Martabak Manis

DishSweetPancake

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Martabak Manis

DishSweetPancake

A thick Indonesian-style pancake. Toppings are endless, including chocolate, cheese, and more.

The king of Indonesian night market sweets is 'Martabak Manis.' It's a thick, chewy, giant pancake, typically filled to the brim with ingredients like chocolate, cheese, and nuts. Cooked until golden, it's folded in half before serving, presenting an impressive sight. Its rich sweetness and substantial volume capture the hearts of many, making it a sinfully delightful national dessert. Usually shared among friends and family, it often takes center stage during evening gatherings.

The Name Game: Regional Variations

This sweet treat goes by various names depending on the region. 'Martabak Manis' is the common name in places like Jakarta. However, on Bangka Island, its supposed birthplace, it's called 'Hok Lo Pan,' named after its creator. In Bandung, its round shape earns it the nickname 'Terang Bulan' (Moonlight), while in Semarang, it's affectionately known as 'Kue Bandung' (Bandung Cake). Interestingly, the name 'Martabak' originally refers to the savory stuffed pancake 'Martabak Telor' (Egg Martabak), filled with green onions and minced meat, so it's important to distinguish between the two.

Unique Preparation and the Secret to its Texture

The secret to Martabak Manis's characteristic fluffy yet chewy texture lies in its preparation method. The batter is poured into a thick, dedicated cast-iron pan. As it cooks, bubbles rise to the surface, creating a honeycomb-like, porous structure. These holes allow butter, condensed milk, and toppings to seep deep inside, resulting in a moist texture. Sprinkling sugar just before it finishes cooking adds a slightly crisp surface texture. Watching the skilled vendors prepare it is part of the fun at the street stalls.

Classic to Modern Toppings

Part of the fun of Martabak Manis is choosing from the wide array of toppings. The most traditional and popular combination includes chocolate sprinkles ('meses'), crushed peanuts, and generous drizzles of condensed milk. Pairing the sweet batter with salty cheddar cheese is also a classic Indonesian 'sweet and savory' combination. In recent years, trendy variations targeting younger crowds have emerged, using imported chocolates like Nutella, Ovomaltine, or Toblerone, as well as flavors like matcha, red velvet, and Oreo. The menus at specialized Martabak shops are constantly evolving.