Serabi (crêpes de riz à la noix de coco)

In a small saucepan, melt the palm sugar with the water and 1 pandan leaf over low heat, stirring until dissolved. Simmer 5 minutes, then strain out any grit and the pandan leaf. Stir in the thick coconut milk and a pinch of salt, and simmer gently for 5 more minutes until lightly thickened, like a loose syrup. Set aside warm.

• 150 g palm sugar
• 200 ml water
• 1 pandan leaf
• 150 ml thick coconut milk
• 1 pinch salt

✅ C'est prêt quand : the syrup is smooth, glossy, and coats the back of a spoon

In another pan, warm the thin coconut milk with 1 pandan leaf and the sugar over low heat just until the sugar dissolves, do not let it boil. Remove the pandan leaf and let the milk cool to lukewarm, about 35–40°C (95–104°F); if it is too hot it will kill the yeast in the next step.

• 500 ml thin coconut milk
• 1 pandan leaf
• 2 tbsp sugar

✅ C'est prêt quand : the milk is lukewarm, like warm bathwater, not hot to the touch