, such as jackfruit or durian.
See Indonesian Basic Ingredients here.