Ingredients for Serabi: - 200 grams of rice flour - 50 grams of wheat flour - 400 ml of thick coconut milk - 100 ml of coconut water - 1 teaspoon of instant yeast - 2 tablespoons of granulated sugar - A pinch of salt - Sufficient amount of cooking oil (for greasing the mold)

Ingredients for Kinca Sauce:200 grams of palm sugar, finely grated500 ml of coconut milk2 pandan leaves, tiedA pinch of salt1 teaspoon of cornstarch, dissolved in a little water (optional, to thicken)

Let the dough rest for approximately 30 minutes until it expands. Heat the serabi mold or small non-stick pan, grease it lightly. Pour one tablespoon of dough into the mold, cook over low heat until the edges of the serabi turn brown and the center becomes porous. Remove and set aside.

How to Make Kuah Kinca (Kinca Sauce): Boil coconut milk together with palm sugar, pandan leaves, and salt while stirring continuously to prevent the coconut milk from curdling. Cook until the palm sugar dissolves and the sauce boils. If you want a thicker sauce, add a cornstarch solution and stir until the sauce thickens. Remove from heat and strain the kinca sauce to remove any remaining pandan leaves and impurities from the palm sugar.

Ingredients:250 grams of rice flour25 grams of wheat flour60 grams of granulated sugar1/2 teaspoon of instant yeast1 egg600 ml of coconut milk1/2 teaspoon of salt1 teaspoon of pandan paste500 ml of coconut milk350 grams of brown sugar2 tablespoons of granulated sugar1/2 teaspoon of salt2 pandan leavesSliced jackfruit (optional)

Making Kinca Sauce: In a pot, mix coconut milk, brown sugar, granulated sugar, salt, and pandan leaves. Cook over medium heat while stirring until the sugar dissolves and the sauce thickens slightly. Pour warm kinca sauce over serabi and enjoy. Source: Diadona.id