Bandung Griddle Classic · Coconut Rice Pancake
Surabi
Photo: D.W. Fisher-Freberg / Wikimedia Commons · CC BY-SA 3.0
Bandung's surabi comes savory as well as sweet — the classic savory topping is oncom, a fermented cake made from soybean or peanut residue, while the sweet version is doused in kinca, a palm-sugar syrup.
A rice-flour batter is cooked in small clay or cast-iron pans over charcoal until the edges crisp and blister, then topped with grated coconut, chocolate, cheese, or a sweet coconut-sugar sauce. Bandung's street griddle stalls cook each one to order in individual pans stacked over the coals.
Why it's made this way: Serabi is made across Java, and Bandung's Sundanese surabi developed its own style: cooked in clay pans over a wood or charcoal fire and eaten sweet or savory, unlike the thin, coconut-rich serabi of Solo.
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Part of World of Street Food — 3443 dishes from 118 countries.
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