Sweet Solo Serabi
A few months ago, we embarked on a vacation to Solo. During our stay, a local acquaintance, Attyk Solitri, graciously treated us to srabi Notosuman, a delightful variation of the renowned Solo-style serabi.
Our gratitude goes to her for introducing us to this delectable snack, which we found to be exceptionally more flavorsome than the serabi from Bandung or Surabi that Bunda knew in West Java.
What is Srabi Solo
Serabi resembles a pancake but stands out as it is crafted from rice flour. In locales such as Bandung and Surabaya, this delicacy is enjoyed with a sweet sauce made from coconut milk and brown sugar, or alternatively, a sauce concocted from melted brown sugar known as kinca.
Jakarta boasts its own variation known as "ape cookie," resembling serabi but distinguished by its wide, thin, and crunchy brown edges, with a delectable green hue at its center.
Solo's serabi bears a visual resemblance to Bandung's version, yet it possesses a distinctive crunchy side (albeit not as wide as the ape cookie). The flavor profile sets it apart, with Solo serabi being notably more delectable and sweeter, likely owing to higher sugar and coconut milk content.
Notosuman, a renowned area in Solo, is celebrated for its exceptional serabi. Among the esteemed sellers, Hoo Gek Hok, who initiated operations in 1923, stands out. Solo serabi is characterized by its soft texture and a unique departure from the conventional liquid sweet sauce, a feature Bunda appreciates for its distinctive sweetness.
In Surakarta, the preparation of serabi adheres to tradition, utilizing small clay pans and lids placed over charcoal fires. This results in serabi ready to be served within a brisk three minutes.
Notosuman's Serabi offers two flavors: chocolate and original (unadorned). Due to the absence of preservatives, these delectable treats maintain their freshness for a mere 24 hours at room temperature. To extend their shelf life to three days, refrigeration is essential.
Ingredients and How to Make Serabi Solo
Ingredients for Serabi Solo
- 500 grams of flour (a mixture of rice flour and regular flour in a 1:1 ratio)
- 250 grams of sugar, melted
- 1 coconut, grated to obtain thick coconut water
- 600 cc of water
- Baking soda
- Cooking oil
- Topping options: pandanus leaves (finely chopped), cheese, chocolate sprinkles, or any toppings of your choice
Instructions to Make Serabi Solo
- Gradually mix water into the rice flour until it forms a thick liquid dough.
- Add the melted sugar to the dough and incorporate a small amount of baking soda.
- Allow the dough to rest for 45 minutes.
- Boil the coconut milk with a pinch of salt.
- Prepare a pan on the stove and brush it lightly with cooking oil.
- After 45 minutes, pour a generous spoonful of the dough onto the pan and flatten it. Press the center to create a crunchy brown edge.
- Once it is halfway cooked, pour a generous spoonful of coconut milk over the serabi and then close the pan.
- Cook with pandan leaves over low heat. If you're not using charcoal, adjust the fire temperature and pressure to mimic charcoal fire.
- Once done, garnish the serabi with chocolate sprinkles, sausage, cheese, or mayonnaise if desired.
Ensure that the pan remains dry to prevent stickiness. The pan can be cleaned with oil, while the lid can be washed with water.
If making your own Solo-style serabi seems impractical and time-consuming, we recommend purchasing them. Fortunately, they are reasonably priced, typically ranging from 3,000 to 5,000 IDR each.
- First photo is from Homerie's documentation
- Second photo is from here