Martabak manis
Épaisse crêpe moelleuse garnie de beurre, chocolat, cacahuètes et lait concentré, pliée en deux.
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Make the batter
In a bowl, mix the flour, 2 tablespoons of sugar, egg, baking powder and salt. Slowly whisk in the milk until smooth. Cover and leave for 1 hour.
Add the baking soda
Stir the baking soda mix into the batter. This makes the pancake full of little holes.
Heat the pan
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Cook the pancake
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Add sugar and cover
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Fill
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Fold and serve
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Make the batter
In a bowl, mix the flour, 2 tablespoons of sugar, egg, baking powder and salt. Slowly whisk in the milk until smooth. Cover and leave for 1 hour.
Add the baking soda
Stir the baking soda mix into the batter. This makes the pancake full of little holes.
Heat the pan
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the pancake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add sugar and cover
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Martabak manis is said to have been created by Chinese-Indonesian cooks on Bangka Island, where it is called hok lo pan. It spread to Java and became the king of night market desserts.
In the evening, sellers set up big round pans on the street and cook huge martabak to order, with dozens of filling choices.
⭐ Why It's Famous
The mix of buttery, fluffy pancake with chocolate, peanuts and even cheese is sweet, rich and very satisfying.
💡 Fun Fact
Chocolate and cheese together is one of the most popular fillings in Indonesia, a combination that surprises many visitors.
Bangka Island and Java, Indonesia
-6.92°S, 107.62°E
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