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Martabak Manis
Indonesian Sweet Thick Pancake
A beloved Indonesian night snack, Martabak Manis is a thick, fluffy, and slightly chewy sweet pancake cooked in a special round pan. It's typically filled with a generous amount of butter, sugar, and your choice of toppings like chocolate sprinkles, grated cheese, or crushed peanuts, then folded in half and served warm.
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- 300 g All-purpose flour(Sifted for a smoother batter.)
- 7 g Instant yeast(Ensures a good rise.)
- 50 g Granulated sugar(For the batter.)
- 1/2 teaspoon Salt
- 300 ml Warm water(Around 40-45°C (105-115°F).)
- 4 Eggs(Room temperature.)
- 100 g Melted unsalted butter(Cooled slightly. Some for the batter, some for brushing.)
- generous amount Toppings (e.g., chocolate sprinkles, grated cheese, crushed peanuts, condensed milk)(Customize to your liking.)
- 50 g Butter (for brushing)(For brushing the cooked martabak.)
- 2-3 tablespoons Sugar (for sprinkling)(Optional, for sprinkling on top before folding.)
ðšâð³ äœãæ¹
- 1
Activate the yeast and make the batter: In a large bowl, combine the sifted flour, instant yeast, 50g sugar, and salt. In a separate bowl, whisk together the warm water and eggs. Pour the wet ingredients into the dry ingredients and whisk until a smooth, lump-free batter forms. Stir in the cooled melted butter until fully incorporated. Cover the bowl with plastic wrap and let it rise in a warm place for at least 1 hour, or until doubled in size.
â±ïž 1 hour (rising time) - 2
Prepare the pan: Heat a non-stick round martabak pan (or a large, heavy-bottomed skillet with low sides) over medium heat. Lightly grease the pan with butter or oil. The pan should be hot enough that a drop of batter sizzles immediately.
â±ïž 5 minutes - 3
Cook the first side: Once the batter has risen, give it a gentle stir to deflate slightly. Pour about 1/4 to 1/3 of the batter into the hot pan, swirling it to create a thin, even layer that coats the bottom and sides. Cook for about 5-7 minutes, or until small bubbles start to form on the surface and the edges begin to look set. You should see small holes appearing on the surface as it cooks.
â±ïž 7 minutes - 4
Add toppings: Sprinkle 2-3 tablespoons of sugar evenly over the surface of the pancake. Then, generously scatter your chosen toppings (chocolate sprinkles, cheese, peanuts) over half of the pancake.
â±ïž 1 minute - 5
Cook the second side and fold: Carefully fold the plain half of the pancake over the topping-filled half using a spatula. Press down gently. Cook for another 3-5 minutes, or until the pancake is golden brown and cooked through. The internal temperature should reach around 90°C (195°F).
â±ïž 5 minutes - 6
Finish and serve: Remove the folded martabak from the pan and place it on a cutting board. Brush the top generously with melted butter. Slice into wedges and serve immediately while hot.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âThe key to a fluffy martabak is allowing the batter to rise properly. Ensure your yeast is active.
- âUse a dedicated martabak pan if possible, as it's designed for even heat distribution and creates the characteristic shape.
- âDon't overcrowd the pan; cook one martabak at a time.
- âExperiment with different topping combinations for unique flavors.
- âThe texture should be thick, soft, and slightly chewy.
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- Classic: Chocolate sprinkles and condensed milk.
- Savory-sweet: Grated cheese and chocolate sprinkles.
- Nutty delight: Crushed peanuts, chocolate sprinkles, and condensed milk.
- Red velvet: Using red velvet cake mix for a colorful twist.