Martabak Manis- Indonesian pancakes with chocolate and peanuts
User Reviews
5
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Prep Time
1 hr 5 mins
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Cook Time
15 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
514 kcal
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Course
Dessert
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Cuisine
Indonesian
Martabak Manis- Indonesian pancakes with chocolate and peanuts
Description
Martabak Manis combines tapioca starch with flour, sugar, oil, and vanilla extract to create a batter that rests for an hour, promoting a tender texture. A separate leavening mixture of baking powder and baking soda is then incorporated. Cooking in a lightly greased non-stick pan over moderate heat spreads batter thinly to achieve crisp sides rising slightly up the pan edge. Covering with a lid traps steam to cook the top without flipping. Sugar is sprinkled near the end to create a sweet crust.
The cooked pancake is finished with vegan butter, condensed coconut milk, chocolate chips, and chopped peanuts, which add contrasting textures and flavors — creamy, sweet, thick, with crunchy chocolate and nuts. This combination results in a dessert pancake that balances chewiness inside with crisp edges and rich toppings.
When not using a non-stick pan, lightly grease the pan to prevent sticking without excess oil which could hinder crisp edge development. A glass lid helps monitor cooking progress to sprinkle sugar at the ideal time. Variations can include pandan juice in the batter for aroma and color.
Ingredients
Batter
- ¼ cup tapioca starch
- 1 ⅔ cup water or pandan juice
- ¼ cup granulated sugar or coconut sugar
- 2 teaspoons canola oil or vegetable oil
- 1 ½ teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
Leavening solution
- ¼ cup water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Toppings
- ⅓ cup vegan butter room temperature
- 2 tablespoons granulated sugar or to taste
- ⅓ cup condensed coconut milk or condensed oat milk
- ½ cup chocolate chips semi-sweet, roughly chopped
- ½ cup peanuts unsalted, dry roasted, chopped
Instructions
- In a mixing bowl, combine tapioca starch, water (or pandan juice), granulated sugar (or coconut sugar), canola, or vegetable oil, and vanilla extract. Whisk until well combined.
- Add all-purpose flour gradually while continuing to whisk until a smooth batter forms.
- Allow the batter to rest for 1 hour, covered, to undergo the autolyse stage.
- After the autolyse, in a separate small bowl, mix water, baking powder, and baking soda to create the leavening solution.
- Pour the leavening solution into the batter and whisk until fully incorporated.
- Heat a large non-stick pan over just-slightly-lower-than-medium heat. Add a tiny amount of vegan butter to the pan if you are not using a non-stick pan.
- Pour a big ladleful of batter (about half of the batter you mixed) onto the pan and quickly tilt the pan in a circular motion to spread the batter thinly and create a crisp edge that extends about one inch (2.5 cm) up the side of the pan.
- Cover the pan with a lid and let the pancake steam for a couple of minutes until the surface starts to bubble but is still a little wet looking.
- Sprinkle granulated sugar over the bubbling surface of the pancake to help open up the bubbles and create the porous honeycomb texture.
- Once the batter is mostly set up and is no longer liquid looking, uncover the pan and brush the surface of the pancake with vegan butter, ensuring it is evenly distributed.
- Sprinkle chopped semi-sweet chocolate chips onto the surface of the pancake and allow them to melt slightly as the pancake continues to cook for 30 seconds.
- Transfer the Martabak Manis to a cutting board, sprinkle liberally with chopped peanuts and fold one half of the pancake over, forming a half circle sandwich.
- Cut into square portions.
- Plate the portions and drizzle with condensed coconut milk and garnish with more chopped peanuts for added crunch and flavor.
- Repeat the process with the second half of the batter to make another few servings.
Notes
- If using a non-stick pan, added fat is unnecessary; otherwise, add a very small amount of vegan butter to grease the pan.
- Too much fat in the pan prevents crisp edges and can cause the pancake sides to collapse.
- A glass lid is helpful for observing cooking progress so you can add sugar when the pancake is ready for it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 302mg | 13% |
| Potassium | 250mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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