Serabi (serabi solo)

Instructions

1. Mix the rice flour, wheat flour, baking powder, salt and sugar in a bowl.
2. Gradually add the coconut milk while whisking until you get a smooth, fluid batter with no lumps.
3. Let the batter rest for 15 minutes at room temperature.
4. Heat a non-stick pan or a small serabi mould over medium heat and grease it very lightly.
5. Pour a ladleful of batter and cook until small bubbles appear on the surface and the edges start to pull away, about 3 minutes, without flipping.
6. Prepare the topping by warming the coconut milk with the salt and pandan leaf for 2 minutes.
7. Spoon a little warm topping onto each serabi and serve right away.