Dairy-Free Martabak Manis
Indulge in the irresistible flavors of Dairy-Free Martabak Manis, a delightful twist on the classic Indonesian street food dessert. This dairy-free version swaps traditional ingredients for coconut milk and coconut oil, creating a rich, fragrant batter that cooks into a thick, golden pancake. Filled with sweetened condensed coconut milk, dairy-free chocolate sprinkles, and crunchy crushed peanuts, every bite is a perfect harmony of creamy, sweet, and nutty textures. Quick and easy to prepare, this recipe is ideal for anyone seeking a dairy-free indulgence without compromising on authentic flavor. Serve warm as a crowd-pleasing treat or a special dessert for any occasion!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 300 milliliters Water
- 100 milliliters Coconut milk
- 1 whole Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 50 grams Dairy-free chocolate sprinkles
- 50 grams Crushed peanuts
- 4 tablespoons Sweetened condensed coconut milk
Instructions
In a medium-sized bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the water, coconut milk, egg, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients while stirring continuously to form a smooth batter.
Let the batter rest for about 15 minutes to allow the baking powder and baking soda to activate.
Heat a non-stick skillet or martabak pan over medium heat and brush with a little coconut oil.
Pour enough batter into the preheated pan to create a thick pancake, about 1 cm thick.
Cover the pan with a lid and cook the pancake over medium heat until bubbles form on the surface and the edges start to dry, about 5 minutes.
Check the underside to ensure it is golden and crispy, then transfer the cooked pancake to a flat surface.
Spread the top of the pancake with sweetened condensed coconut milk.
Sprinkle generously with dairy-free chocolate sprinkles and crushed peanuts.
Fold the pancake in half to form a half-circle and press gently to ensure the fillings adhere.
Repeat the cooking and filling process with the remaining batter.
Cut the martabak manis into wedges or strips and serve warm.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 140.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 129 mg | 10% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
