serabi

{{Infobox food

| name = Serabi

| image = Serabi jawa kuno gula jawa kerinh.jpg

| image_size = 250px

| caption = Simple Javanese sweet serabi flavoured with sweet gula jawa

| alternate_name = {{lang|pey|soerabi}} {{in lang|pey}}; {{lang|nl|Javaans pannenkoek}} {{in lang|nl-SR}}

| country = Indonesia

| region = Bali–Java

| national_cuisine = Indonesia

| creator =

| course =

| type = Pancake

| served =

| main_ingredient = Rice flour, coconut milk or shredded coconut

| variations =

| calories =

| other =

| similar_dish = mont lin maya, {{lang|en|pancake}}, {{lang|nl|pannenkoek}}, {{lang|ja|takoyaki}}, {{lang|th|khanom krok}}

}}

{{lang|jv|Serabi}},{{efn|in Javanese}} {{lang|su|surabi}},{{efn|in Sundanese}} or {{lang|ban|srabi}}{{efn|in Balinese}} is a traditional Bali–Java snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional {{lang|jv|serabi}} tastes sweet, as these pancake-like desserts are usually eaten with {{lang|su|kinca}}, a golden-brown coconut sugar syrup in the Sundanese culinary tradition.

However, another savoury version also existed that used fermented {{lang|su|oncom}} toppings. Different provinces in Indonesia have their own {{lang|jv|serabi}} recipes corresponding to local tastes.Sri Owen, [https://books.google.com/books?id=r4yC_uDLnTQC&pg=PA200&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesian Regional Food and Cookery] Page 200Justine Vaisutis, Lonely Planet Publications (Firm) [https://books.google.com/books?id=k9Gp4dIv9DsC&pg=PA82&dq=Serabi+indonesian&num=50&ei=y8ACStOQKp_AzASb1cnWDw Indonesia] Page 82

History

File:Srabi Solo.jpg) coconut milk.]]

The history of {{lang|jv|serabi}} is unknown, but these traditional snacks are commonly served as an offering in Javanese folk religion rituals as a symbol of gratitude towards God or the local deities of Java. This cultural tradition, still in practice, is called {{lang|mad|Serabhien}} among the Pandalungan village community (the Madurese of Javanese descent) in Bondowoso (eastern Java), called {{lang|jv|Serabi Kocor}} among the Javanese community in Yogyakarta (southern Java),{{cite web |url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=6671 |title=Srabi Kocor |language=id |date=2016 |website=Intangible Cultural Heritage of Indonesia |publisher=Ministry of Education and Culture of the Republic of Indonesia – National Directorate of Heritage and Cultural Diplomacy |quote=}}{{cite web |url=https://budaya.jogjaprov.go.id/artikel/detail/156-upacara-srabi-kocor-bandung-playen |title=Upacara Srabi Kocor |language=id |trans-title= The Srabi Kocor Ceremonial Tradition |date=2012 |website=budaya.jogjaprov.go.id |publisher=Official Cultural Service of the Special Region of Yogyakarta |quote=}} and called the {{lang|jv|Serabi Likuran}} among the Javanese community in Pemalang (central Java).{{cite web |url=https://pemalangkab.go.id/2021/05/serabi-likuran-tradisi-unik-desa-penggarit-sambut-lailatul-qadar |title=Serabi Likuran Tradisi Unik Desa Penggarit Sambut Lailatul Qadar |language=id |trans-title=Serabi Likur, A Unique Tradition of the Penggarit Village to Celebrate the Lailatul Qadar (10 Holy Days of Pre-Idul Fitr) |date=2021 |website= pemalangkab.go.id |publisher= Official Pemalang Regencial Website |quote=}}

File:Serabi-01.jpg

Originating in Java,{{cite book|last1=Boga|first1=Yasa|last2=Hadibroto|first2=Cherry|last3=Kartohadiprodjo|first3=Nies|last4=Tobing|first4=Hayatinufus|last5=Adimidjaja|first5=Linda|title=Kue-kue Indonesia|date=2008|publisher=Gramedia Pustaka Utama|location=Jakarta|isbn=978-9792238600|page=53|edition=1}} the popularity of {{lang|jv|serabi}} has spread to neighbouring islands, especially Bali, ({{lang|ban|srabi}}) in Balinese. This spread was due to Javanese migration, notably during the Majapahit era (14th–16th century) when western coastal Balinese adopted the food as an 'offering snack for the gods' in their local Balinese Hindu rituals. During the 17th century, when the Dutch colonized Java (and other Indonesian regions in general), {{lang|jv|serabi}} and also {{lang|jv|dadar gulung}} (rolled coconut pancake) became colloquially known as the {{lang|nl|Javaans pannenkoek}} ({{lit}} 'Javanese pancake' in Dutch) due to its shape, which resembles the {{lang|nl|pannenkoek}} (Dutch pancake). However, the Suriname Javanese community in South America still uses the term Javaans pannenkoek to refer to {{lang|jv|serabi}}, {{lang|jv|dadar gulung}}, and similar traditional Javanese pancake-like snacks.{{Cn|date=February 2025}}

Variants

File:Proses pembuatan serabi kuno.jpg

The most basic traditional serabi only employs batter made from rice flour, coconut milk, and coconut sugar, cooked on a small earthenware frying pan on charcoal fire. Sometimes pandan leaf juice is added to this batter mixture to add aroma and a greenish color. During the cooking process, toppings are sometimes added to the batter.

Today, a large variants of serabi toppings are used, from a simple sprinkle of sugar, grated coconut flesh, coarsely ground peanuts, to slices of banana or jackfruit, chocolate sprinkles, black glutinous rice, and oncom. Newer recipes use grated cheddar cheese, corned beef, shredded chicken, slices of fresh strawberry or sausage, or even strawberry ice cream. The sauce (or more precisely syrup) to accompany serabi also varies, from the traditional sweet kinca (golden coconut sugar syrup) sometimes with coconut milk, to modern recipes using chocolate, strawberry, or durian syrup, or even mayonnaise or cream cheese for a savoury Western twist.

File:Srabi Notosuman ditumpuk.jpg

Both the cities of Bandung and Solo are famous for their versions of serabi. Bandung surabi is drier and firmer with a pancake-like consistency, well known for a rich variety of toppings and recently developed fusion recipes. The serabi from Solo, however, is more traditional and only half-cooked, resulting in a thin, crispy crust but a watery center with a rich coconut milk taste. A famous serabi variant from Solo is called serabi notosuman.{{Cn|date=February 2025}}

In Ambarawa, serabi is served with a sweet coconut milk soup and is known as serabi ngampin.{{cite web |title=Kisah Sepiring Serabi Ngampin, Makanan Khas dari Ambarawa |url=https://kumparan.com/kumparanfood/kisah-sepiring-serabi-ngampin-makanan-khas-dari-ambarawa-1551690504527700006/1 |website=kumparan.com |access-date=29 September 2022 |language=Indonesian}}

In Semarang, a dish called bubur serabi involves a bubur sumsum (Javanese pudding) with some small serabi doused with coconut milk and liquid brown sugar. It is served in a bowl made from banana leaves.{{cite web |last1=Adelia |first1=Like |title=Nikmatnya Serabi dan Bubur Sumsum Kala Hujan di Kota Semarang |url=https://jateng.tribunnews.com/2017/11/19/heem-nikmatnya-serabi-dan-bubur-sumsum-kala-hujan-di-kota-semarang |website=tribunnews.com |access-date=29 September 2022 |language=Indonesian}}