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Ingredients
- Serves 2-4 people
Ingredients (A):
100 g Brown Sugar
400 g Coconut Milk
½ tsp Salt
2 tbsp Cornstarch Slurry
Ingredients (B):
150 g Flour
50 g Rice Flour
30 gr Sugar
1 Egg
½ tsp Instant Yeast
½ tsp Baking Powder
65 ml Coconut Milk
200 ml Water
Pandan Paste
2 pcs Pandan Leaves
Surabi Manis Pandan
Surabi Manis Pandan is a traditional Indonesian snack commonly found in the streets of Bandung. Made with coconut milk, rice flour and pandan, Surabi is chewy pancake that is usually grilled over a charcoal fire and enjoyed with a variety of toppings. Here, it is served with kinca sauce, a coconut sugar syrup that adds sweetness to this lovable treat. Try your hand at this home-friendly recipe and enjoy it over tea.
- Medium
- 60 min
- 20 min
- 15 min
- 2 steps
- 14 Ingredients
- Medium
- 2 steps
- 14 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Make batter
- In a medium pan with low heat, add in all the ingredients in (A), except the cornstarch slurry. Stir well.
- Once the brown sugar is dissolved, add in the cornstarch slurry. Mix well and set aside
-
Cook surabi manis
- In a medium pot, add coconut milk, pandan leaves, salt and sugar.
- Bring it to a boil and set aside.
- Add all the other ingredients in (B) in a medium bowl. Once the coconut milk has cooled slightly, add it to the dry ingredients bit by bit. Stirring it consistently as you add until well combined.
- Heat up the surabi mould with some oil, reduce the heat and add the batter in. Once cooked, remove and set aside. Repeat for remaining batter.
Plate and Serve!
Drizzle the sauce over the surabi or serve at the side.
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Ingredients
- Serves 2-4 people
-
Ingredients (A):
100 g Brown Sugar
400 g Coconut Milk
½ tsp Salt
2 tbsp Cornstarch Slurry
Ingredients (B):
150 g Flour
50 g Rice Flour
30 gr Sugar
1 Egg
½ tsp Instant Yeast
½ tsp Baking Powder
65 ml Coconut Milk
200 ml Water
Pandan Paste
2 pcs Pandan Leaves
Nutrition
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