CHOCOLATE DOUGH :
a) Blend brown sugar, fermented cassava and coconut water then strain.
b) Pour "tape" water little by little on rice flour, while stirred.
c) Add the coconut milk, stir until blended. Cover the dough using a clean cloth, then set aside.
GREEN DOUGH :
a) Mix the rice flour, wheat flour, baking powder, yeast, sugar and salt. Mix well and set aside.
b) Cook the coconut milk until boiling, then add pandan suji water. Stir well, leave until slightly warm --- almost close to room temperature.
c) Pour the flour with coconut milk little by little, stir and make sure there are no lumps of dough.
d) Finally, add the egg and melted butter. Mix well, leave for 1-2 hours until the dough bubbles appear.
Prepare a non-stick frying pan or serabi mold, rubbing the surface with oil. After it's really hot, pour 1 ladle green dough on top, add 2-3 tbsp of brown dough in the middle.
Cook over low heat until all parts of the dough looks finished and cooked through. Remove and set aside. Repeat steps 8 and 9 until all the batter is used.
ALE-ALE is good to eat while warm.