This Pandan Cheese Martabak features Indonesian-style pandan thick pancakes with grated cheddar cheese filling. The combination of sweet and salty flavors makes this dessert addictive.
Make batter – In a large bowl, sift in all-purpose flour and salt. Add granulated sugar, egg, vanilla extract, pandan paste, 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 pandan batter. Whisk until well combined.
Cook pancakes – When the pan is hot, pour half of the batter into the pan. 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 is no longer wet. The edges and bottom should be golden brown (not burned).
Top with fillings – 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 grated cheddar cheese and condensed milk.
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
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.