Indonesian Sweet Martabak
Indulge in the rich, fluffy decadence of **Indonesian Sweet Martabak**, a beloved street food classic that’s perfect for satisfying your sweet tooth! Made with a pillow-soft batter of all-purpose flour, eggs, and milk, this thick pancake is cooked to perfection until golden and airy. The magic lies in its luscious filling: a generous spread of butter, a sprinkle of chocolate sprinkles, crushed peanuts, and a drizzle of sweetened condensed milk create a harmony of sweet, nutty, and creamy flavors. Folded into a half-moon shape and sliced into wedges, this dessert is as delightful to look at as it is to eat. With just 30 minutes of prep and a short cooking time, this indulgent treat is easy to recreate at home, making it the ultimate comfort food for family gatherings or an exotic dessert experience. Keywords: Indonesian Sweet Martabak, chocolate sprinkles dessert, easy Indonesian recipes, sweet pancake recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 250 ml Water
- 50 ml Full-fat milk
- 50 grams Butter
- 50 grams Chocolate sprinkles
- 50 grams Crushed peanuts
- 3 tablespoons Sweetened condensed milk
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs with the water and milk until slightly frothy.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter. Cover the bowl and let it rest for 30 minutes.
After the batter has rested, stir in the baking soda, mixing well.
Heat a non-stick pan or a martabak pan over low-medium heat. Lightly grease it with butter.
Pour a ladle of batter into the pan, swirling it around to create a thick and even layer. Cook for 3-5 minutes until bubbles appear on the surface and the edges begin to set.
Cover the pan with a lid and continue cooking for another 2-3 minutes or until the top is fully set and spongy to the touch.
Remove the pancake from the pan and immediately spread a generous layer of butter over the surface.
Sprinkle chocolate sprinkles and crushed peanuts evenly over half of the pancake, then drizzle with sweetened condensed milk.
Fold the pancake in half to enclose the filling, pressing gently to seal.
Slice into wedges and serve warm or at room temperature for a sweet, indulgent treat.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 111.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1011 mg | 22% | |
*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.
