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Brief Overview
Martabak Manis is one of Indonesia’s favourite street food treats, often enjoyed as an evening snack with a cup of hot tea or coffee. This thick, sweet pancake captures the essence of comfort, layered with butter, sugar, and fillings that range from chocolate sprinkles to crushed peanuts.
Its golden crust and soft, airy crumb create a satisfying contrast that keeps locals returning to roadside stalls night after night. Although simple at its heart, Martabak Manis is a dish that feels festive and indulgent, a little celebration in each bite.
Across Indonesian cities, the aroma of Martabak Manis cooking on wide griddles fills the air as the sun sets. The pancake is cut into generous squares and stacked into boxes, ready to be carried home to share with family. Its sweetness and warmth offer comfort after long days, making it more than just a snack. It becomes part of evening routines and late night gatherings, binding people with shared flavours they grew up loving.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Martabak Manis?
Martabak Manis is essentially a thick pancake cooked on a flat pan until the surface bubbles and sets into a honeycombed texture. Once cooked, it is slathered with margarine or butter, sprinkled with sugar, and topped with a variety of fillings before being folded in half. This creates layers of sweetness, warmth, and richness with each bite.
The classic filling combines chocolate sprinkles, sweetened condensed milk, and crushed peanuts, creating a flavour profile that is nutty, creamy, and sweet. Variations include cheese, sesame seeds, or even crushed Oreos for a modern twist. Every vendor offers a slightly different version, shaped by regional preferences and personal flair.
Ingredients and Taste
The base batter for Martabak Manis includes flour, sugar, eggs, yeast, baking powder, and water or milk, mixed to achieve a smooth pourable consistency. When cooked, it forms a fluffy, slightly chewy pancake with a golden brown crust that adds a light crispness.
Butter or margarine is brushed onto the hot surface, seeping into the pores to create a rich, moist crumb. Sugar and sweetened condensed milk deepen its sweetness, while fillings like peanuts add crunch. Cheese offers a salty contrast, and chocolate sprinkles melt slightly against the warmth, becoming velvety. The overall taste is deeply sweet, with hints of nuttiness and a satisfying buttery finish that lingers on the tongue.
A Taste of History
Martabak Manis, sometimes called Terang Bulan in parts of Indonesia, is believed to have Chinese origins. The pancake’s technique is similar to Chinese style thick pancakes sold by Hokkien traders who travelled through Southeast Asia. Over time, local adaptation transformed it into an Indonesian street food staple.
Originally sold at night markets, its name Martabak is shared with savoury stuffed martabak, but Manis distinguishes it as the sweet version. Its popularity grew during the 20th century, becoming a beloved snack across Java, Sumatra, and beyond.
Today, Martabak Manis continues to evolve with creative fillings, yet it retains the nostalgic essence of a simple sweet pancake enjoyed with family, bringing warmth to Indonesian evenings with every rich, tender bite.
How to make Indonesian Martabak Manis
Martabak Manis is a beloved Indonesian street snack, known for its thick, fluffy texture and generous sweet fillings. Expect a fun batter fermentation, easy pan cooking, and a deeply aromatic pancake ready to be folded with chocolate, nuts, and condensed milk. See the recipe card at the bottom for printable directions.
Ingredients
For the batter:
- 250 g all-purpose flour
- 50 g caster sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp instant yeast
- 350 ml warm water
- 1 egg
For toppings and filling:
- 100 g granulated sugar (for sprinkling)
- 50 g butter (melted)
- 100 g sweetened condensed milk
- 50 g crushed roasted peanuts
- 50 g chocolate sprinkles
- Optional: grated cheddar cheese for a traditional twist
Cooking Instructions
Step 1: Prepare the Batter Base
To begin, take a large bowl and combine the flour, caster sugar, salt, and baking powder. Mix well using a whisk to evenly distribute the dry ingredients. This ensures the pancake rises uniformly and avoids lumps in your final batter.
Step 2: Activate the Yeast
In a small cup, dissolve the instant yeast in warm water. Let it sit for 5 minutes until slightly frothy. This activation step helps develop the classic airy texture of Martabak Manis. Once frothy, pour it into the flour mixture.
Step 3: Mix the Batter
Add the egg to the bowl and whisk the batter thoroughly until smooth with no dry spots. The batter should be pourable but slightly thick. Cover the bowl with a clean cloth and let it rest for 45 minutes to an hour at room temperature. This fermentation develops flavour and fluffiness.
Step 4: Preheat and Prepare the Pan
Preheat a non-stick pan over low to medium heat for 5 minutes. Brush lightly with butter to prevent sticking. A well heated pan ensures the pancake forms its signature honeycomb texture.
