Martabak manis
A thick, honeycombed sweet pancake from Indonesian night markets, buttered and folded around chocolate, peanuts and condensed milk
After dark, martabak manis stalls all over Indonesia fire up their heavy iron pans, and a queue forms for one thick, spongy pancake cooked until its top is pocked with holes, then slathered with butter and folded over chocolate sprinkles, crushed peanuts, sugar and condensed milk. It's often called terang bulan, "bright moon", and is said to have come from Bangka island before spreading through Java. It's sold by the box to share with family. Chef's tip: let the bubbles form and stay open before you add the sugar and cover the pan — that open honeycomb is what soaks up the butter.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the batter
For the filling
Method
0/7 doneStep 1: Whisk 9 oz plain flour, 1 ⅜ oz caster sugar, ¼ tsp salt and 1 tsp instant yeast in a bowl. Beat in 1 egg and 1 ¼ cups whole milk to a smooth batter like thick pancake batter. Cover and leave in a warm place for 1 hour, until bubbly and slightly risen.
5 minStep 2: Dissolve ½ tsp bicarbonate of soda in 1 tbsp water and stir it into the batter just before cooking; it will loosen and foam slightly.
1 minStep 3: Heat a heavy 24 cm frying pan (cast iron is best) over a medium-low heat for 5 minutes, then wipe with 1 tsp vegetable oil. The pan needs to be evenly hot; a too-hot pan is the classic mistake, burning the base before the middle sets.
5 minStep 4: Pour in all the batter and swirl a little up the sides. Cook uncovered for 3–4 minutes until the surface is covered in holes that stay open and the top looks almost set.
4 minStep 5: Sprinkle 2 tbsp caster sugar over, cover with a lid and cook for 5–8 minutes more, until the top is completely set and springs back and the base is deep golden brown. Check by lifting the edge with a palette knife.
7 minStep 6: Slide the pancake onto a board. While it's hot, spread with 1 ¾ oz butter so it melts into the holes, then scatter one half with 1 ¾ oz chocolate sprinkles, 1 ¾ oz roasted peanuts and 1 oz mild Cheddar, if using, and drizzle with 4 tbsp sweetened condensed milk.
2 minStep 7: Fold the plain half over, press gently and spread a little more butter on top. Cut into 6–8 thick slices and serve warm.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 10 g
- Carbs
- 55 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does martabak manis take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.