cirebon cullinary 
Serabi is a traditional snack from Cirebon with a distinctive and unique taste. As a country rich in local culinary delights, Indonesia does not only have one type of traditional snack. One snack that many people like is serabi. This snack is similar to pancakes but the processing method is different.
This traditional snack has its own history which is published in various versions.
where does serabi come from?
Serabi or surabi itself comes from Sundanese which means ‘big”. Some say the origin of this traditional snack comes from the Mataram kingdom, there are also those who say the origin of this food comes from India and the Netherlands. This dish is shaped like a pancake but small and thick, can be eaten directly or served with sauce made from palm sugar juice.
The basic ingredients for making are rice flour, coconut milk and salt. However, in its development, more and more pancakes are given toppings such as chocolate, chicken, meat, etc. The way to cook this dish is slightly different and is still very traditional, namely using charcoal and clay containers. The dough is immediately cooked over charcoal for several minutes and visitors can see the cooking process directly.
The selling price of these traditional snacks ranges from 3,000-14,000. The variant that many people like the most is the original one because it tastes delicious and is suitable for breakfast with various kinds of fried foods such as tempeh, tofu and bakwan. There are many types in Indonesia, found in several cities such as Cirebon, Solo, Bandung, Sumatra, and others.
The following is a recipe for making pancakes
Ingredients
± 1 hour
30 pieces (depending on thickness/thin)
250 grams Rice Flour
1/2 grated coconut
750 ml Coconut Milk (135 ml Instant Coconut Milk + Water)
1 1/2 tsp Salt
Margarine to taste
To taste granulated sugar
how to make
Prepare ingredients such as rice flour, grated coconut, and coconut milk melted with water.
Combine rice flour and grated coconut, add salt, and stir until combined
Add the liquid coconut milk little by little until the consistency of the mixture is runny.
Grease a baking sheet with margarine, then wait until it is hot. After that, fill the pan with 3/4 of the dough. Wait until the top is dry. Cook over low heat.
Typical Cirebon Serabi (without yeast) cooking steps
Remove the cooked serabi, then serve with granulated sugar.
