Martabak Manis
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
15
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Calories
276 kcal
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Course
Dessert
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Cuisine
Indonesian
Martabak Manis
Description
Martabak Manis involves mixing a batter of plain flour, tapioca flour, sugar, eggs, vanilla extract, baking powder, and soda with water to create a slightly sticky, smooth consistency. After resting the batter in a warm spot for 1-2 hours, it is divided and cooked in a moderately hot heavy-bottom pan. During cooking, the heat is adjusted to ensure even cooking and optimal bubble formation on the surface, which gives it a distinctive spongy texture. Once cooked, it is generously topped with butter, condensed milk, chopped milk chocolate, and roasted chopped peanuts that soften slightly on the warm pancake, providing a satisfying contrast in textures and flavors.
This dessert can be sliced into wedges and served warm for sharing. The layers of sweet and salty toppings paired with the fluffy pancake make it appealing as a snack or dessert.
The recipe notes emphasize the importance of thorough mixing and resting to achieve the right batter texture and heat management while cooking to produce the characteristic bubbles and fluffiness. Waiting to add sugar until bubbles appear is also advised to prevent premature burning and to encourage proper caramelization.
Ingredients
- 2 ¼ cups all-purpose flour also called plain flour
- ¼ cup granulated sugar
- 2 tablespoons tapioca flour
- 2 egg
- 1 ¼ cups water
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon baking powder
- ¾ teaspoon bicarbonate of soda (baking soda).
- 3 tablespoons water
For toppings:
- ½ cup butter
- ⅓ cup condensed milk
- ½ cup milk chocolate chopped.
- ½ cup peanuts chopped, roasted
Instructions
- In a mixing bowl, put the plain flour, sugar and tapioca flour. Stir well until all combined.
- Make a well in the centre of the flour, then put the eggs, vanilla extract and water in. Using a whisk, a handheld mixer, a handheld blender, or a stand mixer, beat and mix the mixture until smooth. Then using a big spoon, keep stirring and beat the butter mixture. Press it against the bowl as you mix. Keep mixing for about 7-10 minutes until the mixture is smooth, sticky and slightly gooey. Set aside and leave it to rest in a warm temperature area for about 1-2 hours.
- When your Martabak batter is ready to cook, divide it into equal three parts.
- Get your 18 cm dia heavy bottom frying pan ready. And heat it up at moderate-high heat. Test with a drop of water on the pan. If the water evaporates quickly, it means your pan is ready.
- Whilst your pan is heating up, put ¼ tsp of baking powder and ¼ tsp of baking soda in a little bowl. Then mix in one tablespoon of water. Stir until all the raising agents dissolve. And then quickly pour in one of the batter mixtures as you stir and mix using a big spoon. Make sure all the liquid blends with the batter.
- Carefully pour the mixture on the hot pan and gently twirl and rotate the pan so that the mixture will cover at least half of the height of the pan’s edges. Then let it cook at moderate-low to moderately high heat. You also want to keep moving the pan to ensure the heat distribution is even on every part of the pan.
- When the pancake’s surface is covered with bubbles, and the pancake is half cooked, sprinkle 1 teaspoon of sugar on it. Then put the lid on the pan and leave it to cook at low heat. Again, you may want to keep rotating the pan to make sure the heat evenly spreads.
- Once the Martabak is cooked, tease the edges with a spatula and take the Martabak off the pan. Put it on a chopping board, then spread some butter on the pancake and drizzle the condensed milk over it. Sprinkle your preferred toppings. I use chopped peanuts and chopped milk chocolate.
- Afterwards, cut the pancake at the middle and fold it over into half. Spread some more butter, this time on both sides of the folded pancake. Finally, cut your Martabak into small pieces. I make about 5-6 pieces for an 18 cm dia size of Martabak.
- Continue to cook the rest of the batter following step 5-9.
Notes
- Spend at least 5 minutes mixing and stirring after the batter is smooth to develop the right texture.
- Let the batter rest in a warm area for 1-2 hours to allow proper fermentation and rise; using an oven with a light bulb on or warming and then cooling an oven can create a suitable environment.
- Manage pan heat carefully by rotating the pan and adjusting between low and moderate-high to promote even cooking and bubble formation.
- Delay sprinkling sugar on the batter surface until most bubbles have formed to ensure proper texture and avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 276kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 43mg | 14% |
| Sodium | 126mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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