Vegan Martabak Manis
Dive into the world of Indonesian street food with this irresistible Vegan Martabak Manis—a plant-based twist on the beloved sweet pancake! This delightful recipe transforms traditional ingredients into vegan-friendly alternatives without sacrificing any of the signature flavors or textures that make martabak manis so iconic. Featuring a fluffy, golden pancake enriched with vanilla almond milk, it’s topped with a decadent medley of crushed peanuts, vegan chocolate sprinkles, and sweetened condensed coconut milk for an indulgent yet dairy-free treat. Perfectly soft on the inside and crisp at the edges, it's folded into a half-moon shape to lock in all its gooey, sugary goodness. Ready in just 35 minutes and serving up to four, this vegan dessert is ideal for sharing—or keeping all to yourself! Whether you’re vegan or simply looking to explore plant-based international recipes, this martabak manis is sure to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 300 ml Vanilla almond milk or any plant-based milk
- 2 tablespoons Vegetable oil
- 2 tablespoons Maple syrup
- 1 tablespoon Vegan margarine or butter
- 2 tablespoons Granulated sugar
- 50 grams Crushed peanuts
- 50 grams Vegan chocolate sprinkles or chips
- 2 tablespoons Sweetened condensed coconut milk
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.
Gradually add the almond milk, vegetable oil, and maple syrup to the dry ingredients. Whisk the mixture until you get a smooth batter with no lumps.
Let the batter rest for about 15 minutes. This resting period helps the batter to become airy and will give the martabak its distinctive texture when cooked.
Heat a non-stick frying pan over medium-low heat. Lightly grease the pan with some vegetable oil.
Pour a ladleful of the batter into the center of the pan. Spread it out gently with the back of a spoon to form a round shape, about 20 cm in diameter.
Cover the pan with a lid and let the pancake cook for about 5-7 minutes until bubbles form on the surface and the bottom turns a light golden brown.
Check under the pancake to ensure it is evenly cooked. If the top is dry and the bottom is golden, carefully transfer it to a clean surface.
While the pancake is still hot, spread the vegan margarine evenly over the top.
Sprinkle the granulated sugar, followed by crushed peanuts and vegan chocolate sprinkles over one half of the pancake. Drizzle a generous amount of sweetened condensed coconut milk on top.
Fold the pancake in half to form a semi-circle, pressing down gently so the filling is compact.
Transfer the vegan martabak manis to a serving plate and cut into wedges to serve warm.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 167.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 662 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 959 mg | 20% | |
*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.