Step 5: Pour and Cook the Pancake
Pour the rested batter into the pan, swirling it gently to form an even circle. Cover the pan with a lid and cook for 10-12 minutes until bubbles form and the top sets. Avoid high heat to prevent burning the bottom before the top is cooked.
Step 6: Sprinkle Sugar
Once the surface is set but still slightly moist, sprinkle granulated sugar evenly over the pancake. Replace the lid and cook for another 2 minutes until the sugar slightly melts in.
Step 7: Remove from Heat and Butter
Turn off the heat and remove the pancake carefully onto a flat surface. Brush the entire surface generously with melted butter to keep it moist and fragrant. Transition to filling preparation immediately for best results.
Step 8: Add Fillings
Sprinkle roasted peanuts and chocolate sprinkles evenly over the buttered surface. For a traditional twist, add grated cheddar cheese before drizzling with sweetened condensed milk for richness.
Step 9: Fold and Press
Using a flat spatula, fold the pancake in half to enclose the fillings. Press gently to secure. The melted chocolate and cheese should fuse slightly with the warm interior, creating a layered sweetness.
Final Step: Serve and Enjoy
Cut into even slices and serve warm as a delightful snack or dessert. Pair with unsweetened tea or black coffee to balance the sweetness. Martabak Manis is best enjoyed freshly made when the pancake is soft, warm, and fragrant.
Variations and Substitutions
- Substitute chocolate sprinkles with Nutella spread for a richer cocoa layer.
- Replace peanuts with crushed cashews or almonds for a different nutty profile.
- Omit cheese if you prefer a purely sweet flavour without the savoury contrast.
Cooking Tips for Perfect Martabak Manis
- Let the batter rest adequately to develop airy honeycomb holes.
- Always cook on low to medium heat to avoid burning while allowing bubbles to form.
- Use a non-stick pan with a fitted lid to ensure even cooking and moisture retention.
- Sprinkle sugar while the top is still moist to help it melt slightly into the pancake.
- Butter generously after cooking to keep the pancake soft and aromatic.
Indonesian Martabak Manis (Sweet Pancake)
Ingredients
For the batter:
- 250 g all-purpose flour
- 50 g caster sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp instant yeast
- 350 ml warm water
- 1 egg
For toppings and filling:
- 100 g granulated sugar for sprinkling
- 50 g butter melted
- 100 g sweetened condensed milk
- 50 g crushed roasted peanuts
- 50 g chocolate sprinkles
- Optional: grated cheddar cheese for a traditional twist
Instructions
- To begin, take a large bowl and combine the flour, caster sugar, salt, and baking powder. Mix well using a whisk to evenly distribute the dry ingredients. This ensures the pancake rises uniformly and avoids lumps in your final batter.
- In a small cup, dissolve the instant yeast in warm water. Let it sit for 5 minutes until slightly frothy. This activation step helps develop the classic airy texture of Martabak Manis. Once frothy, pour it into the flour mixture.
- Add the egg to the bowl and whisk the batter thoroughly until smooth with no dry spots. The batter should be pourable but slightly thick. Cover the bowl with a clean cloth and let it rest for 45 minutes to an hour at room temperature. This fermentation develops flavour and fluffiness.
- Preheat a non-stick pan over low to medium heat for 5 minutes. Brush lightly with butter to prevent sticking. A well heated pan ensures the pancake forms its signature honeycomb texture.
- Pour the rested batter into the pan, swirling it gently to form an even circle. Cover the pan with a lid and cook for 10-12 minutes until bubbles form and the top sets. Avoid high heat to prevent burning the bottom before the top is cooked.
- Once the surface is set but still slightly moist, sprinkle granulated sugar evenly over the pancake. Replace the lid and cook for another 2 minutes until the sugar slightly melts in.
- Turn off the heat and remove the pancake carefully onto a flat surface. Brush the entire surface generously with melted butter to keep it moist and fragrant. Transition to filling preparation immediately for best results.
- Sprinkle roasted peanuts and chocolate sprinkles evenly over the buttered surface. For a traditional twist, add grated cheddar cheese before drizzling with sweetened condensed milk for richness.
- Using a flat spatula, fold the pancake in half to enclose the fillings. Press gently to secure. The melted chocolate and cheese should fuse slightly with the warm interior, creating a layered sweetness.
- Cut into even slices and serve warm as a delightful snack or dessert. Pair with unsweetened tea or black coffee to balance the sweetness. Martabak Manis is best enjoyed freshly made when the pancake is soft, warm, and fragrant.
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