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4 Serves
70 Mins
3 g
34 g
18 g
In a large mixing bowl, combine the rice flour, sugar, and baking powder.
Ingredients, vitamins, and health benefits
Rice Flour
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
99 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
99 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Gradually whisk in the coconut milk and water until the batter is smooth and free of lumps.
Let the batter rest for 30 minutes to allow the rice flour to hydrate properly.
Heat the Serabi pan over medium heat and lightly grease each indentation with a small amount of oil.
Pour a small ladle of batter into each mold and cook until bubbles form on the surface and the edges turn golden brown.
Remove the pancakes from the pan using a spatula and serve warm.
Baking Powder
Water
Coconut Milk
Oil
Vitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
99 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g48
g14
g
Mexican
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g