This recipe makes 2 small Martabak (Sweet) (4 inch) or 1 large one (8 inch)
1/2 tablespoon instant yeast
1 cup warm coconut milk cream also known
120 grams bread flour
50 grams caster
1/4 teaspoon salt
2 eggs lightly beaten together
1 tablespoon margarine (and a little more for brushing the pan and the pancake)
1/2 teaspoon baking soda
1/2 tablespoon water
Possible Filling variations/combinations
- Condensed milk
- Pre lightly roasted Peanuts, cashew nuts, hazel nuts, walnuts, almonds (crushed)
- Chocolate Vermicelli
- Grated cheddar cheese
- Pandan Colour and Flavor/extract
1, In a small bowl, mix yeast with warm coconut milk and
let it sit for 10 minutes or until bubbles start forming.
In a large bowl, sift together salt, baking soda and bread flour then add in the sugar.
3, Then mix in the coconut milk, instant yeast mixture, eggs, and melted margarine, mix completely together with a food mixer and beaters, then cover and allow to rise for 2-3 hours in a warm place. You should be able to see
a lot of holes forming on the top.
4, Preheat the skillet or griddle
with Gentle (LOW HEAT)
Grease the pan and sides with a little margarine. Pour in the batter and even out over the skillet, then cover and cook until
you can see bubbles start to form on the surface. This will take approximately 10-15 minutes or until top is full of holes. Ensure that your heat is LOW so that the skin doesn’t burn.
The level of the batter should not exceed half the height of the skillet.
5, Spread margarine on top and then finally sprinkle with your grated cheddar cheese, chocolate
and sweetened condensed milk or your other desired filling.
Remove from the pan and fold it in half immediately like the shape of a semicircle.
This will prevent the cake from cracking.
the outer surface with margarine to keep the cake moist. Best served warm!
If you’re making Pandan Martabak then add in the colour and flavour/extract at stage (3)
Indonesian Martabak is simply a fermented pancake
(About Pandan Leaf)
Pandan leaf (Rampe or screwpine leaf) these are widely used in Asian cooking and are used in both savoury and sweet dishes.
A small strip of leaf, only a few cm long is added to the pan when rice is cooked to add flavour and fragrance.
longer strips are added to curry to add flavour and they are even used as wraps when steaming to add flavour.
In Asia, pandan is used as often as vanilla
here in the west. Surplus fresh leaves may be frozen in plastic bags. Size and length of strips will vary.
If you do an internet search you can buy fresh “Pandan Leaf” on line,
you can also buy Pandan colour and extract in small plastic bottles from an Asian grocery store