Martabak Manis- Indonesian chocolate and peanut pancakes

Picture a bustling corner of a vibrant city. It could be Singapore, Jakarta, or even Kuala Lampur. Aromas waft through the air like whispers of enchantment, and there lived a humble vendor. He is there in the shadows of every city in Southeast Asia. With hands skilled in the art of creation, he crafted a delicacy that captured the hearts of all who tasted it – Martabak Manis. This sweet sensation, born from a harmonious blend of tradition and innovation, held within it a story as old as time.

As dusk descended upon the streets, the vendor's cart became a stage for a dance of flavors. The batter, like silk in his hands, cascaded onto the griddle, awakening the senses with its sizzling melody. It transformed into a golden canvas, eager to embrace the secrets of indulgence that awaited. The sweet symphony began.

From the depths of his cart, he conjured the spellbinding combination of vegan butter and granulated sugar. As they mingled and merged, a caramelized alchemy unfolded, weaving a tapestry of velvety richness that kissed the palate with each bite. The Martabak Manis came alive, transforming mere ingredients into a symphony of sensations.

With each serving, the vendor became a storyteller, sharing a tale of delight and discovery. He poured the condensed coconut milk or oat milk, drizzling it gently like stardust, binding together the layers of flavor. The sweetness whispered secrets of far-off lands, inviting those who tasted it to embark on a journey of the senses.

And as nightfall painted the sky in hues of ebony, the Martabak Manis emerged, adorned with a crown of chopped semi-sweet chocolate chips and roasted peanuts. Each bite held the promise of bliss, a moment suspended in time. It was a reminder that beauty and magic could be found in the simplest of pleasures, a testament to the power of creation and the joy it brought to all who indulged.

In that little corner of the city, the Martabak Manis became more than just a dessert; it became a vessel for stories, a canvas for dreams, and a taste of pure enchantment. With each bite, a connection was forged, bridging cultures, igniting passions, and reminding us that the world is a tapestry of flavors waiting to be savored.

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Jump to:

• 🥰Why you are going to adore the ever-loving heck outta this recipe
• 🤷‍♀️What is Martabak Manis, and where does it come from?
• 🧈Ingredients
• 📖Step-by-step instructions
• 🫧 The sought-after honeycomb bubble pattern
• 🥣The importance of autolyse
• ✌️The two primary styles of Martabak
• 🍽️Serving Ideas
• 🔪Equipment
• The savory long distant roots of this dish will surprise you
• 🤷‍♀️FAQ
• ✌️Other dishes that go great with this:
• 💣WISH YOU ATE MORE BOMB VEGAN FOOD?
• Martabak Manis- Indonesian pancakes with chocolate and peanuts

🥰Why you are going to adore the ever-loving heck outta this recipe

1. Vegan AF: This Martabak Manis recipe is entirely plant-based. It’s a yummy decadent dessert, but it doesn’t have to put you, or any cute critters into an early grave. No cholesterol, no harm to animals, and no compromise on flavor or texture. This is what’s up!
2. Simple and Approachable: While Martabak Manis may sound complex, this recipe breaks it down into manageable steps. This is one of the few Southeast Asian desserts with easily accessible ingredients and no need for specialized equipment. Even novice cooks can recreate this delectable treat in the comfort of their own kitchen.
3. An easy introduction to advanced baking methods: The autolyse stage and leavening agents work together to create a pancake that is exceptionally fluffy and tender. The honeycomb bubble pattern adds a unique visual appeal, while the spongy texture absorbs the flavors of the fillings, creating a harmonious mouthfeel. The way the batter is poured around the pan creates thin crispy edges, with a tender cloud-like center that absorbs the hell out of whatever filling you use.

🤷‍♀️What is Martabak Manis, and where does it come from?

Martabak Manis, also known as Terang Bulan or Apam Balik in some regions, is a beloved dish with a rich history and diverse origins. Its roots can be traced back to the streets of Southeast Asia, where it has become a popular street food delicacy.

