From the Kitchen: The Ultimate Indonesian Martabak Manis Recipe!

There is nothing quite like the street food of Southeast Asia—it's vibrant, comforting, and always unforgettable. Today, I'm thrilled to share a recipe that brings one of Indonesia's most beloved street snacks right into your home kitchen: Martabak Manis, or Indonesian Thick Sweet Pancakes.

For those of you who haven't tried it, Martabak Manis is a dense, spongy, and airy pancake, often described as a dessert pizza, slathered in butter and loaded with toppings like chocolate sprinkles, nuts, and, yes, even cheese! It’s the perfect blend of sweet and savory indulgence.

While it might seem tricky, with a little patience (and a good heavy-bottomed pan), you’ll be creating those characteristic "holes" that make this dessert so special.

Happy cooking, and selamat mencoba (enjoy trying)!

Martabak Manis (Indonesian Sweet Pancake) Recipe

This recipe is designed to produce a dense, chewy, and soft pancake. The key steps are whisking and resting.

Prep time: 10 minutes Resting time: 1–2 hours Cook time: 20 minutes Servings: 2 (one large 10-inch pancake or two smaller ones)

Ingredients

For the Batter:

• 225g Plain Flour

• 1 Egg

• 30g Sugar

• 1 tsp Vanilla Essence

• 325ml Water

• 1 tsp Salt

• Extra Sugar for Sprinkling

The Leavening Agent (Add right before cooking):

• 1 tsp Baking soda

• 1–2 tbsps Water

For the Toppings:

• Butter (for slathering)

• Sweetened Condensed Milk (A must-have!)

• Your Choice of Toppings (chocolate sprinkles, chopped peanuts, or cheddar cheese are traditional favorites!)

Directions

1. Whisk the Wet Ingredients: In a bowl, vigorously whisk together the egg, sugar, and vanilla essence until well incorporated.

2. Combine Batter: Sift in the flour and add the salt. Gradually add the water while continuing to whisk until the batter is smooth.

3. The Essential Rest: Cover the bowl and let the batter rest at room temperature for 1 to 2 hours. This resting period is critical for developing the gluten, which gives Martabak Manis its characteristic dense and chewy texture, and for tiny bubbles to form.

4. Prepare the Soda Mixture: Just before you are ready to cook, prepare the baking soda and water mixture. Gently stir it into the rested batter.

5. Heat the Pan: Use a heavy-bottomed, non-stick pan (10-inch is ideal) and let it get super hot over medium heat. Test the heat by splashing a few drops of water—they should evaporate immediately. Do not let the pan smoke.

6. Cook the Pancake: Once the pan is hot, pour the batter into the pan. Immediately swivel the pan to allow the batter to coat the sides slightly and form a thin crust around the edge.

7. Wait for the Holes: Leave the pancake alone and let the heat work its magic. You will see bubbles begin to surface and pop, creating the signature "holes" of Martabak Manis.

8. Finish Cooking: Once the pancake has a lot of holes, but the batter on top is still a bit wet, lower the heat. Sprinkle a generous amount of extra sugar evenly over the top (this helps pop more holes!). Cover the pan with a lid so the steam can finish cooking the top until it is fully set.

9. Serve and Assemble: Once the top is fully cooked, slide the pancake out. Immediately slather the surface generously with butter. Cut the pancake in half. Spread your favorite toppings (cheese, chocolate, or a mix!) on one half, and drizzle with sweetened condensed milk.

10. Fold: Flip the plain half over to create a sweet, buttery sandwich. Slice and serve while it's still warm!

Source: https://nomadette.com/martabak-manis/