Crispy Thin Martabak

Crispy thin martabak is an Indonesian pancake with a crispy, dry, soft, and thin texture. Easy homemade batter, you can make it quickly for every breakfast. The filling is UNLIMITED, create your own tasty pancake.

Sweet Martabak – Indonesian Sweet Pancakes

Martabak is a popular snack in Indonesia. There are two types of Martabak, savory and sweet. Savory martabak is a fried “omelet” made from chicken or duck eggs. The texture is crunchy on the outside and stuffed with vegetables and beef inside. One bite will leave you wanting more.

Meanwhile, sweet Martabak is similar to pancakes. There are two types of sweet Martabak, thin or thick. In Jakarta and West Java, Indonesia, the name for this sweet and thick pancake is martabak manis. Other Indonesians refer to pancakes as Terang Bulan or Kue Pinang Bangka.

The classic version is usually topped with ground nuts, chocolate, or cheese. However, now sweet Martabak has developed into a variety of unique flavors, such as green tea, Toblerone, Ovomaltine, red velvet, and many more.

You usually find it at street vendors at night. Like most Indonesian street food, Martabak is very cheap. The average price is around USD 3 – USD 10. It depends on the toppings.

How about the history of sweet martabak to become thin and crispy martabak like crepe?

Sweet Martabak or originally named Hok Lo Pan was originally a typical food of Bangka Belitung. The Hakka (Khek) Bangka people created it. They call it Hok Lo Pan. Literally, Hok Lo Pan means a Hok Lo cake.

This dessert first appeared at the end of the 19th century, in Sungailiat, Bangka Island. At that time many Chinese immigrants migrated to the islands of Bangka, Belitung, and Singkep. In conditions of minimal economic level, those who were no longer strong enough to work in tin mines. They tried to survive in various ways.

One of the Chinese immigrants made a cake from a mixture of flour and eggs which was then baked in a kettle or a kind of round iron pan. After rising up, he sprinkled with toasted sesame and granulated sugar. Apparently, many people liked the cake.

Furthermore, people called the cake Hok Lo Pan. Hok Lo means Chinese people, while the pan is a kettle or baking pan. The popularity of this confectionary also reached Pangkalpinang, the capital of Bangka Island. From there, it continued to expand to other cities in Indonesia.

In the 50s in Padang, West Sumatra, this snack was already very well known as Pangkalpinang cake. Another name for this snack is the Bright Moon cake. They call it that because it’s round in shape like the full moon. Moreover the butter, sesame, grounded peanuts, and sugar like the texture of the moon.

Martabak Came to Bandung. Then, it make the crispy thin martabak.

Once upon a time a nomad from Sungailiat, Bangka, named Bong Kap Tjoen came to Bandung to look for his brother. In the Flower City, he then helped his brother’s food business on Emung Street.

At that time, there were nomads from Bangka selling Hok Lo Pan in the Bandung square area. Incidentally, the seller is still a distant relative of Bong Kap Tjoen. Young Bong was moved to start his own business by making the same cake. He immediately made a cart, then sold on the location of Jalan Gatot Subroto and his business was selling well.

Short story, Bong’s best-selling business inspired other sellers so that the area was getting busier with food carts. From the confession of Francisca, the deceased’s wife, he does not remember who actually introduced the term sweet martabak as the new name for their merchandise.

Since two decades ago, along with the inclusion of cheese as a filling for sweet martabak, Indonesian pancake sellers took the initiative to use imported butter from the Netherlands to make the results more legit.

The addition of butter to the sweet martabak makes people who care about health worry. Then, it became the reason the seller do some creation to make a thin and dry sweet version. In Indonesia, it also called martabak tipker or martabak tipis kering.

What do you need to make crispy thin martabak?

Batter

• All-purpose Flour and Rice Flour – I use both flours. This is to make it crispy and dry, but it is still fluffy and smooth inside.
• Granulated Sugar and Salt – The batter will make the savory and sweet batter. Adjust to your taste.
• Baking Powder and Baking Soda – The mix of them will make the bubble of the batter on the surface. It makes a crispy and soft batter martabak.
• Vanilla Extract – enhance the aroma and hint of vanilla taste. It feels sweet.
• Egg – a must ingredient for the batter to thicken the batter.
• Water – liquid is for the batter.

Toppings

• Chocolate Sprinkle – This is a classic topping of the martabak in Indonesia. Here, I use Indonesian products. It has a different taste from the international one.
• Cheddar Cheese – Because the cheese is left in the kitchen, I use cheddar cheese. Besides, the savory taste also makes the taste is a balance between salty and sweet taste.
• Sweetened Condensed Milk – Here is the thick and sweet liquid to an additional substitute for sugar.
• Butter – lovely shimmer on the surface of the martabak.

How to Make
Crispy Thin Martabak

Batter

Mix all the ingredients for the batter until smooth and evenly mix. Set aside and let it rest for 1 hour.

After 1 hour, add baking soda. mix until combined

Cooking

Preheat non-stick skillet over low heat then pours the batter onto the pan then coat the pan as thin as you can. To make the side part crispy, coat the side of the pan slightly all-around using a ladle.

When bubbles start appearing, sprinkle it with granulated sugar evenly.

Cover the pan and let the pancake cook until the sides and bottom are nice and golden.

Serving

Transfer the pancake to a big plate and quickly spread it with butter all over.

Top some of the crispy thin martabak with a chocolate sprinkle, and sweet condensed milk and some with grated cheddar cheese, and sweet condensed milk.

Fold thin martabak into half then spread with more butter on top of the pancake and cut into 6 pieces.

Serve and enjoy!

Recipe Notes :

• You can make this quickly. Serve with large portions for all your family. Adjust this recipe if it’s double the recipe or even more if you want to make more martabak.
• If you are thinking of adding milk to the batter, you can add it. However, this is different from the classic authentic taste of this Indonesian pancake.
• Don’t even think about replacing butter with oil. That will make these Indonesian pancakes greasy.
• Clean your pan if you feel a lot of dried martabak remnants are getting in the way. That’s to make the skin is not textured.
• Make sure the butter doesn’t burn before you pour the batter into the pan.
• Every time you want to pour the dough to cook it, stir the dough first.
• Remember! Pour enough batter to have a thin layer. A thin layer will make it dry and crispy.
• Control the heat of your stove. Medium heat is my mainstay when cooking this martabak. You can readjust the heat once the martabak has turned brown.
• Medium heat will make it cook faster and more controlled. Make sure not to burn it, just make it golden brown in the photo. If they aren’t golden brown yet, your pancakes will not be crispy, still floury, and thick.

Storing and Reheating Tips

It won’t always be as crunchy as freshly cooked from the pan. Within 3-5 hours, the crunchiness will diminish. It turns into a softer and tougher martabak. You can store it in an airtight container. It is to avoid moisture from your room temperature.

I am afraid you can re-cook it in your oven or air fryer. But, I think you can warm it up on low to medium heat and no more than 5 minutes.

Like other dishes, you can refrigerate and freeze these Indonesian pancakes. You can store it in a ziplock bag or a container with a tight lid. If you chill it, it last up to 2 days. Meanwhile, if you freeze it, it last up to 2 weeks.

I prefer to make the dough and store the dough in the refrigerator. When I wanted it, I made it suddenly so warm and crunchy. However, this Indonesian pancake batter won’t last too long because it contains eggs. It’s best to make this recipe when you want the dish. Don’t worry, this recipe is easy, simple, and quick.

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