Martabak Manis
Updated: Mar 14
Recently, I posted an Apam Balik recipe. During that process of researching, I found out that Indonesia also has its own version of pancake which is very similar to the Apam Balik. Their version is called Martabak Manis. It is usually green in color due to the usage of pandan and it has a much darker crust. As for the fillings, a combination of cheese and chocolate is commonly used. Instead of serving the pancake as a whole, it is sliced into small serving sizes.
This is one of the popular street food in Indonesia and you can find a lot of different varieties, some are filled with Oreo, matcha, cream cheese and even KitKat and Nutella. But today, I will just keep it simple with just chocolate chips and good melting cheese. You might be wondering, chocolate and cheese!? Don't worry, I have the same skeptical thoughts, but as soon as I took the 1st bite, it totally blew me away!
What I love about this pancake is the crispy crust. It has a very aromatic crispy crunch which lingers very well on the palate, especially with the compliments from the pandan and the fillings. In my very humble opinion, this just wins me over, so step aside apam balik, martabak manis just helm the throne. I hope you will give this recipe a try.
Ingredients:
(Make 1 Martabak Manis)
Pancake Batter:
Pandan Leaves Cut Into 2 Inches Pieces, 7
Water, 160g
Active Instant Dry Yeast, 1/2 TSP
Dark Muscovado Sugar, 2 TBSP
Unbleached All Purpose Flour, 130g
Baking Soda, 1/2 TSP
Pure Pandan Paste, 1/2 TSP
Egg, 1
Fillings:
High Quality Semisweet Chocolate Chips Preferably Valrhona, A Good Handful
Low-Moisture Mozzarella Freshly Shredded, A Good Handful
Pancakes:
Unsalted Butter, For Greasing
Equipment:
Cast Iron Skillet / Pan 10"
Blender
Directions:
Prepare pancake batter.
In a blender, add pandan leaves and water.
Blitz until smooth.
Transfer into a large bowl thru' a fine strainer.
Using the back of a spoon, press and squeeze the residue for any extra juice.
Discard the residue.
You should have 160g of pandan juice. Add more water if insufficient.
Add in yeast and sugar.
Stir to combine well and until the yeast + sugar has dissolved.
Set aside for about 10 mins to allow the yeast to activate or until foamy.
In a large bowl, add flour and baking soda.
Add in the yeast mixture while stirring with a spatula.
Add in pandan paste, egg and stir to combine well.
*Make sure no lumps.*
Cover with cling film and set aside for at least 1 hr to 2 hrs or until double in size.
Assemble the pancakes.
Lightly grease a skillet well with unsalted butter.
Over low heat, add the pancake batter into the skillet.
It should cover the whole 10" skillet.
Once bubbles start to form in the middle, cover and cook for about 2 mins.
Remove cover.
Scatter the chocolate chips and mozzarella over the pancake, distributing them evenly.
Cover the skillet and allow to cook for a further 2 mins.
Remove cover.
Using an offset spatula, loosen the edges and fold the pancake in half.
Remove from heat and carefully transfer onto a serving plate.
Slice the pancakes in small serving sizes.
Serve immediately.
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