In a mixing bowl, whisk together the rice flour, all-purpose flour, sugar, instant yeast, and salt.

Slowly whisk in the coconut milk and water until you have a smooth, lump-free batter about the thickness of heavy cream. Tuck in the knotted pandan leaves if using.

Cover the bowl and let the batter rest at room temperature for 30 minutes, until small bubbles appear on the surface.

Meanwhile, combine the palm sugar, 150 ml water, and the extra pandan leaf in a 1-quart / 1 L saucepan. Simmer over medium heat, stirring occasionally, for 5 minutes until the sugar fully dissolves.

Strain the syrup through a fine-mesh strainer into a clean saucepan to remove any grit. Stir in the coconut milk and salt, then simmer for 5 to 6 minutes more, until slightly thickened and it coats the back of a spoon. Keep warm over low heat.

Heat a 30 cm / 12-inch nonstick skillet over medium-low heat. Give it a light wipe with oil for the first batch only.

Ladle about 3 tablespoons of batter into the skillet for each pancake, spacing 3 rounds apart so the edges don't touch.

Cover the skillet and cook for 3 to 4 minutes without flipping, until the tops are covered in tiny holes, the edges look lacy and golden, and the centers spring back when touched.

Transfer the cooked serabi to a plate and repeat with the remaining batter, about 5 more batches, lowering the heat if the bottoms brown before the centers set.

Stack 3 warm pancakes per plate and spoon the warm kinca syrup generously over the top. Serve right away.