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1
Combine the rice flour, coconut milk, and salt into a smooth, pourable batter, free of lumps. The batter should coat the back of a spoon lightly and flow without resistance.
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2
Set the clay kendi pot over charcoal and allow it to reach an even, moderate heat. The pot is ready when a drop of batter dropped onto the surface sets at its edges within a few seconds without burning at its centre — this is where the dish lives or dies: too cool and the base will not crisp; too hot and the custardy top will never form.
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3
Ladle enough batter into the kendi to form a small, thick round. Leave undisturbed. The serabi is done when the bottom is golden and crisp and the top has set to a soft, slightly custardy surface with no raw batter pooling at the centre.
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4
Lift the serabi from the pot. The underside should release cleanly with a faint crust audible as it is turned; the top remains pale, soft, and yielding to the finger.