>> Tuesday, November 11, 2008
In Indonesia, this sweet treat is also known as Terang Bulan (terang = bright ; bulan = moon), but don't ask me why they named it like that since I really don't have any idea (but I do know how it tastes). By the way, manis is sweet in English.
I've made this sweet several times before and always forgot to capture it. The last time I made was at night and we were too hungry to wait until it finish being photographed. As the weather getting colder day by day, our appetite is getting bigger too. Our hungry bellies always growl couple minutes after we had our meals. No wonder it's hard to loose weight during winter time (Oh no! We are still in autumn yet. Can you imagine how we'll look like in winter?).
To keep our bellies quiet, I always made something sweet or savoury for snacks or dessert these days. To day, I made this sweet right before lunch time. At first, I don't want to take picture, but then when I saw the sun shone brightly, I changed my mind. Unfortunately, when I finished making it and arranging my studio, the sun disappeared leaving the sky in darkness. For it, I am really sorry for the poor quality of the pictures set here (it was also a tough photo session for me as I've been of for taking food photo in quite period).
The street vendor who sell this sweet, is using a special pan. Some of my friends brought the pan from Indonesia, regrettably, the pan is very heavy. For a Ø26cm martabak pan, it weights around 5kg while airlines only allowed 20kg baggage (though from Germany, the Gulf country airlines allow up to 35kg). But still, I rather skip this pan than loose my 5kg for only one stuff. Then, what should we do if we want to make sweet martabak? Are we still able to make it?
Yes we are!
I made this martabak by using a cast-iron pan (in Germany we call it "aluguss pfanne"). Since to make the pancake cook, we have to cook it over a small heat and in such period, and this kind of skillet help to distribute the heat without burning the bottom side of pancake. Mine turned out heavenly, even my better half said that my sweet martabak is equal to the one sold by abang-abang (the true meaning of abang is big brother, but here we said abang to refer the street vendor, and we said it two times "abang-abang").
I got the recipe from my multiplier friend Nining who got it from Stella. Normally to make sweet martabak, it calls for yeast, but their recipes call for baking soda. Baking soda helps the dough to have pores while being cooked. The real sweet martabak must be bersarang (having pores) like the photo below.
For the filling, you can add anything you like though the common filling are chopped peanut, grated cheese and rice chocolate. In this recipe, I filled my sweet martabak with grated Gouda cheese, rice chocolate and chopped almond. Then I drizzled them with sweet condensed milk. I also substituted water with fresh milk and used my own measurement. This is a half recipe from the original.
Martabak Manis (Indonesian Style Sweet Thick Pancake)
Recipe by Stella through Nining, slightly modified by me (serving 3 using Ø20 cm cast-iron pan)
Sweet Martabak (Pancake):
250 gr all-purpose-flour
400 ml fresh milk
1 egg (medium size)
30 gr granulated sugar
½ tbsp salt
½ tsp baking soda
Granulated sugar for drizzling, as needed
Grated Gouda cheese (or any fav cheese of yours)
Butter for spreading
1. Combine all the ingredients except baking soda in a bowl. Mix using whisker until well dissolved. Sieve if there are still lumps in the batter. Rest for an hour and more in a room temperature.
2. Heat the pan over medium heat. Add baking soda and whisk. Pour the batter over the pan. Cook over small heat until the surface dry up and consist pores. Drizzle small amount of sugar over the pancake and cover the pan and let it cook until set.
3. Transfer martabak into a flat plate or cutting board. Spread pancake with butter. Add your desired filling (even you can combine the filling) and pour condensed milk over. Fold the pancake and spread again with butter. Cut as desired.
4. Serve warm or cold.