📝 About This Recipe
Martabak Manis, also known as Terang Bulan, is Indonesia’s most beloved late-night street food, famous for its thick, spongy texture and iconic 'honeycomb' structure. This decadent dessert features a buttery, golden-brown crust filled with a symphony of sweet toppings like chocolate, crunchy peanuts, and creamy condensed milk. It is a true masterpiece of Indonesian Jajanan Pasar that balances a soft, chewy interior with a rich, salty-sweet finish.
🥗 Ingredients
The Batter Base
- 250 grams All-purpose flour (sifted)
- 50 grams Granulated sugar
- 1 piece Large egg (at room temperature)
- 300 ml Whole milk (lukewarm)
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla extract
The Leavening Agent
- 1/2 teaspoon Baking soda (to be added right before cooking)
- 1/2 teaspoon Baking powder (to be added right before cooking)
- 2 tablespoons Water (to dissolve the leavening agents)
Classic Toppings & Finishing
- 50 grams Salted butter (high quality, for slathering)
- 1/4 cup Sweetened condensed milk
- 1/2 cup Chocolate sprinkles (Meises)
- 1/4 cup Roasted peanuts (crushed)
- 1/2 cup Grated cheddar cheese (optional but traditional)
- 2 tablespoons Granulated sugar (for sprinkling during cooking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, 50g sugar, and salt until well combined.
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2
Slowly pour in the lukewarm milk and vanilla extract while whisking continuously to ensure a smooth, lump-free batter.
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3
Add the egg and beat the batter vigorously with a whisk for about 5-10 minutes; this incorporates air, which is essential for creating the honeycomb holes.
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4
Cover the bowl with a damp cloth or plastic wrap and let the batter rest at room temperature for at least 45-60 minutes.
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5
Preheat a heavy-bottomed non-stick skillet or a specialized Martabak cast-iron pan over very low heat. The pan must be evenly heated.
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6
In a small bowl, dissolve the baking soda and baking powder in 2 tablespoons of water. Stir this mixture into the rested batter just before you are ready to pour it into the pan.
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7
Pour half of the batter into the center of the preheated pan. Use the back of a ladle to push the batter toward the edges of the pan to create a thin, crispy crust around the rim.
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8
Cook on low heat uncovered. Wait until bubbles start to form and pop on the surface, creating the signature 'honeycomb' holes.
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9
Once the surface is covered in holes and the batter is mostly set but still slightly moist on top, sprinkle a tablespoon of sugar evenly over the pancake.
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10
Cover the pan with a lid for 1-2 minutes to allow the steam to finish cooking the top of the pancake and melt the sugar.
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11
Carefully slide a spatula under the Martabak and remove it from the pan onto a cutting board. Immediately slather a generous amount of butter over the hot surface.
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12
Add your desired toppings: a drizzle of condensed milk, followed by chocolate sprinkles, crushed peanuts, and grated cheese.
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13
Fold the pancake in half to create a semi-circle. Brush the outer crust with more butter for a glossy, savory finish.
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14
Slice the Martabak into rectangular pieces and serve immediately while warm and gooey.
💡 Chef's Tips
Use a heavy-bottomed pan to ensure even heat distribution and prevent the bottom from burning before the top is cooked. Do not skip the resting time; this allows the gluten to relax and the air bubbles to develop properly. Only add the baking soda and powder right before cooking to ensure maximum 'lift' and hole formation. Keep the heat consistently low; if the pan is too hot, the bottom will char before the honeycomb structure forms. For an authentic flavor, use a mix of Wijsman (Dutch butter) and regular salted butter.
🍽️ Serving Suggestions
Pair with a hot cup of Indonesian Jasmine tea or black coffee to balance the intense sweetness. Serve as a communal snack during late-evening gatherings, as is traditional in Indonesia. Try a modern twist by adding toppings like crushed Oreo cookies, Nutella, or Matcha spread. For a refreshing contrast, serve alongside sliced tropical fruits like mango or banana.