Solo Style Serabi

Ingredients

• 250g rice flour
• 50g all-purpose flour
• 50g granulated sugar
• 1/2 tsp instant yeast
• 1/4 tsp baking powder
• 1/2 tsp salt
• 500ml medium thickness coconut milk
• 1 pandan leaf (optional, for fragrance)
• Optional toppings: shredded jackfruit, chocolate sprinkles, grated cheese, banana slices

Instructions

1. In a large bowl, combine rice flour, all-purpose flour, granulated sugar, instant yeast, baking powder, and salt.
2. Gradually pour in the coconut milk while stirring continuously until the batter is smooth and free of lumps.
3. Cover the bowl with a clean cloth and let the batter rest in a warm place for 1 to 2 hours, or until it has risen and become foamy.
4. Heat a serabi pan or a small non-stick skillet over medium-low heat. Lightly grease the pan if it is not non-stick.
5. Pour one ladleful of batter into the hot pan. You can gently swirl the pan to create a slightly thinner edge for a crispier texture.
6. Cover the pan and cook until the edges are crispy and the center of the serabi is set and full of small holes.
7. If using toppings, add them during the last minute of cooking before removing the serabi from the pan.
8. Carefully remove the serabi from the pan and repeat the process with the remaining batter.
9. Serve the Solo Style Serabi warm.