serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp sugar
- 1 tsp instant dry yeast
- 95 g (½ cup) cold cooked long-grain rice
- 125 ml (½ cup) coconut cream
- 1 tsp salt, or to taste
- 350 g (2 cups) rice flour
- vegetable oil, for brushing
Sweet coconut milk sauce
- 1 egg
- 500 ml (2 cups) coconut cream
- 1 tbsp cornflour
- 1 tsp salt
- 1 block (200 g) gula melaka (palm sugar), cut into small cubes
- 80 g (⅓ cup) soft brown sugar
- 2 pandan leaves, knotted and torn
Standing time: 10 minutes
Fermenting time: 2-4 hours
Instructions
- To make the Sweet coconut milk sauce, blend the egg, coconut cream, cornflour, salt and 125 ml (½ cup) water until smooth. Pour the mixture into a saucepan and add the palm sugar, brown sugar and pandan leaves. Stir constantly over low heat until all the sugar has dissolved, then let it simmer for about 10 minutes until thickened slightly. You don't want to cook the sauce for too long, otherwise the coconut cream will split. Remove from the heat, pour into a jug and set aside.
- Combine the sugar, yeast and 125 ml (½ cup) lukewarm water in a mixing bowl. Leave it for 10 minutes or until it becomes frothy.
- Place the rice, coconut cream and 250 ml (1 cup) water in a blender or a food processor and blend until smooth. Add the salt and rice flour and blend to form a smooth batter.
- Pour the batter into the bowl with the yeast mixture and fold together using a plastic spatula. Leave to ferment for 2–4 hours.
- Heat a mini non-stick frying pan (about 12 cm) over medium–low heat and lightly brush with oil. Add a small ladleful of batter, then reduce the heat to low. Cover and cook for 5–10 minutes until the bottom is nicely golden. Flip the kuih serabai over and cook for another 2–3 minutes until golden on both sides. Remove and cover to keep warm while you cook the remaining kuih serabai.
- Gently reheat the sauce and serve with the warm kuih serabai.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
