This is a very very popular street food, loved by one and all. Available in 2 forms, one sweet and one savoury. The savoury nartabak is more like the baida roti we get in India. Using eggs, and spices, in a square paratha.
Today, I will share the sweet Martabak recipe. Through evenings and way past midnight, one can stop by and get martabak to round off the night. It is made on order, as its best eaten warm. Fillings such as grated cheese, condensed milk, nutella, chocolate rice, groundnuts etc go into it, in combinations as you want or all in one. Normally the vendor will cut the martabak into squares and put some toothpicks into the squares.
Cheese and chocolate is a very popular combination on most bakery products here in Indonesia. Try it and love it😊. This homemade version is as delicious as the street ones, and more controlable where calories are concerned. The vendors are truly generous with lashings of butter etc.😊.
This is a decadant dessert. Easy to make. Just a little tricky. The texture will be spongy and with visible strands. But satisfaction is guaranteed 😊. Be generous with the fillings. The trade mark strandy texture, comes from cooking at right temperature. Hope you all will like it and try making Martabak Manis.
Ps..Ignore the calories and try it.
Ingredients for 3 Pancakes (18 cm NONSTICK PAN)
- 225gms flour
- 20 gms cornflour
- 30 gms sugar
- 250 ml water
- 1 egg
- 3/4 tsp baking powder
- 2 tsps vanilla essence or paste
Preparation:
- Mix together flour, sugar, cornflour and water.
- Mix well for 5 mins using a hand held whisk.
- Once mixed well, add an egg and baking powder, and the vanilla essence.
- Mix gently and keep aside covered for 1 to 2 hours.
- Just before making the martabak, add 3/4 tsp of baking soda to 50 ml water, mix and add to the martabak mix.
- Mix gently.
(Note: I poured one cup of batter for each martabak. I added green colour in one and yellow colour to another. Its flexible. Can omit colours too.)
Method
- Heat a medium 18 cms size thick nonstick pan.
- Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready.
- IMPORTANT: PAN SHOULD BE HOT, on medium to high heat. DO NOT GREASE THE PAN AT ALL.
- Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface.
- Bubbles will start appearing, once the surface is full of bubbles, lower the heat.
- Sprinkle about one tsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins.
- Remove cover, and start loosening the pancake gently.
- Remove onto a cutting board and immediately apply butter all over.
- Sprinkle chocolate rice generously AND or cheese. Drizzle condensed milk and top with roasted chopped groundnuts.
- Cut into 2 and stack with both the inside parts facing one another. The shape will be like a half moon.
- Cut into wedges and enjoy.
EGGLESS VERSION OF MARTABAK
- 170 gms flour
- 2 tbsps milk powder
- 3 tbsps sugar
- 1/4 tsp salt
- 250 ml water
- 1 tsp vanilla or pandan essence
Method:
- Mix together flour, milk powder, sugar, salt, water and essence. Keep aside for 1 hour.
- Now take 3 tbsps water and add 1/4 tsp baking soda and 1/2 tsp baking powder.
- Add to the batter and immediately start making the martabak.
- Heat a medium 18 cms size thick nonstick pan until hot (test with water).
- DO NOT GREASE; pour one cup of batter and swirl to get edges.
- Once bubbles cover the surface, lower heat and sprinkle one tbsp of sugar.
- Cover for a few mins until cooked.
- Loosen gently and remove to a board.
