Wednesday, November 26, 2008

Resep Serabi

Resep Serabi by http://www.pennylanekitchen.com/ from Serabi Setu Babakan
Recipe
There are so many Serabi recipes I’ve seen. I tried some of them, and I came to one conclusion: it will only be as good as it should be, if it is cooked using the pottery, that is small clay wok, not the modern pan. Of course the Serabi is still good, but I’m talking about rustic good that might not be able to compare with anything other than the rustic way itself.So, use any recipe you can find, plenty of them on the net. For best result, use clay wok. If you live in southeastern asia area, you know where to find it.
Here, I gave you a recipe from a book written by Yasa Boga, titled Kue-Kue Indonesia. It has two recipes of Serabi. I picked the simpler one, yet rustic enough, because you use candle nut oil to grease the wok, taken from freshly grounded candle nuts.
Serabi
Source: Kue-Kue Indonesia by Yasa Boga
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Ingredients:
250 gr rice flour
150 gr grated coconut from half of rather young coconut
1/2 tsp salt
600 ml light coconut milk
1-2 candle nuts, finely ground until it exctracts its natural oil, to grease the wok
Coconut Milk Sauce:
500 ml coconut milk from 1 coconut
200 gr coconut sugar
1/4 tsp salt
2 sheets pandan leaves, tear, tie up in one knot
Instruction:
Mix together rice flour, grated coconut and salt with your bare hand, while pouring the coconut milk a little at a time, until all blended well. Beat the batter with your palm for about 10 to 15 minutes until the batter feels light and soft.
Preheat the clay wok until very hot. Wrap the grounded candle nuts with a sheet of thin cloth, like muslin, and use it to grease the wok.
Spoon 3-4 Tbsp of batter into the wok. Cook uncovered until it bubbles up and holes are formed on the surface. Cover the wok, continue cooking until done. Take out the cooked Serabi from wok. Serve with coconut milk sauce.
Coconut milk sauce:
Boil together coconut milk, coconut sugar, salt and pandan leaves while stirring it continuosly to prevent separation. When it reaches boiling point, turn off the heat and let it cool. Serve over anything!
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