Martabak Manis is a popular Indonesian food but I do not know the actual origin of it. I think it was an adaptation from european culture dated way back in colonial years or maybe more recent influence such as American. Anyway, this food is so well known and immersed into Indonesian, especially if you live in Jakarta and Bandung, lifestyle. It is a form of pancake but with thicker texture and taste. Might as well the best food I have ever taste in my entire life so far. Just like donuts, pancakes, or any other flour and eggs based food, it is a crowd pleaser.
I have tried several recipes out, and almost all of them ended up with unsatisfying result. However, I finally found one good recipe online and I have changed it a bit to meet my taste. The main key is to leave the batter for 2 hours covered with cloth. There I said it. Two hours minimum. Why? It is the adequate amount of time to let the yeast to inflate the whole batter and then we can have enough air bubbles within the batter. The airy wholes from the bubbles are the distinguish characteristics of Martabak Manis.
- 1 cup Milk or Coconut Milk (santan)
- 1 tsp Yeast
- 3/4 cup of Flour
- 1/4 cup of Self Rising flour
- 1/2 tsp Salt
- 1/4 cup Sugar
- 3 Eggs, keep in room temperature. If you store eggs in refrigerator, let them sits in the counter top of your kitchen for about 30 minutes to return it to room temperature.
- 1/2 tsp Baking Soda
- 1/2 tsp Water
- Chocolate sprinkles or meises or hagelslag
- Crushed Nuts, any kinds of it, I suggest Almonds and Cashew
- Condensed Milk
- Margarine or Butter
- Sesame Seed
- Anything goes here: cheese, chocolate spread, Durian, banana, etc
- Warm the milk in a pan or microwave, with low heat, but not until boiling. Just make sure it is warm enough but not too hot.
- Add in yeast into milk and whisk them together until yeast is dissolved. Leave the mixture for 10 minutes
- Add all Flour Mix together, sifted and make sure no clumps of flour
- Whisk eggs together
- Pour in Milk Mix into fFlour Mix, one by one and interchangeably with the eggs. So, one pour of milk, stir together, pour in part of eggs, stir, and milk again, stir, eggs, stir, and so forth.
- Until everything mixed together, cover the batter with clean and dry cloth for 2 hours. Remember not to leave it less than 2 hours but also do not leave it overnight and the yeast will continue to grow the batter and it will make it taste bitter after it is cooked.
- Prepare the skillet or pan, in low heat, wait for 5-10 minutes
- Put a dash of oil or margarine or butter to grease the pan
- Mix in Soda Water mix together. Soda Water here is not replaceable with sparkling water, no no. It gives out different texture and thickness. If you want to make the batter into 2 parts, then you have to divide the Soda Water part as well. Remember, Soda Water mix is done outside the batter.
- Do a good stir on the 2-hour batter, and pour in Soda Water and stir again until it blends.
- Pour the batter into the pan, wait until it formed bubbles and holes on top. This takes 10-20 minutes, depending on the size of your pan and how thick your poured batter is.
- After the holes are formed, sprinkle some sugar on top, and close the lid, leave for 5 minute
- Take out your Martabak and it is ready to be filled
- Divide the martabak into 2 equal parts
- Spread the margarine or butter into the whole upper surface
- Drizzle the condensed milk
- Add chocolate sprinkles, and then nuts, and sesame seed
- Drizzle another layer of condensed milk
- Close the martabak by folding the divided martabak into one, just like making a sandwich