Martabak Manis

A thick Indonesian sweet pancake with a honeycombed crumb, peanuts, chocolate and condensed milk.

Martabak Manis

Preparation: 15 min · Cooking: 30 min · Total: 1 hr 30 min · 6 servings

Ingredients

Instructions

  1. Measure and prepare

    Measure every ingredient. Finely chop 60 g roasted peanuts, keeping them away from anyone with a peanut allergy. The 300 ml water should be lukewarm, about 35–38°C, not hot enough to kill the yeast. Keep the egg refrigerated until mixing and use a clean bowl and whisk.

  2. Mix and rest the batter

    Whisk flour, yeast, sugar, baking powder and salt together. Add the lukewarm water and egg; whisk for 2 minutes until smooth, with no dry flour. Cover and rest at room temperature for 45–60 minutes, until small bubbles appear across the batter. If the room is warm, use the shorter time.

    Bubbles appear across the rested batter.

  3. Finish the batter and heat the pan

    Dissolve the baking soda in 1 tablespoon water taken from the measured amount if reserved, or in 1 tablespoon additional water, and whisk it gently into the rested batter. Heat a lightly buttered 24 cm heavy skillet over medium-low heat for 2–3 minutes. A drop of batter should sizzle gently, not scorch.

    A test drop sizzles gently without scorching.

  4. Cook the honeycombed pancakes

    Start the preserved 30-minute timer for cooking two pancakes. Pour half the batter into the skillet and rotate it so a thin rim climbs the sides. Cook uncovered on medium-low until many holes open, 4–5 minutes. Reduce to low, cover and cook 5–7 minutes until the top is dry, the center is at least 71°C and the base is golden. Do not flip. Transfer to a board, wipe the pan carefully, and repeat with the remaining batter; use the texture and temperature cues, not the timer alone.

    Each pancake has open holes, a dry top, a golden base and reaches at least 71°C.

    Cook two martabak manis: 1800 seconds

  5. Add fillings and fold

    While each pancake is hot, brush its surface with butter. Scatter half the chocolate and chopped peanuts over one half, drizzle with half the condensed milk, then fold the bare half over the filling. Brush the outside lightly with butter. Repeat with the second pancake. Warn diners about peanuts, milk, egg and gluten.

    The hot pancake is evenly filled and folded without squeezing out the filling.

  6. Check doneness and safety

    The pancake must have open honeycomb holes, a dry set top, a golden base and no wet batter in the center; check at least 71°C in the thickest part. The base must not be black. If the center is wet or below temperature, cover and cook on low for 1–2 minutes before rechecking.

    The thickest part is at least 71°C with no wet batter and the base is golden, not black.

  7. Slice, serve and store

    Rest the folded pancakes for 2 minutes, then cut each into 6 small pieces and serve warm, allowing 3 pieces per person. Refrigerate leftovers within 2 hours in a covered container for up to 2 days. Reheat in a covered skillet on low or in a 160°C oven until hot throughout, ideally 74°C.

    A reheated portion is hot throughout, ideally 74°C.

Tips

Common mistakes

Substitutions

Storage

Refrigerate covered leftovers within 2 hours for up to 2 days.

Reheating

Reheat covered on low or at 160°C until hot throughout, ideally 74°C.

About this recipe

Martabak manis, also called terang bulan in parts of Indonesia, is a thick street-food pancake filled and folded while hot.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.