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Martabak Manis
5 from 2 votes

Martabak Manis

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

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

Ingredients

  • 1¾ cups all-purpose flour , sifted
  • 2 tablespoons caster sugar
  • 2 tablespoons tapioca flour (cassava flour)
  • 2 egg beaten
  • 1¼ cup water
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon baking powder
  • 3 tablespoons caster sugar
  • ¼ teaspoon baking soda
  • 3 tablespoons water
  • neutral cooking oil or melted butter), for the pan, generic cooking oil
For the filling
  • ½ cup butter melted, unsalted
  • ⅓ cup sweetened condensed milk
  • 4 oz milk chocolate , finely grated
  • 3½ oz peanuts roasted, crushed or chopped
Optional
  • ¾ cup cheddar cheese grated type
Equipment
  • Stand mixer
  • pastry brush

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the flour, sugar and tapioca flour.
  2. Make a well in the center of the flour, and pour in the eggs, vanilla extract and 1¼ cup (300 ml) water.
  3. Using the whisk, beat until smooth.
  4. Then using the K beater tool, continue mixing for about 8 minutes until the batter is smooth, sticky and slightly gooey.
  5. 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.
  6. Cover with a cloth and let it rest in a warm place for 2 hours.
  7. Then divide the batter into 3 equal portions.
  8. 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.
  9. Using a pastry brush, brush the bottom of the pan with oil or melted butter.
  10. 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.
  11. Cover the pan and cook over medium heat until bubbles appear all over the surface.
  12. 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.
  13. Put the lid back on the pan and cook over low heat.
  14. Once the martabak is cooked, transfer to a cutting board.
Fillings
  1. 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.
  2. Fold the martabak in half to form a semi-circle, brush with melted butter, then cut into 5 equal pieces.
  3. Repeat with the other two portions of batter, and the remaining 2 tablespoons of caster sugar.