Indonesian Coconut Pancakes (Serabi)

In a large bowl, whisk together the rice flour, all-purpose flour, granulated sugar, instant yeast, and salt until well combined.

Gradually add the coconut milk and water to the dry ingredients, whisking continuously until you have a smooth batter with no lumps.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 30 minutes to 1 hour, or until small bubbles appear on the surface.

Heat a non-stick skillet or a traditional serabi pan over medium-low heat. Lightly grease the pan with a small amount of vegetable oil.

Pour about 1/4 cup of batter into the hot pan for each pancake. Cover the pan and cook for 3-5 minutes, or until the edges are set and the bottom is golden brown.

Remove the cooked serabi from the pan and repeat with the remaining batter, greasing the pan as needed.

Serve the Indonesian Coconut Pancakes warm, optionally with an extra drizzle of coconut milk or a sprinkle of sugar.