Serabai

If you are dropping your child/children at the dropping zone in school, where exactly will you drop them? Will it be at the entrance? At the far side? At anyway you pleases? Well for me, I'll drop my child, the furthest empty space which will not block other people's way. This morning, we were slightly early than usual to school. So I managed to meet up with the traffic jam at the dropping zone. And oh, if anyone is wondering, YEAH, I SLEPT EARLY YESTERDAY NIGHT, AROUND 11 PM AND WOKE UP AT GOOD TIME, THANK YOU. Hahaha...

Back to the story, when it was my turn to turn into the dropping zone, these two cars infront of me, just stopped at the entrance, one on the right and the other on the left next to an already parked car which left me nowhere to go but to wait till they move. And the children took time to get out of the car! How inconsiderable can they be. Can't they see the long line of traffic waiting to get through! Not enough with that, on the way back, I had to follow one of the car, and she/he was driving leisurely on a fast lane! GRRRRRRRRRRRR.... don't make me angry, you wouldn't like me when I'm angry!!! Oh pleaseeee!!!! I hope I won't be that troublesome when on the road...... Hahaha..sorry all, I'm just letting out some steam here....

Now let's move on to something not stressful. Recipes! Mmm... but at times, they too tend to be stressful... hahaha... Anyway, this one wasn't. I was chatting with the ever famous chef at Sedenak, Mat Gebu a few days ago and he had asked me if I know about Serabai, a tradisional sweet. I was actually thinking of making serabai a few days before when I came across this recipe at MyResipi. I was remembering my late nanny at the same time. She was very good at making serabai and makes wonderful tastiest serabai. Too bad, I didn't get the recipe from her. But then again, the resipi that Delila posted at MyResipi is just nice. So allow me to share it with others. Thank you to MyResipi and Delila for the wonderful recipe. As usual, I did a few changes, to suit whatever's available at home.

SERABAI(for 4)

Ingredients :

500 g rice flour (Cap teratai, I think!!! Huhu...so sorry)
300 g cooked rice (to be blended with a bit of water)
1 litre coconut milk (lukewarm)
1 1/2 teaspoons instant dried yeast
salt to taste

Method :

1. Mix well, all the ingredients.
2. Set aside to ferment for at least 2 hours. The thickness is similar to Kuih Cara's bater)
3. Heat the serabai mould, I used a small non stick pan since I don't have the special mould and grease with a bit of oil.
4. Pour the bater 3/4 full into the serabai mould. Cook on small fire.

SYRUP
Ingredients :

1 cup brown sugar (I used gula timbang)
2 cups coconut milk
2 bananas - cubed
Salt to taste
2 screwpine leaves - knotted

Method :

1. Mix all the ingredients in a pot.
2. Cook till the syrup thickens.
3. Ready to serve.

I quote....

Salam Ma..

Hallmark! tenkiu lar bg resepi ni, dah lama cari, dulu ada satu org melaka ajar, tp mcm susah sgt, lebih susah bila dia kata kena goreng kat koli kecik yg bontot dia labuh, betul ker sampai camtu sekali, jaman skrg mana nak cari koli pesen camtu? pakat tak buat lah samapi bila2..mama guna koli apa tu? luv QJ.

To answer Queenjah's question, this is the pan that I had used to prepare this Serabai. It's non stick and easy to remove the serabai once it's ready.

The size : Base of the pan is 4 inches.