Different from other pancakes (like these OUTSTANDING blue corn pancakes), Martabak is only cooked on one side, creating a fluffy steamed pancake body.

🧈Ingredients

👉Tapioca starch: Tapioca starch, also known as tapioca flour is derived from cassava root, and is a versatile ingredient commonly used in cooking and baking. It is prized for its ability to add thickness, improve texture, and enhance the binding properties of various dishes, including desserts like Martabak Manis. If tapioca starch is not available, a suitable substitution would be cornstarch, or potato starch which share similar properties and can be used in a 1:1 ratio as a replacement.

👉Condensed coconut milk: Condensed coconut milk is a rich and creamy, slightly gooey ingredient widely used in both sweet and savory recipes, including this Vegan Martabak Manis! It is made by simmering coconut milk and sugar together until most of the water content evaporates, resulting in a thick, sweet, and indulgent product. Condensed coconut milk adds a luxurious texture, a hint of tropical flavor, and a touch of sweetness to desserts, making it a delightful addition.

If condensed coconut milk is not readily available, a suitable substitution is condensed oat milk. Condensed oat milk offers an even creamier consistency and comparable sweetness.

👉Peanuts: Using unsalted dry roasted peanuts in the recipe for Vegan Martabak Manis adds a satisfying crunch and nutty flavor that complements the sweetness of the dish. The peanuts provide a delightful contrast in texture and a subtle hint of savory notes, enhancing the overall taste experience. You can swap them out for any other unsalted roasted nuts you might love more than peanuts, such as almonds, macadamia nuts, pistachios, or Brazil nuts.

👉Chocolate chips: he vegan semi-sweet chocolate chips used in this recipe provide a decadent and rich chocolate flavor that contrasts the thick pancakes beautifully. When selecting chocolate for this recipe, opt for high-quality vegan chocolate chips that are made with natural ingredients and have a rich cocoa content (over 60%). Look for options that are labeled as "semi-sweet" or "dark" chocolate, as they will provide a balance of sweetness and intensity. if you have some on hand, you can use a vegan chocolate spread instead of the chips.

📖Step-by-step instructions

You wanna see how these fluffy golden chocolate stuffed clouds are born? I will walk you through the whole process. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Sprinkle granulated sugar over the bubbling surface of the pancake to enhance the bubbles and create a porous texture.

When the center puffs and the batter is mostly set and no longer liquid-looking, uncover the pan and brush the surface of the pancake with vegan butter, ensuring even distribution.

Sprinkle chopped semi-sweet chocolate chips onto the surface of the pancake and allow them to melt slightly as the pancake continues to cook for about 30 seconds. Be careful not to overcook the pancake to maintain a soft and fluffy texture.

Transfer the Martabak Manis to a cutting board, sprinkle liberally with chopped peanuts, and fold one half of the pancake over, forming a half-circle sandwich. Allow the chocolate chips to melt slightly before folding the pancake to incorporate the chocolate.

🫧 The sought-after honeycomb bubble pattern

Martabak Manis is 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.

🥣The importance of autolyse

The autolyse stage, which involves letting the batter sit for an hour before adding the leavening agents, plays a significant role in the preparation of Martabak Manis. It is an important technique in baking that allows the flour to hydrate fully and certain chemical reactions to take place, resulting in a more desirable texture and flavor.

During the autolyse stage, the particles of flour in the batter absorb the liquid ingredients, such as water (or pandan juice if used), and form gluten. Gluten is the protein network in wheat that gives structure and elasticity to the pancake batter. Allowing the flour to fully hydrate enhances gluten development, leading to a more tender and fluffy pancake that is more likely to develop the desired honeycomb texture.

The autolyse stage also allows enzymes present in the flour to begin breaking down starches into simpler sugars. This process, known as amylase activity, helps develop flavor and aids in browning during cooking. Allowing the batter to rest results in a more complex flavor, and more evenly browned final product.

