Martabak Manis Recipe (Indonesian Chocolate Peanut Pancakes)

Martabak Bangka and Martabak Manis are fascinating Indonesian delicacies with distinct culinary identities. Hailing from the Bangka Belitung Islands, Martabak Bangka showcases a unique interplay between a pancake and a cake. Its generous thickness and dense, cake-like texture set it apart. This delectable treat features a luscious medley of fillings, including chocolate, cheese, and peanuts, enveloped within its folds. The resulting creation is a delectably thick, crispy, and indulgent dessert, beloved for its rich flavors and satisfying mouthfeel.

In contrast, Martabak Manis, also referred to as Terang Bulan, exhibits a lighter and more delicate nature. This delightful pancake variation delights with its airy and fluffy texture. The batter, typically a blend of all-purpose flour, water, sugar, and other secret ingredients, is skillfully spread on a griddle. Sweet fillings like chocolate, cheese, or condensed milk are artfully placed before the pancake is deftly folded in half. The result is a thin, tender pancake that encapsulates the enticing sweetness of the fillings.

Autolysing a dough or batter involves letting it rest for a certain period to allow the flour to hydrate fully and develop gluten naturally. While autolysing is a beneficial technique, allowing the dough to autolyse for an excessively long time can have some drawbacks.
If you autolyse the dough for several hours or overnight at room temperature, there is a risk of over-fermentation. 


During an extended autolyse, enzymes naturally present in the flour start breaking down the starches into sugars. This process can lead to excessive fermentation and the production of excess carbon dioxide, resulting in overproofed dough. The dough may become overly sticky, lose its structure, and become difficult to handle.


Furthermore, an extended autolyse can eventually weaken the gluten structure in the dough. Gluten development is crucial for providing elasticity and structure to baked goods. If the dough is left to autolyse for too long, the gluten strands can break down, leading to a weaker structure and a less desirable texture in the final product.


Stick to the one-hour resting time in this recipe, and you will be fine.

Martabak Manis
Martabak Manis, AKA Min Jiang Kueh is a thick and sweet pancake dish found throughout Indonesia and Malaysia, and the one you are staring at a meticulously crafted recipe for! It features a pancake base cooked in a covered pan with a fluffy and chewy texture, and it's filled with a variety of sweet fillings. The fillings can range from chocolate and grated cheddar cheese (I know it sounds sorta strange, but try it with your favorite shredded vegan cheese melted on one side, it's kinda amazing) to condensed milk (I use coconut or oat-based condensed milk) and chopped nuts. The thick pancake is typically folded or rolled and topped with additional sweet condiments such as powdered sugar or drizzles of chocolate syrup.

Martabak Telur
Savory Martabak Telur, on the other hand, is a savory variant that showcases the savory side of this dish. It often consists of a thinner, crepe-like pancake cooked in a large flat frying pan, that is filled with a mixture of beaten duck eggs, minced meat (commonly beef or chicken), onions, herbs, and spices.
You can make it vegan using scrambled tofu with diced potatoes and green onions, or "JUST EGG" with some pulled jackfruit, or stir fried seitan (I have a great vegan chicken recipe you might dig for that). The filling is spread evenly over the pancake and then folded into a square or rectangular shape. Instead of condensed milk, savory Martabak Telur is typically served with a side of tangy and spicy dipping sauce, adding a burst of flavor to the savory pancake. I garnish this style of martabak with sesame seeds, and serve it with my Korean BBQ Sauce on the side, and it's a gosh darned sliced-green-onions-topped-pancake-dream-come-true.

These thick sweet pancakes are cooked only on one side, partially by steaming as the pan is covered. The "honeycomb" bubble pattern that forms as the pancake cooks is an essential characteristic of fluffy Martabak Manis. When preparing the batter, after a one-hour resting period, baking powder and baking soda are added. These agents release carbon dioxide gas when they come into contact with moisture and heat during the cooking process.

As the pancake batter is poured onto the griddle, the gas bubbles trapped within the batter expand, creating a distinctive honeycomb-like structure. As the bubbles reach the surface, when the batter is just about half cooked, sugar is sprinkled on, and the particles of sugar help open the bubbles, leaving a pathway for the fillings to become absorbed into the pancake.

The fluffy and porous nature of the pancake allows the fillings to penetrate into the crevices, creating a delicious interplay of tastes and textures. For example, if chocolate is used as a filling, the heat from the pancake helps melt the chocolate, infusing every bite with its luscious richness. Similarly, ingredients like condensed milk, chopped peanuts, or other sweet or savory fillings interact with the pancake, enhancing its flavor profile and creating a delectable synergy.

The trick is getting the cooking temperature just right so that the thick pancake achieves the classic chewy texture, and golden brown color on the bottom, without burning. In my cast iron skillet, I set the flame a little shy of medium, and they cook perfectly.