Serabi with Palm Sugar Syrup

Step 1

Pour the 1.5 cups rice flour into a medium mixing bowl, then pour in the 1 cup coconut milk and stir with a wooden spoon until the mixture looks like thick oatmeal with no lumps, about 1 minute.

Step 2

Place 0.75 cup palm sugar and 0.5 cup water in a small saucepan over medium heat and stir with a spoon until the sugar dissolves completely and the liquid looks clear, about 3 minutes.

Step 3

Remove the saucepan from heat and let the syrup cool to room temperature while you cook the serabi, about 5 minutes.

Step 4

Heat 3 tablespoons vegetable oil in a 12-inch cast iron skillet over medium heat until the oil shimmers and slides when you tilt the pan, about 90 seconds.

Step 5

Pour about 0.25 cup of the rice-coconut batter into the center of the hot skillet, then use the back of a spoon to gently spread it into a thin round cake about 3 inches across, working outward from the center.

Step 6

Cook the serabi without moving it for about 2 minutes until the underside turns golden brown and the surface looks mostly set but still slightly moist.

Step 7

Use a thin metal spatula to slide under the serabi and flip it over in one quick motion, lifting the pan edge slightly to help it turn.

Step 8

Cook the other side for about 1 minute until it turns light golden brown and looks crispy, then slide the serabi onto a plate.

Step 9

Repeat steps 5 through 8 with the remaining batter, cooking each serabi the same way and stacking them on the plate as you finish.

Step 10

Arrange the warm serabi on a serving plate, drizzle the palm sugar syrup generously over the top of each one, then sprinkle the 0.5 cup shredded coconut across the plate.