These Indonesian Sweet Pancakes are locally known as Martabak Manis (aka Murtabakis Manis or Sweet Martabak). It’s a popular street food in Indonesia sold by street vendors usually in the evening. It is typically eaten as a snack and goes well with sweet milk tea.
Martabak Manis is one of my favorite snacks. I make them from time to time when I crave something sweet, yes, something really sweet. The most fun part of this recipe is experimenting with the toppings. So, just feel free to experiment with the toppings and make your own version.
Sweet Martabak
In Indonesia, there are 2 versions of martabak, one is sweet and the other one is savory. The savory martabak is typically filled with meat or egg. Here, I will introduce you to the sweet version of Martabak or sweet Martabak (Martabak Manis or Murtabak manis).
What is Martabak Manis?
Martabak Manis is a soft thick fluffy pancake with distinct crispy edges and honeycomb-like or sponge-like surface. It’s typically served with a lot of margarine (or butter) spread on the top and then sprinkling sugar. And then topped with a variety of sweet fillings. The pancake is folded after scattering the toppings and then cut into several pieces.
Other Names & Variation
It’s also known as ‘Terang Bulan’. This means ‘shining moon’ or ‘bright moon’ in English. Perhaps, it looks just like the moon before folding in half. It is also known as ‘Martabak Bangka’ and by many other names as it’s also a popular pancake in other Asian countries such as Malaysia, Singapore, Brunei, Hong Kong, and Taiwan.
Murtabak Manis is very similar to Malaysian Apam Balik (Malaysian Peanuts Pancakes) and there are similar types of pancakes throughout Southeast Asia known by different names.
Sweet topping suggestions
In this recipe, I am going to try it with one of the most popular modern types of toppings, a combination of sugar, butter, chocolate, cheese, condensed milk, and ground peanuts.
However, my favorite topping is the classic combination of ground peanut & cane sugar. I sometimes sprinkle toasted ground sesame on the peanuts & cane sugar topping. I also love to fill them with Nutella (Hazelnut Chocolate spread) or sometimes with butter and jam.
Just feel free to experiment with the toppings, the possibilities are endless! Any kind of sugar, butter, chocolate sauce, cheese, cookies, fruits & nuts will be ok. You can even try some fresh fruit also.
How to make Martabak manis
You will find a vast number of recipes to make them which is something very common when you make local foods. So this is my version of Martabak Manis.
Basically, martabak manis is a pancake made with flour, eggs, sugar, milk, and salt. Basic pancake recipes call for baking powder as the leavening agent.
However, to make fluffy pancakes with a chewy texture, in this recipe, I have used instant yeast together with baking powder and baking soda. In case, if you are looking for a recipe without yeast, try this Malaysian Apam balik recipe.
The size and the thickness of the pancake can be varied according to the size of your pan, the amount of batter, and the thickness of the batter. You can also make the small cute version of Martabak known as Martabak mini or Terang Bulan mini.
Ingredients
Flour-I used a mix of flour including plain flour, rice flour, and cornstarch. You can make them only with plain flour but I like to add some rice flour and cornstarch for a nice texture. You can also use tapioca flour instead of cornstarch.
Sugar-If you like sweet pancakes, adjust the amount of sugar you use for making the batter. We eat them with a combination of sweet toppings, so, I don’t want my pancakes to be too sweet.
Salt-Add a pinch of salt for a nice taste.
Yeast-I used instant yeast for a quick rise. If you use instant yeast, mix it with the flour mixture. If you use active dry yeast, you’ll need to activate your yeast first. Read the instructions on the package and use it accordingly. Make sure to use fresh yeast for the best result.
Baking powder-I used a teaspoon of baking powder to make fluffy soft pancakes.
Baking Soda-Add baking soda after resting the batter and just before cooking the pancakes. Make sure to dissolve baking soda in a spoonful of warm water.
Eggs-In this recipe, I used only one egg but adding two eggs will make softer pancakes.
Milk-I used coconut milk but you can also use dairy milk.
Useful Tips
- Prepare the toppings before you make the pancakes.
- The batter should be pourable. If the batter is too thick, add a tablespoon of warm water at a time and mix well.
- Always adjust the heat as needed to prevent the pancake from burning.
- I do not grease the pan with butter. In my experience, it is the secret of making pancakes with a nice honeycomb texture and a shiny golden color bottom.
How to choose the right pan
They are typically cooked in a special martabak pan made from thick steel. However, you can make them in a non-stick pan if you use the right one.
Choose a non-stick pan with a shiny smooth surface, thick bottom, and a lid. The size of the pancake depends on the size of your pan.
A pan with a thick bottom prevents the edges of the pancake from burning before it is well cooked inside. The lid helps steaming while distributing the heat evenly, to make fluffy pancakes.
