Martabak Manis

Name: Martabak Manis
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 300g all-purpose flour; 100g sugar; 2 eggs; 400ml warm water; 7g instant yeast; 1 tsp baking soda; 1/2 tsp baking powder; Pinch of salt; Toppings: 100g butter, melted; Condensed milk; Chocolate sprinkles (meses); Crushed roasted peanuts; Grated cheese; Sesame seeds

Martabak Manis (mar-TAH-bak MAH-nis)

Sweet Thick Pancake

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 452 kcal

A thick, fluffy, crumpet-like pancake with a thousand honeycomb holes, slathered with butter, condensed milk, chocolate sprinkles, crushed peanuts, and cheese — Indonesia's ultimate late-night indulgence.

Nutrition & Info

Protein 10.0g

Carbs 58.0g

Fat 20.0g

Protein Carbs Fat

Dietary

vegetarian

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs ⚠ peanuts

Equipment Needed

special martabak pan (wide, deep) whisk spatula

Presentation Guide

Vessel: paper box

Garnishes: extra butter, condensed milk drizzle

Accompaniments: hot tea or coffee

Ingredients

300g all-purpose flour
100g sugar
2 eggs
400ml warm water
7g instant yeast
1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Toppings: 100g butter, melted
Condensed milk
Chocolate sprinkles (meses)
Crushed roasted peanuts
Grated cheese
Sesame seeds

Instructions

1
Dissolve yeast in warm water with a pinch of sugar. Let stand 5 minutes until foamy.
2
Whisk flour, sugar, eggs, yeast mixture, baking soda, baking powder, and salt into a smooth batter. Rest for 30 minutes.
3
Heat a wide, deep martabak pan (or cast iron skillet) over medium-low heat. Grease lightly.
4
Pour batter into the pan, cover, and cook for 15-20 minutes until the top is set, full of tiny holes, and the bottom is deep golden brown.
5
Remove from pan. Immediately spread generously with melted butter and condensed milk.
6
Shower with chocolate sprinkles, crushed peanuts, grated cheese, and sesame seeds. Fold in half, cut into pieces, and serve warm.

💡

Did You Know?

Martabak manis vendors are essentially Indonesian pancake artists — customers choose their own combination of toppings, and the most popular stands have lines stretching down the street at midnight.

Chef's Notes

Equipment Tips

special martabak pan (wide, deep)
whisk
spatula

Garnishing

extra butter, condensed milk drizzle

Accompaniments

hot tea or coffee

The Story Behind Martabak Manis

Martabak manis evolved from Arab-influenced stuffed pancakes that arrived in Indonesia through centuries of trade with the Middle East and India. The sweet version is distinctly Indonesian, with toppings reflecting the country's love of bold flavor combinations. It became one of Indonesia's most iconic street foods, with vendors operating exclusively in the evening hours.

🕐 Traditionally enjoyed evening street food, after dinner treat 📜 Origins: Arab-Indonesian, 19th century

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