How to prepare Martabak Manis, or thick, sweet pancakes, a popular street meal in Indonesia.
Martabak Manis are thick, sweet pancakes from Indonesia.
How to prepare Martabak Manis, or thick, sweet pancakes, a popular street meal in Indonesia.
We are preparing thick Indonesian sweet pancakes, known as Martabak Manis, today. There are varieties of this well-liked street snack throughout Southeast Asia; in Singapore and Malaysia, they are sometimes referred to as Appam Balik or Mi Jiang Kueh.
Although Appam Balik and Mi Jiang Kueh are also delicious treats, they are unquestionably less decadent than the Indonesian version, which is typically covered in copious amounts of butter, sweet toppings, and sweet condensed milk—oh, and sugar. Actually, it’s very simple to prepare, and the benefit of doing it yourself is that you can decide how much of the immoral stuff to use—or not, I’m not passing judgment.
What Are the Martabak Manis Toppings?
The toppings are entirely up to you, however I personally like Nutella and cheddar cheese. Cheese, chopped almonds, and chocolate sprinkles f
rom the Ceres brand are common toppings in Indonesia. To be honest, I prefer my Martabak with only cheddar cheese, but I added Nutella for a chocolatey shot. That’s just me, but I think the cheese’s salty umami perfectly balances out all those sweet, cloying flavors.
Chocolate and chopped almonds with sugar are typical toppings for Appam Balik and Mi Jiang Kueh. Another alternative is red bean paste, which I love.
How to Create a Soft, Dense, and Spongy Texture
In contrast to a typical pancake, which is airy, Martabak Manis is soft, bouncy, and dense. It’s also quite airy. I know it’s a complicated pancake.
I had tough pancakes the first time I cooked this. The texture seemed strange, but the taste was there. I’m a weak whisker, it turns out. So give it a good whisk and give it some muscle. Better still, save yourself the effort by using an electrical mixer.
The one to two-hour rest period is also very important. The gluten in the batter will grow while the batter is resting. The pancake is dense and chewy because of the gluten.
The Greatest Pan for Manis Martabak
The massive, thick cast iron pans used at authentic Martabak Manis stalls hold heat well and consistently produce delicious pancakes. Thus, it is advised to use a non-stick pan with a hefty bottom. You can use neutral-tasting oil to clean a cast iron or non-stick pan. Butter will also work well, but watch the heat carefully to avoid burning it.
I have enough batter to make one large pancake in a 10-inch pan. Two pancakes should come out of the batter if you use a smaller pan, like an 8-inch.
Don’t worry if you only have a standard frying pan! In order to avoid a thick pancake, use less batter. You’ll have better control over the pancake batter as a result. Also, keep a careful eye on the pancake and reduce the heat right once if many holes begin to appear. The pancake should not be burned.
Ingredients:
minced beef (250 g)
1 medium onion, cut and peeled
1 little leek, cut in half lengthwise and sliced
1 spring onion, cut thinly
Three eggs
1 spoonful of curry powder
1/2 teaspoon of powdered cumin
White pepper and salt
Dough
100 g plain flour
25 g tapioca flour
250 ml cold water
1/2 teaspoon of salt
How To Cook
Filling: Spend a few seconds sautéing an onion in vegetable oil. Stir-fry the meat until it changes color. Add curry powder, cumin, salt, and pepper after adding the leek and continuing to sauté for two or three minutes. After combining all the spices, simmer for three minutes. Take off the heat. Place the spring onion and eggs in a bowl with the contents. Stir thoroughly.
Dough: In a bowl, combine all the ingredients and stir until well combined and lump-free. Next, add two to three tablespoons of the batter to a non-stick frying pan that has been preheated. Ensure that the entire pan is covered with dough. When it’s finished, remove.
To make Martabak, place two teaspoons of filling in the middle of the dough. Then, take the skin and fold it in from side to side so that it completely covers the filling in an envelope shape. Turn it over to cook the other side after frying it until one side is golden brown. Warm up and serve.
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