What I’m missing the most about home is street food carts that are lining up the street at night. It’s unbelievable how crowded the street can be at night and people are still busy eating. Something about street food that has that unglamorous, rustic, hearty vibes that I just love so much. I can also see the person prepare the food right in front of me. My dad was big on snacks!! He loved to snack on street food and kue kue (cakes and sweet treats in Indonesian language). This martabak manis was definitely one his favorites. It’s usually available at night after dinner time and that’s when my dad would come and asked us what we would like for supper. Some days they could be noodle soup, stir-fried noodles, steamed buns, baked buns, mini cakes etc. Sounded like we were having a second dinner there ha..ha.. but that’s one of the sweetest childhood memories I will never forget. Some days they could be this martabak manis. Usually wrapped in banana leaves as a wrapper when my dad brought them home.
I love this martabak manis so much because they are so soft, spongy, and I just like biting into the crunchy peanuts with chocolate. Some even put cheese in there…that sweet and salty combination was truly amazing!!! The martabak is usually also characterized by its thickness and also some honeycomb appearance. Mine didn’t have a whole lot of honeycomb appearance, but the taste and texture were pretty spot on.
Indonesian sweet martabak (Martabak manis) 12-inch martabak
- 350 ml lukewarm milk
- 2 tsp yeast
- 1 Tbsp sugar
- 260 gr all-purpose flour
- 1/2 tsp salt
- 1/2 Tbsp baking powder
- 2 large eggs
- 2 Tbsp sugar
- 1/4 cup melted butter + 1 Tbsp for brushing the pancakes
- 1/2 cup roasted ground peanuts
- 1/2 cup chocolate sprinkles/Nutella/semi-sweet chocolate morsels or as much as you desire
- 1/2 cup shredded cheese optional
- 1/4 cup of condensed milk
Place the lukewarm milk in a heatproof container, stir in the sugar and sprinkle in the yeast. You don't need to stir the yeast. Let it sit for 10 minutes and it will start to get foamy
Place the flour, salt, and baking powder in a large mixing bowl and stir to mix. Make a well in a middle and crack in two eggs. Use a whisk to break the eggs and gradually stir in the flour from the side into the well and pour in the milk mixture and continue to stir and mix the flour in until you have pour in all the milk. The batter should be somewhat thick and smooth. Cover with plastic wrap and place in a warm place for 30 minutes. I preheat my oven to 95 F and turn it off then put the batter in there during winter time
At the end of 30 minutes, you will see air bubbles all over the batter. Preheat a 12-inch cast-iron skillet (I prefer to use this over non-stick regular pan now) over medium heat. Brush the skillet (including the sides) with butter.
Pour in all the batter into the skillet and swirl around to cover the base of the pan and the side of the skillet (to get that crispy edge). Let it cook on low to medium heat until you see lots of bubble on the surface of the pancake, about 10 minutes. You can use a rubber spatula to take a peak at the bottom of the martabak, it should be golden brown. If you are happy with the color, sprinkle with 2 Tbsp of sugar all over the surface of the pancake. Cover the pan with a lid (or aluminum foil) and let it cook for another 15 minutes over low to medium heat
Uncover the lid at the end of cooking time and the martabak should be all puffed up. Remove from the skillet to a large platter using rubber spatula. Brush with melted butter on the surface.Spread the nutella or semi-sweet chocolate morsels all over the surface,sprinkle on the peanuts and cheese (if using), drizzle with condensed milk and fold the pancakes over to form a half-circle. Brush on more melted butter on the pancake. Cut into 3-4 triangles or into squares (it's up to you). Serve immediately
My husband’s first bite and his expression after 20 something years of not having this was the reason why I enjoy experimenting with cooking (and sometimes baking) at the kitchen!