Serabi Kerun Ayu: A Timeless Culinary Heritage from Ponorogo

Serabi is one of Indonesia’s traditional culinary delights with a long and rich history. Its existence can be traced back to the Mataram Islamic Kingdom in the 18th century. Serabi is also documented in Serat Centhini, a Javanese encyclopedia written in 1814. The name serabi itself comes from Sanskrit, meaning "fragrant" or "aromatic."

This traditional snack comes in many regional variations, including Serabi Solo, Serabi Bandung, and Serabi Jakarta.

In Ponorogo, one of the most famous variations is Serabi Kerun Ayu. The name originates from its location near the Kerun Ayu intersection, about 3 kilometers west of Ponorogo city.

Despite existing for decades, this simple delicacy remains popular. Starting as early as 2:30 AM, the seller of Serabi Kerun Ayu can use up to 30-40 liters of batter daily.

Compared to other types of serabi, Serabi Kerun Ayu has a simpler recipe and ingredients. Even after five generations, the recipe and cooking method remain unchanged. The batter consists of rice flour, coconut milk, and salt, cooked using a kereweng—a traditional clay pan. To this day, the cooking process still relies on a wood-fired stove.

This highly traditional method of preparation gives Serabi Kerun Ayu its signature savory taste. It is typically enjoyed with grated coconut as a topping, enhancing its delicious flavor. If you ever visit Ponorogo, this local delicacy is a must-try culinary experience!