AI-generated image About Martabak
The savoury version wraps a thin dough around spiced egg, beef and scallion before frying it crisp, while the sweet version is a thick, fluffy griddle cake loaded with chocolate, cheese, peanuts and condensed milk. Both are folded, sliced and devoured warm from night-market stalls.
History & Culture
The savory martabak traces its roots to the Indian and Arab traders who brought the concept of a folded, stuffed flatbread to Southeast Asia - the name itself derives from the Arabic "mutabbaq," meaning "folded." In Indonesia, this evolved into martabak telur, a crispy parcel of spiced egg, minced beef, and scallions, while the sweet martabak (also known as terang bulan in some regions) is a distinctly local invention, a thick, fluffy griddle cake topped with chocolate, cheese, peanuts, and condensed milk. Its exact point of origin within the archipelago is debated, but the dish is universally celebrated as a beloved late-night street food.
Regional variations are significant: in Jakarta, sweet martabak is often called terang bulan, while in other areas it is simply martabak manis, and toppings range from banana and sesame to cheese and chocolate, reflecting local tastes. Savory martabak is typically served with pickled cucumber and a spicy curry sauce, a nod to its South Asian heritage. Across Indonesia, both versions are iconic street food, commonly sold from night stalls, and they hold a cultural place as a communal snack meant for sharing, often enjoyed with family or friends during evening gatherings.
How to make Martabak
AI-assisted, not kitchen-testedMartabak Manis (Sweet Indonesian Thick Pancake)
A beloved Indonesian street-food classic: a thick, fluffy, slightly sweet griddle cake topped with chocolate, cheese, peanuts and condensed milk, then folded and sliced into wedges.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 250 g (8.8 oz / ~2 cups) all-purpose flour
- 30 g (2 tbsp) sugar
- 1 tsp instant yeast
- 1 tsp baking soda
- 1 tsp salt
- 300 ml (1¼ cups) lukewarm water, around 40 °C / 105 °F
- 2 whole (2 large) eggs
- 60 g (¼ cup) unsalted butter, melted, for brushing
- 80 g (⅓ cup) chocolate sprinkles or finely grated dark chocolate, meises is traditional
- 60 g (2 oz) sweetened condensed milk, drizzled on top
- 80 g (3 oz) quick-melting cheese (mozzarella or cheddar), substitute: any mild melting cheese
- 50 g (½ cup) roasted peanuts, roughly chopped
Steps
- 1 In a large bowl, whisk the flour, sugar, instant yeast, baking soda and salt. Pour in the lukewarm water and stir until smooth. Cover and rest for 30–45 minutes until bubbly and slightly risen.
- 2 In a small bowl, beat the eggs with a fork. Set aside.
- 3 Heat a 24–26 cm (9½–10 in) non-stick skillet over medium-low heat. Lightly grease the pan. Pour the batter in and spread it evenly to the edges.
- 4 Cook the base for 3–4 minutes until the top is mostly set and bubbles have risen (the surface should look matte, not wet). Drizzle the beaten eggs evenly over the surface and sprinkle with a pinch of salt.
- 5 Continue cooking 2–3 minutes more, until the bottom is golden. The egg layer should be fully set with no runny egg visible - this is the doneness cue.
- 6 Slide the pancake onto a cutting board, golden (egg) side up. Brush the surface with melted butter.
- 7 While still hot, scatter the chocolate sprinkles, cheese and peanuts over half the surface, then drizzle generously with condensed milk. Fold the pancake in half and again into a quarter so the toppings are enclosed.
- 8 Slice into wedges and serve warm. The crust should be crisp and the interior soft and custardy.
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Where to eat it
An evening street stall, the sweet version shared straight from the box.
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Martabak - frequently asked questions
What is Martabak?
The savoury version wraps a thin dough around spiced egg, beef and scallion before frying it crisp, while the sweet version is a thick, fluffy griddle cake loaded with chocolate, cheese, peanuts and condensed milk. Both are folded, sliced and devoured warm from night-market stalls.
What is Martabak made of?
Martabak is made with dough, egg, scallion, chocolate and condensed milk.
Where does Martabak come from?
Martabak comes from Indonesia, and is especially associated with Nationwide. The savory martabak traces its roots to the Indian and Arab traders who brought the concept of a folded, stuffed flatbread to Southeast Asia - the name itself derives from the Arabic "mutabbaq," meaning "folded." In Indonesia, this evolved into martabak telur, a crispy parcel of spiced egg, minced beef, and scallions…
Where can I eat Martabak?
An evening street stall, the sweet version shared straight from the box.
How do you make Martabak?
Making Martabak at home takes about 15 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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