Delicious Indonesian Martabak Manis Recipe

Indonesian Martabak Manis, also known as Terang Bulan, is a delicious street food loved by many in Indonesia and beyond. This sweet, thick pancake is a popular dessert or snack, filled with tasty toppings like chocolate, cheese, peanuts, or condensed milk. Its soft, fluffy texture and rich flavors make it a treat you won’t forget. Imagine biting into a warm pancake with crispy edges, where melted chocolate and cheese mix perfectly with every bite. It’s sweet, a little salty, and oh-so-satisfying!

This dish comes from Indonesia and is a big part of its food culture. You’ll find street vendors making it fresh in cities like Jakarta or at night markets in Bali. The smell of Martabak Manis cooking is hard to resist! Whether it’s a late-night snack or a special treat during celebrations, it’s a favorite for all ages.

In this article, we’ll show you how to make Indonesian Martabak Manis at home. We’ll cover what it is, the ingredients you need, easy steps to follow, plus some tips and ideas to make it your own. Let’s get started!

What is Indonesian Martabak Manis?

Indonesian Martabak Manis is a stuffed pancake that’s different from the thin pancakes you might know. It’s thick, soft, and a little chewy, thanks to a special batter made with flour, eggs, sugar, and things that make it rise, like baking powder. After cooking, it’s loaded with sweet toppings and folded in half to look like a half-moon. Then, it’s cut into pieces to share.

The history of Martabak Manis isn’t totally clear, but many think it came from Middle Eastern or Indian foods brought to Indonesia long ago through trade. Over time, Indonesians made it their own, and now it’s a unique dish with lots of versions across the country. It’s more than just food—it’s a fun part of Indonesian life, enjoyed by families and friends.

Ingredients for Indonesian Martabak Manis

To make this yummy treat at home, here’s what you’ll need. These are simple ingredients you can find at most stores.

Ingredients for making Indonesian Martabak Manis, including flour, eggs, sugar, and toppings like chocolate and cheese

For the Batter:

250 grams of all-purpose flour – This is the base of your pancake.
50 grams of tapioca flour (optional) – Adds a chewy texture; skip it if you don’t have it.
1 teaspoon of baking powder – Helps it rise and get fluffy.
1/2 teaspoon of baking soda – Works with the baking powder for extra lift.
100 grams of granulated sugar – Makes it sweet.
2 large eggs – Holds everything together.
300 ml of milk (or coconut milk) – Keeps the batter smooth; coconut milk adds a rich taste.
1 teaspoon of vanilla extract – Gives a nice flavor.
A pinch of salt – Balances the sweetness.

Why tapioca flour? It’s not a must, but it gives Martabak Manis that special chewiness people love. If you can’t find it, cornstarch works too, or just use more all-purpose flour.

For the Toppings:

Butter or margarine – Adds richness.
Chocolate sprinkles or grated chocolate – A classic choice.
Grated cheddar cheese – Sounds unusual, but it’s so good with the sweet stuff!
Crushed peanuts – Adds crunch.
Sweetened condensed milk – Makes it extra sweet and creamy.
Sesame seeds (optional) – For a nutty touch.

You can pick your favorite toppings or mix them up. Chocolate and cheese together are super popular, but we’ll share more ideas later!

Equipment:

A non-stick skillet or frying pan (about 8-10 inches wide).
A mixing bowl and whisk.
A spatula.

No fancy tools needed—just things you probably already have in your kitchen!

How to Make Indonesian Martabak Manis: Step-by-Step Guide

Making Martabak Manis is easy if you follow these steps. Let’s break it down so anyone can do it.

Step 1: Prepare the Batter

Mixing the batter for Martabak Manis in a bowl

In a big bowl, mix the all-purpose flour, tapioca flour (if using), baking powder, baking soda, sugar, and salt.
In another bowl, whisk the eggs, milk, and vanilla extract until smooth.
Slowly pour the wet mix into the dry mix, stirring all the time so there are no lumps. The batter should be thick but still pourable.
Let the batter sit for 30 minutes. This helps it get fluffy and gives you that perfect texture.

Quick Tip: If the batter looks too thick, add a splash more milk. It shouldn’t be runny like water, though.

Step 2: Heat the Pan

Pouring the Martabak Manis batter into a hot skillet

Take your non-stick skillet and put it on medium heat.
Rub a little butter or oil on the pan so the pancake doesn’t stick. Don’t use too much heat, or the bottom will burn before the top cooks.

Step 3: Cook the Martabak

Pour the batter into the pan. Spread it out to make a thick, even layer.
Cook for 5-7 minutes. You’ll see bubbles pop up on top, and the edges will start to look set. The bottom should turn golden brown.

Step 4: Add the Toppings

When the top is still a bit wet but the bottom is cooked, spread butter over half of the pancake.
Sprinkle on your toppings—try chocolate sprinkles, grated cheese, peanuts, and a drizzle of condensed milk. Don’t be shy; pile them on!
Use whatever toppings you like best.

Step 5: Fold and Serve

Cutting the Martabak Manis into wedges for serving

Fold the pancake in half so the toppings are inside, making a half-moon shape.
Press it down lightly with your spatula so everything sticks together.
Cook for 1-2 more minutes to melt the cheese and chocolate a little.
Take it off the pan, let it cool for a minute, then cut it into wedges.

That’s it! Your Indonesian Martabak Manis is ready to eat.

Tips and Variations for the Best Martabak Manis

Want to make your Martabak Manis even better? Here are some ideas and tricks.

Tips for Success

Rest the batter: Letting it sit for 30 minutes is key to getting those little holes inside, like a honeycomb.
Don’t overmix: Stir just until everything’s combined, or it might get tough instead of fluffy.
Watch the heat: Too hot, and it burns; too low, and it won’t cook right. Medium is perfect.
Grease the pan: Even with a non-stick pan, a little butter or oil helps it slide out easily.

Fun Variations

Topping Ideas: Try Nutella, peanut butter, strawberry jam, or sliced bananas. Mix and match for your own twist!
Coconut Twist: Use coconut milk in the batter for a tropical flavor.
Savory Option: Martabak Manis is sweet, but there’s also Martabak Telur, a savory version with meat, eggs, and spices. Look up a recipe if you want to try it.

Storage

Martabak Manis tastes best fresh, but you can keep leftovers in a closed container in the fridge for up to 2 days. To warm it up, heat it in a pan on low or pop it in the microwave for 10-20 seconds.

Frequently Asked Questions

Got questions? We’ve got answers!

Can I Make Martabak Manis Without Eggs?

Yes! Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a store-bought egg replacer. The texture might change a bit, but it’ll still be tasty.

What If I Don’t Have a Non-Stick Pan?

No problem—just use a regular pan and grease it well with butter or oil. It’ll work fine if you’re careful.

Can I Use Whole Wheat Flour?

You can, but it’ll make the pancake denser. For the classic light texture, stick to all-purpose flour or mix half-and-half with whole wheat.

Conclusion

Your homemade Indonesian Martabak Manis is ready to enjoy! Serve it warm, cut into slices, and dig into the fluffy pancake with its gooey, sweet toppings. It’s great for sharing with friends or family—or keeping all to yourself as a special treat. Pair it with a cup of tea or coffee for the perfect combo.

This recipe is simple, fun, and lets you play with flavors however you like. Whether you’re new to Indonesian food or just craving something sweet, Martabak Manis is a winner. So grab your pan, mix up that batter, and bring a taste of Indonesia to your kitchen. Happy cooking!

Indonesian Martabak Manis Recipe Card