Serabai

Finally my desire for Serabai is fulfilled after 11 years of postponing... yes I said it correctly, it is 11 years! 11 years ago when I bought Amy Beh's cooking book I was so excited about it that I asked my sister to courier the mould from KL right away. For whatever reasons I never get it done eventhough it had been in mind most of the time. One of the reasons was the difficulty to get the ingredient (coconut juice) available to match my busy schedule (haha... sounds like a prime minister's wife). It is a lot easier to get things done when ingredients can be stored and just waiting when the time is free.

Many thanks to Mamafami to bring my desire to reality. The ingredients from Mamafami's blog are simple but require some time for fermentation and hence can only do it in the weekend when I'm not working. So it is time for Miss Virgin of Serabai Mould to slave itself to its master....hehehe.

Here is the recipe taken from Mamafami's house but I've halved the recipe & rewritten it to suit my reference. She took the recipe from MyR-Deeja. So thanks to both of you.

(Makes>30 pieces)
INGREDIENTS:
250 g Rice Flour
150 g Cooked Rice ( blend with a bit of water)
500ml Coconut Milk (lukewarm)
3/4 tsp Instant Yeast
Salt

METHOD:

1. Mix all the ingredients well.

The thickness is similar to Kuih Cara's batter. 
Keep in a covered container & ferment for at least 2 hours.
See photo below after 2 hours fermentation:

2. Heat the serabai mould or use a small non stick pan & grease with a bit of oil.
Pour the bater 3/4 full into the serabai mould.
HomeKreation Note: I did not stir the batter after the fermentation to ensure it bubbles up.

Cook on small fire until bubbles appear on the surface & burst.

Lift out once the surface dry up / cooked (no need to flip).

SYRUP:

1/2 cup Palm Sugar
1 cups Coconut Milk 

1-2 bananas - cubed
Salt
1 screwpine leaf - knotted

METHOD:

1. Mix all the ingredients in a pot.
Cook till the syrup thickens.
2. Cool & serve on top of the Serabai.