Sourdough serabai

Traditional Kuih Serabai

(a soft, fluffy Malaysian rice pancake often served with kuah durian or sweet coconut sauce) can be adapted using active sourdough starter in place of commercial yeast. 

[1] (https://www.facebook.com/groups/MasakApaHariNiMAHN.my/posts/3804451549878133/), [2] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

Ingredients

For the Kuih Serabai Batter:

• 2 cups rice flour (tepung beras)

• 1/2 cup cooked white rice (blended for softness) (nasi)

• 1/2 cup active sourdough starter (100% hydration)

• 2 cups thin coconut milk (santan cair)

• 1/2 cup lukewarm water

• 1/4 teaspoon salt

• 1–2 tablespoons sugar (optional, to help fermentation and taste)

[1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

For the Sweet Durian Sauce (Kuah Durian / Serawa Durian):

• 1 cup durian flesh

• 1 cup thick coconut milk (santan pekat)

• 1/2 cup water

• 2 pieces Palm sugar (gula melaka or nise)

• 1 leaf Pandan leaf (knotted)

• A pinch of salt [1] (https://www.facebook.com/katalogresepiMY/videos/-kuih-serabai-yang-lembut-gebu-dan-memang-menggamit-selera-jom-tengok-cara-lengk/1557202199182579/), [2] (https://www.facebook.com/groups/MasakApaHariNiMAHN.my/posts/3804451549878133/)

Step-by-Step Instructions

1. Prepare the Sourdough Serabai Batter

• Blend the base: In a blender, combine the rice flour, cooked rice, active sourdough starter, thin coconut milk, lukewarm water, salt, and sugar. [1] (https://www.facebook.com/groups/MasakApaHariNiMAHN.my/posts/3804451549878133/), [2] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

• Blend smooth: Process until completely smooth and free of rice lumps. [1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

• Ferment: Pour the mixture into a large bowl, cover it, and let it ferment at room temperature for 4 to 6 hours (or until you see tiny bubbles and a light, airy rise on the surface, similar to traditional apom or kallappam batters).

2. Cook the Kuih Serabai

• Heat the pan: Heat a traditional clay serabai mould (acuan kuih serabai) or a small flat non-stick skillet over medium-low heat. Lightly brush with a tiny bit of cooking oil. 

[1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

• Pour and cover: Pour about a ladleful of the fermented batter into the mould. Cover with a lid so the steam helps cook the top and create the signature honeycomb (berongga) texture. [1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

• Check for doneness: Cook for about 3–5 minutes until the edges turn golden-crisp and the top sets with bubbles/holes. Do not flip. Remove and repeat with the remaining batter.

[1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

3. Make the Durian Sauce (Kuah Durian)

• Simmer liquids: In a small pot, combine the water, palm sugar, and knotted pandan leaf. Heat until the sugar dissolves completely.

• Add coconut milk and durian: Pour in the thick coconut milk, add the durian flesh and a pinch of salt.

• Stir gently: Cook over low heat, stirring continuously so the coconut milk doesn't curdle, until it gently simmers and thickens slightly. Remove from heat. [1] (https://whattocooktoday.com/pumpkin-shaped-milk-buns.html), [2] (https://www.facebook.com/groups/MasakApaHariNiMAHN.my/posts/3804451549878133/), [3] (https://www.facebook.com/katalogresepiMY/videos/-kuih-serabai-yang-lembut-gebu-dan-memang-menggamit-selera-jom-tengok-cara-lengk/1557202199182579/)

4. Serve

• Serve warm, fluffy sourdough kuih serabai paired with a small bowl of rich, warm kuah durian for dipping. 

[1] (https://www.facebook.com/majalahrasa/posts/kuih-serabai-merupakan-salah-satu-daripada-kuih-tradisional-orang-dulu-dulu-dan-/1146085347554209/)

If you want to adjust the recipe, let me know:

• Is your sourdough starter fed and active right now?

• Would you prefer a sweet palm sugar coconut dip instead of durian?

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