In a mixing bowl, combine tapioca starch, water (or pandan juice), granulated sugar (or coconut sugar), canola, or vegetable oil, and vanilla extract. Whisk until well combined.

Add all-purpose flour gradually while continuing to whisk until a smooth batter forms.

Allow the batter to rest for 1 hour, covered, to undergo the autolyse stage.

After the autolyse, in a separate small bowl, mix water, baking powder, and baking soda to create the leavening solution.

Pour the leavening solution into the batter and whisk until fully incorporated.

Heat a large non-stick pan over just-slightly-lower-than-medium heat. Add a tiny amount of vegan butter to the pan if you are not using a non-stick pan.

Pour a big ladleful of batter (about half of the batter you mixed) onto the pan and quickly tilt the pan in a circular motion to spread the batter thinly and create a crisp edge that extends about one inch (2.5 cm) up the side of the pan.

Cover the pan with a lid and let the pancake steam for a couple of minutes until the surface starts to bubble but is still a little wet looking.

Sprinkle granulated sugar over the bubbling surface of the pancake to help open up the bubbles and create the porous honeycomb texture.

Once the batter is mostly set up and is no longer liquid looking, uncover the pan and brush the surface of the pancake with vegan butter, ensuring it is evenly distributed.

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 30 seconds.

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.

Cut into square portions.

Plate the portions and drizzle with condensed coconut milk and garnish with more chopped peanuts for added crunch and flavor.

Repeat the process with the second half of the batter to make another few servings.