Serabi Labu Kuning aka Yellow Pumpkin Crumpets are slightly sweet and very delicious. They’re sort of like a crumpet but without the chewy texture. These are perfect topped with caramel sauce for dessert.
It’s #PumpinWeek! Can y’all believe it’s almost fall and almost time for all the blogger holiday events? I cannot believe it myself. It seems like yesterday it was Spring Sweets Week You know what I mean?
It doesn’t help that 2 weeks ago it was #FallFlavors. Don’t get me wrong. I love these evets. But my mojo just ain’t up to it lately. However, for this event I was sort of on top of things. Granted I finished everything this weekend-ish, but still.
For this event, and most of them from now on, I’m trying to find different and unique recipes to make. I don’t want to make muffins, breads, etc. Yes, I did make waffles, but I have never made overnight waffles before. I am definitely making them again because they’re the bomb! But that’s later in this week.
Last year I made some Latin American recipes. This year, I went the Asia route. Because, well, I play this game on my phone. And there’s a BUNCH of people on this particular server for this game that are from Indonesia. So, I went to Indonesia for a couple of my pumpkin week recipes this week.
This Serabi Labu Kuning (yellow pumpkin pancakes) is the first of two Indonesia inspired recipes. In fact, I have a few other recipes I’ve been asked to make for my blog so there may be more to come. Ketoprak being one of them. It sounds delicious. I can’t wait to make it.
What is serabi?
It’s a pancake. Basically. It’s made with flour (usually rice flour, but I didn’t have that), coconut milk or emulsified coconut, and yeast. They look like crumpets but have a pancake texture. They’re light and fluffy like a pancake but have the holes to hold delicious sauces like crumpets.
Serabi is native to Indonesia. West Java I think. Serabi are typically sweet, but some are savory in nature. Toppings like bananas, cheese, chocolate, jackfruit, and even meat top these little pancakes. Sometimes
There is a special pan they’re made out of sometimes. Sort of like the ebelskiver pan, but larger and more shallow. Typically, they’re served with a caramel type sauce from palm sugar and sometimes tamarind, I think? Don’t quote me on that one though.
What does serabi taste like?
Mine were fluffy like a pancake. They are slightly sweet from the honey used to proof the yeast. And, of course, the caramel topping I drizzled them with. Traditional recipes call for a homemade sauce, but I was not that adventurous with this recipe.
I failed the first attempt. I put too much yeast in there. Sometimes I misread my own recipes. Which was the case with the first attempt. They were super fluffy and very much like pancakes. Light, airy, and slightly dough-y in consistency. The second batch is slightly more chewy but still light and delicious.
Labu means pumpkin in Indonesia. You can’t tell it from the color, but there’s fresh pumpkin there. My pumpkins had a very rich yellow color after roasting them. Not like the deep orange from the canned pumpkin you purchase in the stores.
I remember last year it was difficult to find canned pumpkin. So I stockpiled a few cans when my store had some in stock in preparation for this year. However, this year the pie pumpkins were in the store unliked last year. I prefer the fresh pumpkin flavor to the canned in recipes like this one. For muffins and breads, I’ll reach for a can any day.
Serabi Labu Kuning are pretty easy to make.
Most of the process is hands off. You proof the yeast, add the flour, then let it proof 2 hours. Then you prep the pan and let them cook on medium-low heat for at least 15 minutes. Then cover and cook for 5 more minutes to make sure they’re cooking through.
I have ring molds but they’re not necessary. You could use large mouth mason jar lids. Or just free hand them in the non-stick pan like you would with regular pancakes. Of course, I used the 2-burner griddle pan. It worked perfectly. I have a LARGE lid that covers most of the griddle pan. I poured the batter, worked ono the computer, covered them, worked on the computer. You get the picture. They’re hands off, but you won’t be able to keep your hands off them.
- 15 ounces coconut milk
- 1 tablespoon honey
- 1 teaspoons instant yeast
- 2/3 cup mashed pumpkin
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- Heat the coconut milk in a microwave safe dish until warm to the touch; about 115 to 120F.
- Stir in the yeast and let sit 5 minutes or until frothy.
- Stir in the pumpkin then add the egg.
- Combine the flour with the salt in a large mixing bowl.
- Make a well in the center and add the coconut milk mixture. Stir until combined.
- Let the batter rest 2 hours
- Preheat a non-stick pan on medium-low heat (I used a two-burner griddle pan).
- Stir in the baking powder.
- Using muffin rings, pour about 2 tablespoons of batter into each of the 4 molds spreading to fill the mold.
- Cook until the tops look dry, about 10 to 15 minutes.
- Cover and cook an additional 3 to 5 minutes or until cooked through.
- Serve with caramel or chocolate sauce.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 213Total Fat 12gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 240mgCarbohydrates 23gFiber 1gSugar 3gProtein 5g
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Pumpkin Chai Latte from Our Good Life
Breakfast and Breads
- Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
- Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
- Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures
Mains, Salads, and Sides
- Pumpkin and Beet Salad from Palatable Pastime
- Pumpkin Beef Stew from Cheese Curd In Paradise
- Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie
- Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
- Pumpkin Boston Cream Pie from The Redhead Baker
- Pumpkin Creme Brulee from Cindy’s Recipes and Writings
- Pumpkin Toffee Crunch Cake from Eat Move Make
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.