Martabak Manis

Method

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1. Whisk the flour, 2 tablespoons of sugar, yeast and salt. Beat in the warm milk and eggs to a smooth, loose batter.

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2. Cover and rest 1 hour at room temperature until bubbly and risen.

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3. Just before cooking, stir in the bicarbonate of soda and the melted butter. The batter will fizz slightly.

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4. Heat a heavy 22 cm frying pan with straight sides over medium-low heat and grease it lightly.

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5. Pour in enough batter to fill it 2 cm deep and swirl once so it climbs the sides a little.

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6. Cook uncovered for 4 to 5 minutes. Holes will open across the surface and the edges will set.

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7. When the surface is covered with open holes and no longer wet, sprinkle the 3 tablespoons of sugar evenly over the top.

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8. Cover and cook 4 to 6 minutes more on the lowest heat until the centre is set and springs back.

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9. Slide it out, brush the cut face generously with the softened butter, then drizzle with condensed milk and scatter with peanuts, chocolate and sesame.

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10. Fold in half, press gently, and cut into thick fingers to serve warm.

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Chef’s Tips

• Wait for the holes before adding sugar. Too early and they close up.
• Low heat throughout. A hot pan browns the base before the middle sets.
• Butter the cut face while it is hot so it soaks in.

Pairing Suggestions

• Hot sweet tea
• Kopi tubruk
• Sliced banana

Storage & Reheating

Best warm. Keeps 2 days wrapped; reheat in a dry pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.