The Indonesian pancake commonly made from rice flour and coconut milk is serabi.
Serabi is a traditional pancake-like snack associated especially with Java and Bali. Its basic batter uses rice flour and coconut milk or coconut cream, and it is often cooked in a small earthenware pan over charcoal. Traditional versions may include shredded coconut and pandan juice, which adds fragrance and sometimes a green color.
Sweet serabi is commonly served with kinca, a thick syrup made from coconut sugar, sometimes combined with coconut milk. Toppings vary widely by region and may include grated coconut, peanuts, banana, jackfruit, chocolate, or black glutinous rice. Savoury versions can carry oncom, chicken, corned beef, cheese, or other modern toppings.
Bandung and Solo are especially known for distinctive styles. Bandung serabi is generally firmer and supports many toppings, while Solo-style serabi is more delicate, with a thin crust and a rich coconut-milk center. Serabi should not be confused with pempek, bakso, or rendang, which are unrelated Indonesian dishes.