Indonesian
Martabak Manis
This Indonesian sweet martabak is thick, tender, and honeycombed with small bubbles, cooked slowly in a pan until the edges turn crisp. It is finished warm with butter, condensed milk, chocolate sprinkles, crushed peanuts, and cheddar cheese, then folded and sliced.
Watch it madeCR COOK · 8:23
Ingredients
- All-purpose flour100g
- Granulated sugar25g, plus 1 tbsp for sprinkling
- Fine salt1/8 tsp
- Instant yeast1/4 tsp
- Baking powder1/4 tsp
- Egg1 small
- Water120ml
- Vanilla extract1/4 tsp
- Baking soda1/4 tsp
- Water for dissolving baking soda1 tsp
- Unsalted butter or margarine2 tbsp
- Sweetened condensed milk3 tbsp
- Chocolate sprinkles or meses3 tbsp
- Roasted peanuts, finely crushed3 tbsp
- Grated cheddar cheese30g
Method
- Whisk the flour, 25g sugar, salt, instant yeast, and baking powder in a bowl.
- Add the egg, water, and vanilla, then whisk firmly for 3 to 4 minutes until the batter is smooth, glossy, and slightly elastic.
- Cover the bowl and let the batter rest at room temperature for 1 hour, until lightly bubbly.
- Heat an 18 to 20 cm heavy martabak pan or thick nonstick skillet over low heat for 8 to 10 minutes until evenly hot.
- Dissolve the baking soda in 1 tsp water, stir it into the rested batter, and mix well.
- Pour the batter into the dry pan, then tilt and swirl it so a thin layer climbs slightly up the sides to form the crisp rim.
- Cook uncovered over low heat until many small holes appear across the surface and the top is mostly set, about 6 to 8 minutes.
- Sprinkle 1 tbsp sugar over the surface, cover the pan, and cook for 3 to 5 minutes more until the center is cooked through and the bottom is golden brown.
- Slide the martabak onto a board and immediately spread butter over the hot surface so it melts into the holes.
- Drizzle with sweetened condensed milk, then scatter with chocolate sprinkles, crushed peanuts, and grated cheddar cheese.
- Fold the martabak in half, brush the outside with a little more butter if desired, and cut into thick slices to serve warm.
Common questions
Can I substitute baking powder if I don’t have instant yeast for Martabak Manis?
You can’t fully replace instant yeast with baking powder, because yeast gives the batter its characteristic flavor and airy texture. If needed, use only baking powder for a quick version, but expect a less chewy, less fragrant result.
How long should I rest the batter, and what should it look like before cooking?
Rest the batter for about 1 hour at room temperature. It should look slightly puffed and lightly bubbly, not fully doubled. If it seems dead-flat, the yeast may be weak or the room may be too cold.
Why didn’t my Martabak Manis form holes on top?
The pan was likely too hot, too cool, or not preheated long enough. Also, the batter may have been too thick or under-rested. Cook over low heat only, and don’t stir once the batter is in the pan.
How do I store leftover Martabak Manis and keep it soft?
Cool it completely, then wrap tightly or store in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Rewarm gently before serving so the pancake softens and the filling becomes fragrant.
What are the best toppings and serving tips for Martabak Manis?
Classic toppings are butter or margarine, sweetened condensed milk, chocolate sprinkles, and finely crushed roasted peanuts. Spread the butter while the pancake is hot so it melts in, then fold and slice after a short rest.