(), (), or () is a traditional Balinese–Javanese snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional tastes sweet, as these pancake-like desserts are usually eaten with (), a golden-brown coconut sugar syrup in the Sundanese culinary tradition. However, another savoury version also existed that uses fermented toppings. Different provinces in Indonesia have their own recipes corresponding to local tastes. History The history of is unknown, but these traditional snacks are commonly served as an offering in Javanese folk religion rituals as a symbol of gratitude towards God or local deities of Java. This cultural tradition, still in practice, is called among the Pandalungan village community (the Madurese of Javanese descent) in Bondowoso (eastern Java), called among the Javanese community in Yogyakarta (southern Java), and called the among the Javanese community in Pemalang (central Java). Originating in Java, the popularity of has spread to neighbouring islands, especially Bali, ᬲ᭄ᬭᬩᬶ () in Balinese. This spread was due to Javanese migration, notably during the Majapahit era (14th–16th century) when western coastal Balinese adopted the food as an 'offering snack for the gods' in their local Balinese Hindu rituals. During the 17th century, when the Dutch colonized Java (and other Indonesian regions in general), and also (rolled coconut pancake) became colloquially known as the ( 'Javanese pancake' in Dutch) due to its shape, which resembles the (Dutch pancake). However, the Suriname Javanese community in South America still uses the term Javaans pannenkoek to refer to , , and similar traditional Javanese pancake-like snacks. Variants The most basic traditional serabi only employs batter made from rice flour, coconut milk, and coconut sugar, cooked on a small earthenware frying pan on charcoal fire. Sometimes pandan leaf juice is added into this batter mixture to add aroma and a greenish color. During the cooking process, sometimes toppings are added to the batter. Today, a large variants of serabi toppings are used, from a simple sprinkle of sugar, grated coconut flesh, coarsely ground peanuts, to slices of banana or jackfruit, chocolate sprinkles, black glutinous rice, and oncom. Newer recipes use grated cheddar cheese, corned beef, shredded chicken, slices of fresh strawberry or sausage, or even strawberry ice cream. The sauce (or more precisely syrup) to accompany serabi also varies, from the traditional sweet kinca (golden coconut sugar syrup) sometimes with coconut