Martabak Manis/ Indonesian Sweet Pancake

By Lu

I don't understand how come the person who invented this treat didn't get a Nobel Prize? This treat is just incomparable to anything. It is the epitome of sweet treat... decadent, rich, delicious, and satisfying.

Martabak is usually not made at home by any family in Indonesia. People usually would buy it from street vendors as it is really hard to make a good martabak from scratch, but it takes not much effort to buy. But this baby here is not a daily treat. When you see it, you could feel your heart just starts clogging. But when you want it, you have to have it.

Martabak is originated in Bangka Island of Indonesia. Thus why, this Martabak often referred as "Martabak Bangka." Though over there, they refer to it as kolopan. So, not sure how it is called Martabak every where else. I think maybe because the word "Martabak" almost translates loosely as "pancake" and this treat does look like a pancake. There are different types of Martabak, most notably is the savory one that was originated from India. The savory Martabak is made using this thin skin made from flour and it would be filled with duck eggs that are beaten like an omelette, mixed with curried ground meats, scallions, etc. It is served with cucumber salad or achar. It is fun watching a Martabak man made the skin..like the guy making pizza crust at the local Sbarro's at malls across America. They beat the dough and flip it, and swing it and stretch it into this super thin translucent skin. It takes some serious skills. But if you want to try it at home, you can substitute the skin using a ready to use egg roll skin, and make an individual size Martabak.

Anyway, the sweet martabak is even harder to make. To make that pancake and get the consistency, the browning on the outer skin, is just hard. I tried to make it several times and I just couldn't get the perfect martabak. I even own the pan which is a special pan. But I still suck at making it.
Every time I go home to Indonesia, this is a must eat. Let me tell you how good it is... so... the

The batter is beaten in a narrow long bowl

pancake itself is made by making a batter similar to a pancake batter. It is leavened with only baking powder. I could swear I thought it needed yeast, but the Martabak guy told me no yeast was used. The batter does need a lot of time to ferment, about 5 to 6 hours before it would be ready for use. Before using, it needs to be beaten quite a bit - perhaps to form the texture, as when you cook the pancake, it will form a bread like texture, I don't know what to call it..but it has nooks and crannies.

See the nooks and crannies?

The batter is cooked on stove top in this special cast iron pan, and holes will start forming on the surface. You will sprinkle some sugar on top and you have to rotate the pan several time to make sure even cooking. Once it is done, you slide it off the pan and start filling it with great stuff.
The typical fillings are dutch butter...you slather tons of butter on it until it melts and fill in all the crevices and holes on the top of the pancake. Then you drizzle sweetened condensed milk, generously. Seriously, the word "generous" is the key. Next, chocolate sprinkles...usually Indonesian chocolate sprinkles are unlike the chocolate sprinkles here, that just taste like sugar. The Indonesian ones actually taste like chocolate. Next, chopped peanuts...sprinkle it all around, and sesame seeds. Some people also like to put shredded cheese. Indonesia has this processed milky cheese by Kraft that is so mild and it goes great for both savory and sweet. It is hard to find a cheese that resembles it here..but it is pretty much a really really mild white cheddar. And no..it doesn't taste weird at all.

After that, you cut it in half, put the other half on top, and cut to bite size pieces, and enjoy.

Oh...I'm craving it so much. This treat is good when you're feeling down, depressed, happy, giddy or whatever. I just want to bite into one and just watch my waist swell, and my troubles disappear.