If you’ve ever strolled through a night market in Indonesia, you know the moment you spot martabak manis. The smell hits you first—sweet, buttery, almost nutty. Then you see it: a thick, golden pancake, folded in half, oozing with chocolate and cheese. It’s a dessert, it’s a snack, and for many Indonesians, it’s even breakfast.
Martabak manis (sometimes called terang bulan) is one of those recipes that makes you stop mid-bite and say, “Wait, why haven’t I made this at home before?” The good news—it’s not complicated. With a few pantry staples like instant yeast, flour, and sugar, you can whip it up in your own kitchen.
This recipe will walk you through step by step so you can recreate that soft, spongy texture with gooey chocolate filling right at home.
What Is Martabak Manis?
Martabak manis is an Indonesian sweet pancake that’s thicker than your usual American flapjacks. It’s made with flour, eggs, sugar, milk, and yeast, then cooked in a skillet until the surface bubbles and the bottom turns golden.
The magic happens with the filling. Traditional choices include:
- Chocolate sprinkles (yes, sprinkles aren’t just for cupcakes here!)
- Grated cheese for a salty-sweet bite
- Condensed milk for extra richness
- Crushed peanuts or sesame seeds for crunch
Folded in half, the pancake becomes a warm pocket of sweet, cheesy, chocolatey goodness.
Ingredients You’ll Need
Here’s what you’ll want to gather before you start:
For the Batter
- 250g all-purpose flour (about 2 cups)
- 50g sugar (¼ cup)
- ½ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp instant yeast
- 300ml warm milk (1 ¼ cups)
- 1 tsp baking powder
For the Filling
- 100g chocolate sprinkles
- 75g grated cheddar cheese (or mozzarella if you prefer milder flavor)
- 2 tbsp condensed milk
- 2 tbsp butter, softened
Optional but worth it: crushed peanuts or sesame seeds for extra crunch.
Step-by-Step Instructions
1. Make the Batter
In a mixing bowl, combine flour, sugar, salt, and instant yeast. Whisk in warm milk slowly until smooth. Add the egg and vanilla extract. Stir until the batter is lump-free. Cover with a clean towel and let it rest for 30 minutes. This gives the yeast time to work.
After resting, stir in baking powder. The batter should be slightly thick but still pourable—think somewhere between pancake batter and crepe batter.
2. Heat the Pan
Use a non-stick skillet or a flat griddle. Heat it on medium-low. You don’t want it too hot, or the bottom will burn before the inside cooks.
3. Cook the Pancake
Pour the batter into the skillet, spreading it gently to cover the base. Don’t touch it once it’s poured. Small bubbles will begin to form—this is what gives martabak manis its spongy texture. Cover the skillet with a lid and cook for 7–8 minutes, until the top is set and the edges are golden.
4. Add the Filling
Turn off the heat but keep the pancake in the pan. Spread butter across the surface so it melts into the pores. Sprinkle generously with chocolate sprinkles and grated cheese. Drizzle condensed milk on top.
5. Fold & Serve
Using a spatula, fold the pancake in half. Slice into wedges while warm. The chocolate should be slightly melted, the cheese gooey, and the condensed milk dripping down the edges.
Why This Sweet Pancake Stands Out
Martabak manis isn’t just another pancake dessert. It’s a celebration of Indonesian cuisine—a mix of simple ingredients that come together in a way that feels indulgent yet homey.
What’s fascinating is how adaptable it is. Some versions swap cheese for Nutella. Others add bananas or sesame seeds. You’ll even find mini variations like martabak telor mini (savory) sold alongside the sweet ones.
It’s part of what makes Indonesian food so engaging: it’s comforting but also playful.
Tips for Perfect Martabak Manis
- Use instant yeast instead of active dry yeast. It works faster and doesn’t need proofing.
- Keep the heat low—patience is key. If the bottom browns too quickly, the center won’t cook properly.
- Test for doneness by pressing gently with a spatula. It should spring back slightly.
- Don’t skimp on butter—that’s what gives martabak its rich flavor.
Variations You’ll Love
- Chocolate Banana – Add sliced bananas with chocolate sprinkles.
- Nutella & Almonds – Spread Nutella before folding, and top with roasted almonds.
- Martabak Mini – Make smaller versions in muffin pans or mini skillets, perfect for kids.
- Savory Twist – Try martabak telor mini with eggs, scallions, and ground meat if you’re curious about the non-sweet cousin.
Indonesian Breakfast or Dessert?
In Indonesia, you’ll find martabak manis sold in the evenings, but it’s also a favorite for breakfast. If you’re wondering how to make Indonesian breakfast with a twist, this pancake fits the bill. Pair it with hot tea or coffee, and you’ve got a sweet start to the day.
It’s also a great option if you’re hunting for Indonesian dessert recipe ideas for gatherings. Serve it sliced on a platter, and watch it disappear in minutes.
Why You Should Try This Recipe
Making martabak manis at home lets you enjoy a taste of Indonesian desserts without booking a plane ticket. It’s fun, it’s hands-on, and the end result feels like something you’d buy at a street stall in Jakarta.
And honestly? Nothing beats pulling a slice apart and seeing that gooey chocolate-cheese combo stretch out like melted marshmallow.
Indonesian Martabak Manis (Sweet Pancake)
Ingredients
Method
- Mix the batter – In a bowl, whisk flour, sugar, salt, and instant yeast. Slowly add warm milk, stirring until smooth. Add egg and vanilla. Mix again until lump-free.
- Rest the batter – Cover with a towel and let it sit for 30 minutes so the yeast can do its job. Stir in baking powder just before cooking.
- Heat the pan – Place a non-stick skillet on medium-low heat.
- Cook the pancake – Pour the batter into the pan and let it spread naturally. Don’t stir. Small bubbles should form on top. Cover with a lid and cook 7–8 minutes until set and golden at the edges.
- Add the filling – Turn off the heat. Spread butter over the hot pancake so it melts. Sprinkle chocolate and cheese evenly, then drizzle with condensed milk.
- Fold and slice – Fold the pancake in half. Cut into wedges and serve warm.
Notes
- Don’t rush the cooking. Keeping the heat low is the secret to getting the pancake cooked through without burning.
- If you like it sweeter, add more condensed milk. For a saltier balance, use extra cheese.
- Leftovers can be stored in the fridge for 1–2 days, but the texture is always best fresh.
FAQs About Martabak Manis
Q: Can I make martabak manis without yeast?
Yes, but it won’t have the same airy texture. Baking powder alone can work, but instant yeast gives it that classic chew.
Q: What’s the difference between martabak manis and martabak telor?
Martabak manis is sweet, filled with chocolate and cheese. Martabak telor is savory, usually stuffed with eggs, scallions, and ground meat.
Q: Can I prepare the batter ahead of time?
Yes, you can refrigerate it for up to 12 hours. Just bring it back to room temperature before cooking.
Q: What kind of cheese works best?
Sharp cheddar balances the sweetness nicely, but mozzarella or processed cheese can also be used if you prefer mild flavor.
Q: Is martabak manis served hot or cold?
Always serve it warm. That’s when the chocolate melts and the cheese stretches perfectly.
