Home > Martabak Manis (Indonesian Sweet Pancake)

Martabak Manis (Indonesian Sweet Pancake)

Posting Date: 02/27/20

Martabak Manis (Indonesian Sweet Pancake)

Martabak Manis (Indonesian Sweet Pancake) is also called Martabak Bangka or Martabak Terang Bulan. In Malaysia, it is known as Apam Balik. Manis means sweet since Indonesia also has a savory kind of Martabak called Martabak Telor or Martabak Telur (Deep Fried Beef Rolls). It is a very popular snack in Indonesia and normally sold by street vendor in the evening. My parents used to buy them and I liked them. Since it is sweet, it is more appropriate to serve it as a dessert.

Martabak looks like a folded thick pancake. The filling is placed on top of it and it is then folded in half, making the filling to be inside of the folded pancake. The typical fillings for martabak are cheese, ground peanuts, and chocolate sprinkles. If you are allergic to peanuts, skip the peanuts. The inside is also drizzled with condensed milk. The cheese adds savory taste to martabak which otherwise would be sweet.

This dish is definitely not for someone who is on diet. However, it tastes so good, so it is hard to stay away from it. So, I think moderation is the key and thus, sharing it with your friends and family is recommended when you make it.

I learned how to make martabak from Two Kitchens website. It is full of tips on how to make it. One tip is to use medium low heat when cooking it. The first time I made it, I burned the bottom because I used medium high heat. So, make sure you only use medium low heat. Once you see the bubbles forming on the entire top surface of martabak, reduce the heat to low. The other tip is there is no need to use yeast since it makes it taste like yeast. Another important tip is to mix the baking soda and water and add them into the batter just before cooking since baking soda reacts with water as soon as it is added to the water.

The recipe makes about 6-8 slices.



Ingredients:

  • For batter: 120 grams all purpose flour
  • For batter: 40 grams sugar
  • For batter: 1/4 teaspoon salt
  • For batter:100 ml water
  • For batter: 1 egg at the beginning
  • For batter: 1 egg after 1.5 hours resting
  • For batter: 1/2 teaspoon baking soda right before cooking. Make sure baking soda and water added to the batter just before cooking when the pan is ready and preheated because baking soda reacts as soon as it is mixed with water.
  • For batter: 1 tablespoon water right before cooking. Make sure baking soda and water are added to the batter just before cooking when the pan is ready and preheated because baking soda reacts as soon as it is mixed with water.
  • For coating the pan: 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • For filling: 1/4 cup unsalted butter
  • For filling: Optional: 1/4 cup ground roasted unsalted peanuts. Skip peanuts if you are allergic to peanuts.
  • For filling: 1/2 cup chocolate sprinkles
  • For filling: 1/2 cup shredded cheddar cheese
  • For filling: condensed milk to taste

Methods:

  1. Place flour, sugar, salt, water, and 1 egg in a mixing bowl. Stir to mix the batter until it is well combined. Cover the bowl with kitchen towel and set it aside for 1.5 hours.
  2. After 1.5 hours, add the other egg to the bowl and mix until it is well combined.
  3. To make martabak, you will need 10" non-stick pan. Make sure the pan has a glass lid so that you can check martabak while cooking it. Heat the pan on the stove over medium low heat. Do not use heat higher than medium low heat because it could burn the bottom of martabak during cooking. Add 1 tablespoon butter to the pan. Melt the butter. Once it has melted, swirl the butter to coat the entire bottom of the pan and the side of the pan to prevent sticking.
  4. Once the pan is hot and ready, mix baking soda and water in a small bowl. Add it right away into the batter. Mix it well. Pour the batter into the pan. Swirl the batter right away on the pan so that the entire bottom of the pan is coated with the batter in an even layer. You may want to let the batter coat the side of the pan as well because the batter on the side pf the pan will be crispy and I think that's one of the best part of martabak. Cook until you start seeing bubbles covering the entire surface of martabak. Sprinkle the top with 1 tablespoon sugar. Right after adding sugar, reduce the heat to low and cover the pan with the lid. Let it cook for another 5 min or until the center of martabak springs back when it is pressed down. Remove the pan from the heat.
  5. Remove martabak from the pan and place it on a cutting board.
  6. Spread butter on top of martabak. Drizzle with condensed milk. Top half of martabak with chocolate sprinkles. Top the other half with ground peanuts if used. Top the ground peanuts' side with cheese. Drizzle with more condensed milk. Fold the martabak in half. Cut into pieces according to your preference's size.
  7. Serve immediately.

Notes:

  • When making the batter in the beginning, use 1 egg first. After resting it for 1.5 hours, add the other egg.
  • Do not mix the baking soda and water until you are ready to cook and the pan is preheated on the stove over medium low heat. After mixing the baking soda with water, add it right away to the batter and mix it until it is well combined. Cook the batter right away.
  • Use 10" non-stick pan that has glass lid so that you can check the progress during cooking. Do not use pan larger than 10" because it will be difficult to handle.
  • Do not use higher than medium low heat when cooking the pancake because it could cause the bottom to burn. Once the entire top surface of the pancake has bubbles, reduce the heat to low to continue cooking.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.

Follow Us: twitter button twitter button instagram button