Martabak Manis

Name: Martabak Manis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 pieces
Ingredients: 1¾ cups all-purpose flour; 2 tablespoons caster sugar; 2 tablespoons tapioca flour; 2 eggs; 1¼ cup water; 1½ teaspoons vanilla extract; ¼ teaspoon baking powder; 3 tablespoons caster sugar; ¼ teaspoon baking soda; 3 tablespoons water; oil; ½ cup unsalted butter; ⅓ cup sweetened condensed milk; 4 oz milk chocolate; 3½ oz roasted, crushed or chopped peanuts; ¾ cup grated cheddar-type cheese; Stand mixer; pastry brush

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Prep Time
15 mins
Cook Time
15 mins
Resting Time
2 hrs
Total Time
45 mins
Servings
15 pieces
Calories
257 kcal
Course
Dessert, Snacks
Cuisine
Indonesian

Martabak Manis

Violet Hamilton

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Martabak is a popular dish in Indonesia. Martabak manis (sweet), also called terang bulan or kue pinang bangka, is a thick and sweet pancake.

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Ingredients

Servings

1¾ cups all-purpose flour , sifted
2 tablespoons caster sugar
2 tablespoons tapioca flour (cassava flour)
2 eggs , beaten
1¼ cup water
1½ teaspoons vanilla extract
¼ teaspoon baking powder
3 tablespoons caster sugar
¼ teaspoon baking soda
3 tablespoons water
oil (or melted butter), for the pan

For the filling

½ cup unsalted butter , melted
⅓ cup sweetened condensed milk
4 oz milk chocolate , finely grated
3½ oz roasted, crushed or chopped peanuts

Optional

¾ cup grated cheddar-type cheese

Equipment

Stand mixer
pastry brush

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Instructions

In the bowl of a stand mixer, combine the flour, sugar and tapioca flour.
Make a well in the center of the flour, and pour in the eggs, vanilla extract and 1¼ cup (300 ml) water.
Using the whisk, beat until smooth.
Then using the K beater tool, continue mixing for about 8 minutes until the batter is smooth, sticky and slightly gooey.
In a bowl, combine the baking powder, baking soda and 3 tablespoons of water. Add this mixture to the batter, and mix again for 1 minute.
Cover with a cloth and let it rest in a warm place for 2 hours.
Then divide the batter into 3 equal portions.
Heat a heavy-bottomed frying pan, around 8 inches (20 cm) in diameter over medium / high heat. Test the temperature of the pan by sprinkling a drop of water on the surface; if the water evaporates quickly, it means the pan is ready.
Using a pastry brush, brush the bottom of the pan with oil or melted butter.
Carefully pour one portion of the batter into the hot pan, and tilt it so that the mixture covers at least half the height of the edges of the pan.
Cover the pan and cook over medium heat until bubbles appear all over the surface.
When the entire surface of the pancake is covered with bubbles and is half cooked, remove the lid and sprinkle with 1 teaspoon of caster sugar.
Put the lid back on the pan and cook over low heat.
Once the martabak is cooked, transfer to a cutting board.

Fillings

Using a pastry brush, spread melted butter over the entire surface of the martabak, then add condensed milk, and sprinkle with grated milk chocolate, grated cheese and peanuts.
Fold the martabak in half to form a semi-circle, brush with melted butter, then cut into 5 equal pieces.
Repeat with the other two portions of batter, and the remaining 2 tablespoons of caster sugar.