Serabi teflon sauce kinca
Ingredients:
6 servings @ 2 pancakes
150 gr blue triangular flour
50 gr rice flour
1 egg
1/2 teaspoon of yeast
1 tsp salt
3 tbsp sugar
250 ml of coconut milk (1 pack of kara + water)
to taste pandan pasta
ingredients of kinca: (customize its own salty sweet)
350 ml of coconut milk (1 pack of kara + water)
2 grains of Java sugar
1 tsp salt
1 pandan leaves
1 tsp cornstarch + little water for thickener (may skip)
Step:
Making Pancakes:
Mix all ingredients except coconut milk, while stirring with whisk gradually enter the coconut milk bit by bit
Stirring constantly until smooth dough is not greyed, cover and let stand 30 minutes
While waiting, make a sauce of the kinca:
boil all the ingredients and stir until the sugar dissolves, taste it klo sdh fit enter cornstarch solution (according to taste yes its consistency, klo I like a little dilute). lift and strain.
After 30 minutes, batter the teabon, heat the teflon until very hot, reduce the heat, stir the dough, pour 1 tablespoon of dough vegetables, let it appear many holes then close briefly smpai ripe. repeat until the dough runs out.
Ready served with kinca sauce.