Furthermore, when you let the batter rest, the flour particles fully absorb the liquid, resulting in a more consistent batter. This helps in achieving a uniform texture throughout the pancake, ensuring that it cooks evenly and attains the desired lightness and fluffiness.

After the autolyse stage, the leavening agents, baking powder and baking soda, are added to the batter in a liquid slurry. These agents react with the moisture, heat, and acids present in the batter, producing carbon dioxide gas. The gas is responsible for the formation of air pockets and the creation of the honeycomb bubble pattern, contributing to the fluffy texture of Martabak Manis.

✌️The two primary styles of Martabak

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.

🍽️Serving Ideas

Want to fit this into a Southeast Asian feast?

Serve martabak as the perfect dessert after enjoying flavorful dishes such as Nasi Uduk Betawi (Indonesian coconut rice), Ketoprak (an Indonesian vermicelli salad with spicy peanut dressing), Thick Bami Goreng, sweet and savory Mee Goreng, Lontong (compressed rice cake), or Sayur Lodeh (the absolutely BOMB coconut vegetable stew found throughout Indonesia). It goes great following Filipino dishes like this DOPE charred eggplant salad with green mango, or crispy tofu sisig.

This also makes a great dessert after Chinese or Korean meals like Chee Cheong Fun (a dim sum classic), Crispy Rice Dumplings with red jujube dates, and Vegan Bulgogi with Kimchi Fried Rice. 

The contrasting textures and indulgent flavors of the pancake, along with its luscious fillings, will provide a satisfying and memorable dessert experience. The Martabak Manis pairs well with a cup of hot tea or a refreshing iced beverage, allowing you to savor the harmonious combination of sweet, savory, and aromatic delights.

Aside from Kue Bandung, Martabak Manis is one of Indonesia's most famous desserts, and it is easy to replicate in home kitchens around the world. Kue Mandung is a traditional Indonesian dessert originating from the city of Bandung in West Java. It is a sweet treat that consists of layers of colorful jelly or agar-agar, often in pastel shades, stacked together to create a vibrant and visually appealing dessert.

🔪Equipment

While I am almost always against using non-stick cookware, the best kind of pan to use for making Martabak Manis is a 9-inch non-stick pan. The non-stick coating ensures that the pancake doesn't stick to the pan, without adding extra fat, making it easier to flip and achieve a beautifully golden and evenly cooked result. 

A pan with a glass lid is especially beneficial, as it allows you to monitor the cooking process without lifting the lid. You can easily observe when the pancake starts to bubble and determine the right timing for uncovering, sprinkling sugar, and brushing with vegan butter. The glass lid helps maintain the steam within the pan, aiding in the pancake's texture development while giving you a clear view of the pancake's progress, ensuring it is cooked to perfection.

Do not cook this in a hok lo pan or wok, as there will be too much inconsistency in the thickness of the pancake if a flat pan is not used.

The savory long distant roots of this dish will surprise you

Martabak has its origins in the Middle East, particularly in Yemen, where it is known as "Murtabak." It was traditionally a savory stuffed pancake, filled with a mixture of meat, onions, and spices. As it traveled across trade routes, it underwent various transformations and adaptations, eventually giving birth to Martabak Manis as we know it today.

Martabak Manis made its way to Indonesia, Malaysia, Singapore, and other neighboring countries, where it was warmly embraced and incorporated into the local culinary fabric. Over time, it underwent regional variations and acquired unique characteristics in each country.

In Indonesia, Martabak Manis became an iconic street food, particularly in the cities of Jakarta and Bandung. It evolved into a sweet version, featuring a thick, fluffy pancake base with various fillings and toppings. The fillings often include chocolate, cheese, peanuts, condensed milk, and other delectable ingredients, creating a symphony of flavors and textures.

In Malaysia and Singapore, Martabak Manis is known as "Apam Balik." It retains the sweet nature of the Indonesian version but is typically thinner and folded into a half-moon shape. The fillings may vary, including crushed peanuts, sugar, corn, or even sweetened creamed corn.

🤷‍♀️FAQ

✌️Other dishes that go great with this:

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