Martabak Manis is a very popular sweet treat in Indonesia, consists of a thick and sweet chewy pancake with honeycomb texture, soaked in butter inside and out and filled with generous fillings. This dessert is guaranteed to satisfy your sweet tooth.
Author: Taste of Nusa
Course: Dessert
Cuisine: Indonesian
Difficulty: Intermediate
Dietary: Vegetarian
Servings: 2pancakes
Prep Time:25 minutesminutes
Cook Time:20 minutesminutes
Additional Time:1 hourhour
Total Time:1 hourhour45 minutesminutes
Ingredients
1 3/4cups(225gr)all-purpose flour
3tbsp(23gr)cornstarch
1/2tspsalt
1/4cup(50gr)granulated sugar
1egg
1/2tspvanilla extract
1 1/2cups(360ml)water, divided
1/2tspbaking powder
1/2tspbaking soda
Fillings
2tbspgranulated sugar, or more
5tbsp(66gr)unsalted butter, or more
1cup(130gr)roasted peanuts, or more, finely chopped
Make batter – In a large bowl, sift in all-purpose flour, cornstarch, and salt. Add granulated sugar, egg, vanilla extract, and 1 1/4 cups (300 ml) water. Whisk until well combined. Then, whisk the batter for another 10 minutes to make it chewier (don't skip this).
Rest – Cover the bowl with plastic wrap. Rest the batter for at least 1 hour.
Preheat a thick-bottomed 9.5-inch/24 cm non-stick frying pan on low-medium heat.
Add leavening agents – In a small bowl, combine 1/4 cup (60 ml) water with baking powder and baking soda. Stir to combine. Pour the mixture into the batter. Whisk until well combined.
Cook pancakes – When the pan is hot, pour half of the batter into the pan. Rotate the pan or use a small ladle to spread the batter to the edges of the pan to make the crispy crust.
Sprinkle sugar – The bubbles will come out into the surface. These bubbles are your honeycomb texture later on. When the pancake is halfway done, sprinkle 1 tablespoon of granulated sugar. This step will help to pop the bubbles faster. You may sprinkle more sugar if you like sweeter martabak.
Cover the pan with a lid. Lower the heat to low heat and cook until the top surface is no longer wet. The edges and bottom should be golden brown (not burned).
Add toppings – Transfer the pancake to a cutting board. When it is still hot, cut them into halves with a knife. Spread 2 tablespoons of butter (or more) over the pancake evenly. Top with half of the peanuts and chocolate sprinkles evenly. Drizzle with condensed milk generously.
Flip – half of the pancake over the other half. Spread the top of the pancake with 1/2 tbsp butter.
Cut martabak into 8 pieces with a knife.
Serve and enjoy.
Notes
Cornstarch substitute – Cornstarch will make the pancake batter chewier with a crisper crust. If you don't have it, you can substitute cornstarch with the same amount of all-purpose flour.The amount of filling stated in this recipe is the minimum you need. Of course, the more generous the fillings you add, your martabak manis will taste better.