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'''Serabi''', also called '''surabi''', '''srabi''' and in Thai called '''khanom khrok''', is an Asian pancake that is made from [[rice flour]] with [[coconut milk]] or shredded [[coconut]] as an [[emulsifier]]. Most of traditional serabi tastes sweet, as the pancake is usually eaten with ''kinca'' or thick golden-brownish colored [[coconut sugar]] syrup. However another savoury version also existed that uses [[oncom]] toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes.<ref>Sri Owen, [https://books.google.com/books?id=r4yC_uDLnTQC&pg=PA200&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesian Regional Food and Cookery] Page 200</ref><ref>Justine Vaisutis, Lonely Planet Publications (Firm) [https://books.google.com/books?id=k9Gp4dIv9DsC&pg=PA82&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesia] Page 82</ref>
'''Serabi''', also called '''surabi''', '''srabi''' known in [[Thailand]] as '''khanom khrok''', is an Asian pancake that is made from [[rice flour]] with [[coconut milk]] or shredded [[coconut]] as an [[emulsifier]]. Most of traditional serabi tastes sweet, as the pancake is usually eaten with ''kinca'' or thick golden-brownish colored [[coconut sugar]] syrup. However another savoury version also existed that uses [[oncom]] toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes.<ref>Sri Owen, [https://books.google.com/books?id=r4yC_uDLnTQC&pg=PA200&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesian Regional Food and Cookery] Page 200</ref><ref>Justine Vaisutis, Lonely Planet Publications (Firm) [https://books.google.com/books?id=k9Gp4dIv9DsC&pg=PA82&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesia] Page 82</ref>


Serabi is a traditional cake that seems to originate from Java.<ref>{{cite book|last1=Boga|first1=Yasa|last2=Hadibroto|first2=Cherry|last3=Kartohadiprodjo|first3=Nies|last4=Tobing|first4=Hayatinufus|last5=Adimidjaja|first5=Linda|title=Kue-kue Indonesia,|date=2008|publisher=Gramedia Pustaka Utama|location=Jakarta|isbn=9792238603|page=53|edition=1|ref=https://books.google.hr/books/about/Kue_kue_Indonesia_Edisi_Baru.html?id=YdN4bt0n8I4C&hl=hr}}</ref>
Serabi is a traditional cake that seems to originate from Java.<ref>{{cite book|last1=Boga|first1=Yasa|last2=Hadibroto|first2=Cherry|last3=Kartohadiprodjo|first3=Nies|last4=Tobing|first4=Hayatinufus|last5=Adimidjaja|first5=Linda|title=Kue-kue Indonesia,|date=2008|publisher=Gramedia Pustaka Utama|location=Jakarta|isbn=9792238603|page=53|edition=1|ref=https://books.google.hr/books/about/Kue_kue_Indonesia_Edisi_Baru.html?id=YdN4bt0n8I4C&hl=hr}}</ref>

Revision as of 11:33, 5 August 2016

Serabi
TypePancake
Place of originIndonesia
Main ingredientsRice flour, coconut milk or shredded coconut

Serabi, also called surabi, srabi known in Thailand as khanom khrok, is an Asian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake is usually eaten with kinca or thick golden-brownish colored coconut sugar syrup. However another savoury version also existed that uses oncom toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes.[1][2]

Serabi is a traditional cake that seems to originate from Java.[3]

Variants

Cooking serabi in Solo

The most basic traditional serabi only employs batter made from the mixture of rice flour, coconut milk and coconut sugar, cooked upon small earthenware frying pan on charcoal fire. Sometimes pandan leaves juice might be added into this batter mixture to add aroma as well as greenish color. During the cooking process, sometimes toppings are added upon the batter.

Today there are large variants of serabi toppings; from simple sprinkle of sugar, grated coconut flesh, sprinkles of coarsely ground peanuts, slices of banana or jackfruit, chocolate sprinkles, black glutinous rice, and oncom, to new recipe using grated cheddar cheese, corned beef, shredded chicken, slices of fresh strawberry or sausage, or even strawberry ice cream. The sauce (or more precisely syrup) to accompany serabi also varies; from traditional sweet kinca (golden colored coconut sugar syrup) sometimes creamed with coconut milk, to modern recipe using chocolate, strawberry or durian syrup, and mayonnaise or cream cheese for savoury western twist.

Both the cities of Bandung and Solo are famous for their version of serabi. Bandung surabi is dryer and firmer with pancake-like consistency, and today are well known for their rich variant of toppings, most are recently developed fusion recipes. The serabi from Solo however, are more traditional with a little bit half cooked with thin crispy crust and watery center with rich coconut milk taste. Famous serabi variant from Solo is called serabi notosuman.

See also

References

  1. ^ Sri Owen, Indonesian Regional Food and Cookery Page 200
  2. ^ Justine Vaisutis, Lonely Planet Publications (Firm) Indonesia Page 82
  3. ^ Boga, Yasa; Hadibroto, Cherry; Kartohadiprodjo, Nies; Tobing, Hayatinufus; Adimidjaja, Linda (2008). Kue-kue Indonesia, (1 ed.). Jakarta: Gramedia Pustaka Utama. p. 53. ISBN 9792238603. {{cite book}}: External link in |ref= (help)


Quelle: https://en.wikipedia.org/wiki/Special%3ADiff%2F733103089