Ingredients

250 gr	rice flour
150 gr	grated coconut
600 ml	light coconut milk
500 ml	coconut milk from 1 coconut
200 gr	coconut sugar
1/4 tsp	salt

Instructions

1. Mix together rice flour, grated coconut and salt with your bare hand, while pouring the coconut milk a little at a time, until all blended well. Beat the batter with your palm for about 10 to 15 minutes until the batter feels light and soft.
2. Preheat the clay wok until very hot. Wrap the grounded candle nuts with a sheet of thin cloth, like muslin, and use it to grease the wok.
3. Spoon 3-4 Tbsp of batter into the wok. Cook uncovered until it bubbles up and holes are formed on the surface. Cover the wok, continue cooking until done. Take out the cooked Serabi from wok. Serve with coconut milk sauce.
4. Coconut milk sauce:
Boil together coconut milk, coconut sugar, salt and pandan leaves while stirring it continuosly to prevent separation. When it reaches boiling point, turn off the heat and let it cool. Serve over anything!