Surabi Bandung

Surabi Bandung

Surabi (in Sundanese), or Kue Serabi in Indonesian, is one of the many traditional Indonesian culinary treasures that are timeless.

It is said that Surabi has existed in the Sundanese since 1923. Surabi comes from the word "sura" which means "big". Surabi is a traditional Sundanese food that is easily found in Bandung. Some say that surabi is similar to the Dutch pancakes. However, this is different.

For pancakes, the ingredients are flour and eggs which are poured into the pan. While the surabi the ingredients is made of rice flour and coconut milk which is burned on a stove made of clay. As for the texture itself, Bandung surabi is thicker and chewier than the Solo serabi in Central Java. Because Serabi Solo tends to be thin and crunchy. Although the process is both burned in a clay furnace.

 Surabi Bandung itself which originally only had 2 flavors. The salty taste is sprinkled with oncom (which will be discussed specifically about oncom in the next blog) and the sweet taste is given with kinca, namely melted palm sugar.

Generally, surabi are served as a breakfast menu. However, with the increasing number of surabi sellers in the Bandung area now, you can find stalls selling surabi from morning to night.

In ancient times, surabi was only enjoyed by ordinary people because it was only sold in traditional markets. But as time goes by, Surabi is getting more and more crowded on the roadside or in cafes. In fact, Surabi at the café provides a variety of flavors and toppings that are very diverse. The salty taste is not only oncom, but starts from the taste of eggs, sausage, chicken, minced meat, smoked beef, cheese, and others. Likewise, the sweet flavors are very diverse, ranging from chocolate, strawberry, blueberry, tiramisu, peanut butter, red velvet, and many others.

The hallmark of Surabi itself is that it is made with a clay stove. So this furnace can only be heated by burning, when the furnace is burned on the stove. The heat is not optimal and makes the surabi dough less tasty, unlike being burned on firewood.

Even though times are modern, the way of cooking surabi has never changed. Surabi is still cooked using a furnace and a container made of clay. Surabi sellers in Bandung also still use coals from burned wood for cooking.

Now Surabi is still sustainable from time to time. It has even been transformed into food that is no less delicious than foreign food.

Surabi Bandung has a basic recipe that is maintained from time to time. Among the basic ingredients for making Surabi Bandung are as follows:

• Rice flour

• A little flour mixture

• Coconut cream

• Coconut

• Spice

• Enough water

Surabi is a food that cannot stand if one day passes. This is due to the coconut milk content. Therefore, the presentation must be in the daily requirement.

When finished making the dough, then pour the dough in a preheated stove. How to cook Surabi does not have to be turned around, just control it.