Surabi
Sarapan • Indonesia
Tentang Surabi
Sundanese rice-flour pancakes griddled in tiny clay molds — eaten sweet with kinca (palm-sugar syrup) or savory with oncom and sambal.
How to Make Surabi (Traditional & Healthy Version)
Surabi, also known as Serabi, is a beloved traditional Indonesian pancake hailing from Jawa Barat (West Java). This delightful breakfast treat is made from a simple batter of rice flour and coconut milk, cooked over a clay pan to create a light, fluffy texture with a subtle crisp edge. Surabi is enjoyed across Indonesia, often as a morning comfort food or sweet snack shared with family and friends. Its aroma, slightly sweet and nutty due to the coconut milk, instantly evokes the warmth of Indonesian kitchens. Surabi is deeply rooted in Sundanese culture and is often served with various toppings, from grated coconut and palm sugar syrup (kinca) to savory options. Its versatility and simplicity make it an enduring favorite, perfect for those seeking an authentic Indonesian breakfast that is both nourishing and satisfying. The healthy version of Surabi featured here uses minimal oil and natural sweeteners, offering a balanced choice for those mindful of calories without sacrificing the authentic taste. This recipe keeps the essence of Surabi, making it accessible and appealing to an international audience looking for wholesome, vegetarian Indonesian cuisine.
Ingredients(for 1 medium Surabi (about 80g))
- 1 cup Rice flour (tepung beras) (finely milled)
- 3/4 cup Coconut milk (fresh or boxed)
- 1/2 cup Water (lukewarm)
- 2 tbsp Palm sugar (gula aren) (grated)
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Shredded coconut (fresh or desiccated) - optional
- 1/2 tsp Vanilla extract - optional
- 1 tsp Vegetable oil (for greasing pan)
Instructions
- 1
In a mixing bowl, combine rice flour, baking powder, and salt. Whisk to distribute evenly.
2 minutes
Sift rice flour for smoother batter.
- 2
Gradually add coconut milk and water to the dry ingredients, whisking until you achieve a smooth, lump-free batter.
4 minutes
Use lukewarm water to help blend the batter easily.
- 3
Add grated palm sugar and vanilla extract (if using). Stir until the sugar is dissolved and the batter is well mixed.
3 minutes
Palm sugar adds a natural caramel flavor and sweetness.
- 4
Cover the batter and let it rest for at least 10 minutes to allow the rice flour to absorb the liquids.
10 minutes
Resting the batter improves the pancake's texture.
Why This Dish is Healthy
This Surabi recipe is a healthy choice because it uses whole, minimally processed ingredients without artificial additives. It relies on the natural sweetness of palm sugar and the nutritional benefits of coconut milk, making it suitable for those seeking vegetarian, plant-based options. The use of rice flour makes it gluten-light, and the small portion size helps with portion control and calorie awareness, perfect for a balanced diet.
Surabi is a nutritious Indonesian breakfast that is naturally low in fat and cholesterol-free, especially when using minimal oil. Rice flour provides energy-rich carbohydrates, while coconut milk contributes medium-chain healthy fats and a creamy texture. Palm sugar serves as a natural sweetener, containing trace minerals like potassium and iron. Each serving provides balanced macros—4g protein, 36g carbs, and only 2g fat—making it a wholesome, energizing start to your day.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for maximum aroma and taste.
- 💡Tip 2: Let the batter rest to achieve a softer, spongier texture.
- 💡Tip 3: Cook Surabi on low to medium heat to prevent burning and ensure even cooking.
Storage & Serving
Store leftover Surabi in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan over low heat or briefly in the microwave before serving. Best eaten fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 36.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