Indonesian Sweet Pancakes (martabak manis)
step-by-step recipe
Prep time 10 mins
Resting time 30 mins
Cook time 20 mins
Total time 1 hour
Makes 2 to 3 pancakes (18 cm pan)
For Pancakes
100 g plain flour
30 g rice flour
20 g cornstarch (or tapioca flour)
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1 egg
1 teaspoon instant yeast
150 ml coconut milk or dairy milk
1/4 teaspoon baking soda
1 tablespoon water
For Topping
White sugar or cane sugar
Salted butter or margarine
Shredded cheese
Grated chocolate
Condensed milk
Roasted ground peanut
Instructions
Gather the Ingredients for Pancakes
Gather the Ingredients for Toppings (or use your choice of toppings)
Sift all the flour together with salt, and baking powder.
In a large bowl, beat the egg with sugar until pale yellow, and then stir in milk until well combined.
Then add the flour mixture together with instant yeast into the egg mixture
And whisk until you have a smooth batter without lumps.
Cover the bowl with a clean towel and let it rest for about 30 to 1 hour in a warm place until the batter becomes bubbly.
After resting time, dissolve baking soda in a spoonful of water and then stir into the batter. Wait for about 5 minutes. The mixture should be bubbly. If the batter is too thick, add little warm water and mix well.
Heat a small (15 cm to 20 cm) non-stick frying pan (with a thick bottom and smooth surface) over medium heat. I do not grease the pan with butter. In my experience, it is the secret of making pancakes with a nice honeycomb texture and a shiny golden color bottom.
Pour a ladle of batter into the hot pan.
Quickly lift and tilt the pan in a circular motion, swirling the batter to evenly cover the base of the pan and the edges of the pan thinly.
Make sure to spread the batter around the pan edges to create that distinctive crispy edges later on.
Reduce the heat to low, and cook until it creates plenty of bubbles on the surface.
Once the batter begins bubbling, sprinkle some sugar and cover with the lid until the pancake is fully cooked. According to the thickness of the pancake, the cooking time will be different. Make sure to adjust the heat and the time as needed.
For making cheese chocolate version
Spread the butter.
Sprinkle some shredded cheese, then cover with a lid. Cook for another 30 seconds or so, until the top is fully cooked and the cheese is melted.
Transfer the pancake to a flat surface or a plate. Spread the chocolate and add some ground peanuts. Pour the condensed milk on top of the other toppings. Fold and cut into pieces as desired.
Fold the pancake
Cut it as you desired.
Indonesian Sweet Pancakes
(Martabak Manis) Recipe
Best Martabak Manis (Indonesian Sweet pancakes)
Ingredients
For Pancakes
- 100 g plain flour
- 30 g rice flour
- 20 g cornstarch or tapioca flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon instant yeast
- 150 ml coconut milk or dairy milk
- 1/4 teaspoon baking soda
- 1 tablespoon water
For Topping
- White sugar or cane sugar
- Salted butter or margarine
- Shredded cheese
- Grated chocolate
- Condensed milk
- Roasted ground peanut
Instructions
- Gather the ingredients for pancakes and toppings.
- Sift all the flour together with salt, and baking powder.
- In a large bowl, beat the egg with sugar until pale yellow and then stir in milk until well combined.
- Then add the flour mixture together with instant yeast into the egg mixture
- And whisk until you have a smooth batter without lumps.
- Cover the bowl with a clean towel and let it rest for about 30 to 1 hour in a warm place until the batter becomes bubbly.
- After resting time, dissolve baking soda in a spoonful of water and then stir into the batter. Wait for about 5 minutes. The mixture should be bubbly. If the batter is too thick, add little warm water and mix well.
- Heat a small (15 cm to 20 cm) non-stick frying pan (with a thick bottom and smooth surface) over medium heat. I do not grease the pan with butter. In my experience, it is the secret of making pancakes with a nice honeycomb texture and a shiny golden color bottom.
- Pour a ladle of batter into the hot pan.
- Quickly lift and tilt the pan in a circular motion, swirling the batter to evenly cover the base of the pan and the edges of the pan thinly.
- Make sure to spread the batter around the pan edges to create that distinctive crispy edges later on.
- Reduce the heat to low, cook until it creates plenty of bubbles on the surface.
- Once the batter begins bubbling, sprinkle some sugar and cover with the lid until the pancake is fully cooked. According to the thickness of the pancake, cooking time will be different. Make sure to adjust the heat and the time as needed.
- For making cheese chocolate version: Spread the butter. Sprinkle some shredded cheese, then cover with a lid. Cook for another 30 seconds or so, until the top, is fully cooked and the cheese is melted.
- Transfer the pancake to a flat surface or a plate. Spread the chocolate and add some ground peanuts. Pour the condensed milk on top of the other toppings. Fold and cut into pieces as desired.
- Fold the pancake and cut it as you desired.
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