Low Sodium Martabak Manis
Delight your taste buds with this irresistible twist on a traditional Indonesian favorite—Low Sodium Martabak Manis. This sweet treat keeps the indulgence alive while reducing salt content, making it a healthier option for dessert lovers! Crafted with a fluffy batter of all-purpose flour, whole milk, and a hint of vanilla, this thick pancake-like delight is cooked to golden perfection without the need for flipping. The pièce de résistance is the delectable topping of sweetened condensed milk, chocolate sprinkles, and crushed peanuts, folded into a warm, gooey, and nutty masterpiece. Perfect for sharing, this lower-sodium version of the classic Martabak Manis delivers all the flavor in a heart-friendly way. Ready in just 35 minutes, it’s an easy, crowd-pleasing dessert that’s worth every bite!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 50 grams Granulated sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 240 milliliters Whole milk
- 2 tablespoons Butter, melted
- 1 teaspoon Vanilla extract
- 60 milliliters Water
- 100 milliliters Sweetened condensed milk
- 50 grams Chocolate sprinkles
- 50 grams Crushed peanuts
Instructions
In a medium bowl, sieve together the all-purpose flour, baking powder, and baking soda. Add the sugar and salt to the mix and whisk well to combine.
In a separate bowl, beat the egg lightly. Add the milk, melted butter, and vanilla extract. Mix well.
Gradually pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
Add the water to the batter and continue whisking until everything is well combined. Let the batter rest for 10 minutes.
Pre-heat a non-stick skillet or a flat pan over medium heat. Once hot, pour and spread the batter evenly to form a thick pancake.
Cover the skillet and cook for about 5-7 minutes or until small bubbles form on the surface and the pancake is cooked through. Do not flip.
Once the pancake is cooked, remove it from the heat.
While the pancake is still hot, spread a generous amount of sweetened condensed milk over the top.
Sprinkle the chocolate sprinkles and crushed peanuts evenly over the condensed milk.
Fold the pancake in half like a quesadilla, pressing gently to ensure the fillings are secured.
Slice the martabak into pieces and serve it warm.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 159.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 779 mg | 60% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1505 mg | 32% | |
*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.
