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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Martabak Manis is a beloved Indonesian street food, known for its soft, honeycomb-like texture and sweet toppings. The batter, made with flour, milk powder, and sugar, is blended until bubbly and rested to develop its unique structure. Cooked on a hot pan, the martabak forms tiny holes that give it its signature look. While still warm, it's topped with butter, chocolate sprinkles, sesame seeds, and condensed milk, creating a delightful combination of flavors and textures.
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Blend all-purpose flour, milk powder, sugar, egg yolk, baking soda, baking powder, salt, vanilla extract, and water on high speed using a mixer or blender for 5-10 minutes until the batter shows tiny bubbles.
Rest the batter covered at room temperature for at least 1-2 hours.
Heat the pan until hot but not smoking.
Pour the batter into the hot pan, then turn the heat to medium-low, letting tiny holes pop up like a honeycomb.
When all the tiny holes have popped up, turn the heat to very low, cover the martabak and cook for 2-3 minutes.
Slice the martabak in half while still warm.
Spread butter on top of the martabak, add chocolate meses, sesame seeds, and condensed milk, then fold and cut into pieces.
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Use bread flour instead of all-purpose flour for a chewier texture.
Ensure the pan is hot but not smoking to avoid burning the batter.
Resting the batter is crucial for developing the honeycomb texture.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture to the martabak.
Why is resting the batter important?
Resting allows the batter to develop tiny bubbles, which create the honeycomb texture when cooked.
What can I use as toppings if I don't have chocolate meses?
You can use chocolate chips, crushed nuts, or shredded coconut as alternatives.
Can I make this recipe without a mixer or blender?
Yes, you can whisk the batter by hand, but it may take longer to achieve the bubbly texture.
How do I prevent the martabak from sticking to the pan?
Make sure the pan is properly heated and lightly greased before pouring the batter.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
