Indonesian Recipes (Bali, Java) - Small Cakes with Black Sticky Rice and Coconut Cream Recipe

Ingredients

 For the serabi:

• 1 cup wheat flour

• 1 teaspoon dried yeast

• 1 egg

• 375 ml/12 fl oz (1 1/2 cups) coconut milk

• 1 teaspoon icing (confedioners') sugar

• pinch of salt

 For the hitam manis:

• 1 cup black sticky rice

• 1.25 liters/2 1/4 pints (5 1/2 cups) water

• 1 pandanus leaf

• sugar to taste 

• 500 ml/17 fl oz (2 1/4 cups) coconut cream

• 1 pandanus leaf

• pinch of salt

Makes 8-10 cakes

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Method:

1. Heat the coconut milk and stir the yeast, flour and egg into it. The mixture should have a consistency similar to pancake batter. Leave to stand for 30 minutes.

2. Heat a wok or small saucepan and brush with a little oil. Put a small ladle of dough in the wok or in each hollow of the cast-iron pan (about 1 cm/3/8 in deep), cover and fry for 3-5 minutes until ready.

3. Carefully wash the black sticky rice for the hitam manis. Add the pandanus leaf and sugar to the water and bring to the boil. Then simmer for about 25 minutes over low to medium heat (as if cooking porridge).

4. In a separate pan, heat up the coconut cream with a pinch of salt and another pandanus leaf.

Note: Arrange each warm, freshly made serabi on a plate with two or three tablespoons of sticky rice. Then pour three tablespoons of coconut cream on top.