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Martabak Manis

A thick Indonesian sweet pancake with a spongy honeycomb texture. Brushed with melted butter and packed with rich toppings like cheese, chocolate, and condensed milk.

50 minMediumServes 4420 cal/serving

IndonesianDessertStovetopVegetarianHalal-friendlyKosher-stylePork-FreeAlcohol-FreeShellfish-FreeNightshade-FreeLow-Sodium

Ingredients

  • 2 cups all-purpose flour
  • 4 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp instant yeast
  • 1/4 tsp fine salt
  • 1.5 cups warm water
  • 1 egg, beaten
  • 1/4 tsp baking soda
  • 2 tbsp unsalted butter, melted
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup chocolate sprinkles
  • 1/4 cup sweetened condensed milk

Instructions

  1. 1

    Whisk 2 cups all-purpose flour, half of the 4 tbsp granulated sugar, 1/2 tsp baking powder, 1/2 tsp instant yeast, 1/4 tsp fine salt, 1.5 cups warm water, and 1 beaten egg in a bowl until smooth, then rest for 30 minutes.

  2. 2

    Dissolve 1/4 tsp baking soda in 1 tbsp water and stir into the rested batter.

  3. 3

    Heat a skillet over low heat, pour in the batter, and swirl to form edges.

  4. 4

    When bubbles pop on top, sprinkle the remaining granulated sugar over the pancake, cover, and cook until set.

  5. 5

    Remove pancake, brush with 2 tbsp melted unsalted butter, and top with 1/2 cup shredded cheddar cheese, 1/4 cup chocolate sprinkles, and 1/4 cup sweetened condensed milk.

  6. 6

    Fold pancake in half, cut into pieces, and serve warm.

Questions

Can I make Martabak Manis dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, melted, 1/2 cup cheddar cheese, shredded, 1/4 cup sweetened condensed milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Martabak Manis gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Martabak Manis keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Martabak Manis?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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