Serabi Solo Recipe

Serabi Solo Recipe – Bored with surabi with the same look? Let's try to make Serabi Solo! Even though it's called serabi, this dish has a different look and taste!

Then what is the difference between the pancakes that we often encounter and the Serabi Solo? At a glance, we can already see the difference between the West Java Serabi and the Solo Serabi, where the Solo Serabi has a round shape with a crisp layer on the edges. In addition, serabi solo is generally made with a sweet taste resulting from the use of sugar in the dough and the toppings that complement it.

Serabi Solo can also be served in two ways, namely by serving it directly (in a round shape) or rolled in banana leaves. Toppings that are widely used include jackfruit, banana, meises, and cheese which further adds to the delicacy.

Making Serabi Solo also turns out to be not difficult at all and you can try it at home. Below we present you a very practical and simple Serabi Solo recipe!

Serabi Solo Recipe

Serabi Solo is one of the traditional snacks with a sweet taste and soft texture. This dish is perfect for a snack or dessert. For those of you who miss enjoying the delicious Serabi Solo but it's quite difficult to find it in your area, don't worry, you can make it yourself easily at home! Let's look at the Serabi Solo Recipe below which is very practical and simple.

Dessert , Snack

Indonesian cuisine

Keyword Various cake recipes, solo pancake recipes, homemade solo pancakes

Cooking Time 1 hour 45 minutes

Serving 10 pieces

Materials

250 grams of rice flour
1.2 liters of medium coconut milk
4 tablespoons of sugar
8 pieces of pandan leaves cut into pieces
1/4 teaspoon instant yeast
1 teaspoon salt
enough cooking oil for greasing
enough banana leaves to wrap

Ingredients for the pancake sprinkles:

4 plantains steamed briefly then cut into cubes or thinly sliced
5 jackfruit diced _
4 tablespoons of chocolate meises

steps

Prepare a medium-sized pot and then boil the coconut milk, pandan leaves, and salt until it boils. Don't forget to scoop out the coconut milk when it's boiled so it doesn't break.
Turn off the heat and leave the coconut milk until it is warm. Separate the surface of the thickened coconut milk as much as 200 ml and set aside.
In a bowl, mix the rice flour, instant yeast, and sugar until evenly distributed.
Pour half of the coconut milk into the flour mixture, mix and pat with your hands for about 20 minutes.
Pour the remaining coconut milk into the mixture and leave it for about 1 hour until the mixture looks frothy.
Prepare a pan to make pancakes, pour in as much as a small spoonful of vegetables and mix evenly and make a thin layer on the edges using the back of a spoon.
Leave the pancake dough over medium heat until small holes appear on the surface.
Pour 1 tablespoon of thick coconut milk over the surface of the pancake, put the stuffing ingredients (jackfruit, banana, or meises) then cover the pan and let sit until the center is cooked and the edges of the pancake turn brown. Repeat this step until the dough is completely used up.
You can serve Serabi Solo directly on a serving plate or wrap it in banana leaves.