milk, to modern recipes using chocolate, strawberry, or durian syrup, or even mayonnaise or cream cheese for a savoury Western twist. Both the cities of Bandung and Solo are famous for their versions of serabi. Bandung surabi is drier and firmer with a pancake-like consistency, well known for a rich variety of toppings and recently developed fusion recipes. The serabi from Solo, however, is more traditional and only half-cooked resulting in a thin, crispy crust but a watery center with rich coconut milk taste. A famous serabi variant from Solo is called serabi notosuman. In Ambarawa, serabi is served with a sweet coconut milk soup and is known as serabi ngampin. In Semarang, a dish called bubur serabi involves a bubur sumsum (Javanese pudding) with some small serabi doused with coconut milk and liquid brown sugar. It is served in a bowl made from banana leaves. See also List of pancakes – types of pancake in all over the world – traditional Javanese snack similar to – the Dutch pancake References Notes External links Indonesian pancakes Vegetarian dishes of Indonesia Foods containing coconut Kue Street food in Indonesia Rice cakes