Serabi Telur (Egg Pancakes with Coconut Sauce)

Ingredients:
• 200 grams wheat flour and 1 teaspoon baking powder, sifted together
• 1 egg
• ¼ tablespoon salt
• 300 cc coconut milk from ¼ coconut
• 50 cc suji leaves extract
• oil, for brushing

Coconut Milk Sauce:
• 500 cc coconut milk from 1 coconut
• 200 grams brown sugar, finely sliced
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 pandan leaf

Preparations:
• Put wheat flour in a bowl
• In a separate bowl, beat egg and salt to a froth and add coconut milk and suji leaves extract. Mix well.
• Add to the flour a little at a time, stirring until smooth. Set the batter aside for about 1-2 hours
• Heat the Serabi wok, brush with some oil and pour in 3-4 tablespoons batter. Wait until small pores appear at the Serabi’s surface, then cover. Cook until done. Remove from wok and serve with coconut milk sauce.
• Coconut Milk Sauce: boil all ingredients, stirring constantly so that the coconut milk does not curdle. Leave to cool.

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