Sarabi – light and airy coconut pancakes

Ingredients for 6 servings:

• 300 g wheat flour type 405
• 20 g dry yeast
• 10 g raising agent (Bakerine Plus – amylase-containing baking ferment)
• 2 eggs
• 310 g coconut milk, creamy
• 4 tbsp coconut palm sugar
• 4 tbsp sugar
• 1 tsp vanilla extract
• 2 pinches of salt
• 380 g coconut milk, creamy
• 120 g coconut milk powder
• 80 g coconut palm sugar (gula kelapa)
• 2 pinches of salt
• 2 pinches of cardamom powder
• 1 pandan leaf (in the Asian shop in the freezer)
• 4 tbsp lemon juice
• 20 tsp canola oil, alternatively a neutral tasting oil, NOT olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

With delicious coconut sauce, recipe from Bali, Indonesia

For the sarabi dough, put all the ingredients, from eggs to salt, into a blender and blend until the palm sugar is dissolved. Then, combine the flour, dry yeast, and baking soda. Using a food processor (with a whisk attachment), add the coconut milk mixture from the blender. Stir until a homogeneous, sticky mass forms. If this isn’t the case after a few hours, please leave the kitchen and enjoy the rest of the day otherwise… Okay! You’re still here. Cover the bowl of sticky sarabi mixture with a clean tea towel and let the yeast do its work in a warm place for an hour. Do not stir or mix the dough, which has doubled in size, under any circumstances. In the meantime, you can prepare the coconut sauce. Thoroughly pierce (I almost wrote “stab”) the pandan leaf with a fork. Because the leaf is very long, tie a loose knot in it so that it fits easily into a 1-liter saucepan. Add all the ingredients for the sauce, except for the lime juice and pandan leaf, to the pan. Whisk until smooth. Now add the pandan leaf and heat the contents to a boil over medium heat. Reduce the heat and simmer until all the palm sugar has dissolved, stirring constantly to prevent the sugar from settling and burning. Remove from the heat and let cool. Remove the pandan leaf. Now add the lime juice and mix. In Indonesia, sarabi are baked in a shallow clay wok over an open fire over medium heat until golden brown. An 18-20 cm Teflon pan and an electric stove are less romantic, but the sarabi baked there are still delicious. Heat a small pan, add a teaspoon of oil, and when the oil is hot, use a large spatula to add a portion of the sarabi mixture. It will be a bit difficult to spread the tough batter evenly. Cook with the lid on at a maximum of medium heat for 2-3 minutes. Then carefully turn it over with a flat spatula and cook the other side in 2 minutes with the lid on. 1 teaspoon of oil improves the result. Remove the sarabi and keep it warm. When all the sarabi mixture has been used up, pour some of the coconut sauce onto a plate and place one or two sarabi on top. Garnish the sarabi with a lemon leaf and a white flower. Enjoy! Note: The sarabi are relatively thick pancakes, around 3-4 cm thick, at least while they are still hot or just warm. However, they lose their shape somewhat as they cool, so it is not worth baking them in advance.