Martabak Manis
A thick, spongy griddled pancake with a honeycomb of holes on top, folded around chocolate sprinkles, peanuts and condensed milk.
- prep
- 20 min
- cook
- 20 min
- total
- 40 min
- serves
- 8
- level
- medium
Martabak manis goes by different names in different parts of Indonesia, terang bulan in some regions, kue bandung in others, but the pancake itself is recognizable everywhere: thick, spongy, and covered in a honeycomb of holes once it is properly made.
Give the batter its full resting time before you cook it. That rest, more than anything in the method, is what produces the bubbled, honeycomb texture the pancake is known for.
Part of our 20 best Indonesian recipes list.
method
Whisk the flour, sugar and yeast together. Whisk in the eggs and lukewarm milk until you have a smooth, thin batter with no lumps.
Cover and let the batter rest at room temperature for 1 to 2 hours, until it looks slightly puffed and a few bubbles appear on the surface.
Stir in the baking powder, baking soda and melted butter. The batter should be pourable but not watery.
Heat a thick, heavy pan or a dedicated martabak pan over medium-low heat and grease it lightly with butter.
Pour in a ladle of batter, swirl slightly to spread it about 1.5 cm thick, and cover with a lid. Cook for 4 to 5 minutes without touching it, until holes bubble up across the entire surface.
Once the top looks dry and the holes have set, uncover and cook for 1 more minute to firm up the base, without flipping it; martabak manis cooks on one side only.
Spread a generous layer of butter over the top while still in the pan, then scatter over the chocolate sprinkles, peanuts and cheese if using.
Drizzle generously with condensed milk, fold the pancake in half, and press gently. Cut into wedges and serve warm.
chef's tips
- The honeycomb of holes is the mark of a properly made martabak manis. If your pancake stays flat and smooth, the batter likely needed a longer rest, or the heat was too high.
- This cooks on one side only. There is no flipping involved, which surprises people expecting a normal pancake.
- A thick, heavy pan holds steady, even heat, which matters for getting the holes to form properly across the whole surface.
- Classic fillings are chocolate sprinkles, crushed peanuts and condensed milk, but cheese is a very common and well-loved addition, not a modern gimmick.