Crispy Serabi with Sweet Chili Drizzle
Golden, lacy Indonesian pancakes made from rice flour and coconut milk, pan-fried until edges crisp and centers stay tender. Drizzle with sweet chili sauce and palm sugar for the perfect weeknight indulgence.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 4g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Whisk rice flour, coconut milk, palm sugar, salt, and 2 tbsp water until smooth and pourable.
Step 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Pour batter into small circles (3–4 inches), then scatter shallots over the top.
Step 4
Cook until edges look lacy and golden, about 3 minutes, then flip and cook another 2 minutes.
Step 5
Slide onto a plate and drizzle with sweet chili sauce and a squeeze of lime juice.
Step 6
Serve warm, with extra chili sauce on the side.
Tools you’ll need
- large skillet (12-inch)
- whisk
- measuring cups and spoons
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
