Martabak Manis

Name: Martabak Manis
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 15 serving
Ingredients: 2 ¼ cups plain flour/ all-purpose flour; ¼ cup granulated sugar; 2 tablespoons tapioca flour; 2 eggs; 1 ¼ cups water; 1 ½ teaspoons vanilla extract; ¾ teaspoon baking powder; ¾ teaspoon bicarbonate of soda; 3 tablespoons water; ½ cup butter; ⅓ cup condensed milk; ½ cup milk chocolate; ½ cup roasted peanuts

User Reviews

4.3

120 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
15
Calories
276 kcal
Course
Dessert
Cuisine
Indonesian

Martabak Manis

Liam Rios

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Martabak Manis is the Indonesian version of sweet thick pancakes with some toppings of your favourite. It's soft but fluffy. And it has a little bit elastically chewiness that makes the pancake is just moreish with all those luscious fillings. Simply yummy.

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Ingredients

Servings

2 ¼ cups plain flour/ all-purpose flour.
¼ cup granulated sugar.
2 tablespoons tapioca flour.
2 eggs.
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 roasted peanuts chopped.

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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

Working on mixing and stirring the batter is crucial. Make sure you spend at least 5 minutes after you whisk the ingredients into a smooth mixture.
Make sure you let the batter rest in a warm temperature. If you have a light bulb in your oven, you can leave the batter to rest in it, with the bulb on. If not, you can turn the oven on for about 5 minutes at gas 3, then switch it off. Then put the mixing bowl in the oven with the door left slightly ajar.
The key to getting your Martabak fluffy with lots of bubbles is the heat distribution. So you will have to keep rotating the pan at the same time you play with the heat level. I turn the heat from low to moderate-high every so often.
Don’t sprinkle the sugar too early. Make sure you wait until more than ¾ of the pancake surface is filled with bubbles.

Nutrition Information

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Serving 1g Calories 276kcal (14%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 43mg (14%) Sodium 126mg (5%) Fiber 2g (8%) Sugar 11g (22%)

Nutrition 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%