Name: Indonesian martabak manis
Yield: One 25 cm pancake; 4–6 wedges
Cuisine: Indonesia
Ingredients: 113 g All-purpose flour; 13 g Tapioca starch; 15 g Sugar; 5 g Milk powder; 0.625 mL Salt ⅛ level teaspoon; 4 g Baking powder; 100 mL Water more only if needed; 1 Large egg; 25 mL Water; 2 g Baking soda; 15 mL Sugar; 60 mL Butter softened; 120 mL Chocolate sprinkles or to taste; no added alcohol; To taste Sweetened condensed milk

Indonesia · Thick griddle cakes

Indonesian martabak manis

A folded honeycomb pancake with chocolate and condensed milk.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	All-purpose flour	113 g
Batter	Tapioca starch	13 g
Batter	Sugar	15 g
Batter	Milk powder	5 g
Batter	Salt	0.625 mL	⅛ level teaspoon
Batter	Baking powder	4 g
Batter	Water	100 mL	more only if needed
Later	Large egg	1
Late leavener	Water	25 mL
Late leavener	Baking soda	2 g
Surface	Sugar	15 mL
Finish	Butter	60 mL	softened
Finish	Chocolate sprinkles	120 mL	or to taste; no added alcohol
Finish	Sweetened condensed milk	To taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Heavy 25 cm nonstick skillet and lid	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Time & temperature

Cooking temperature: Medium heat, then lower
Cooking time: Until bubbly, then about 5 min covered

Lower the heat before covering; the centre should spring back.

Makes: One 25 cm pancake; 4–6 wedges
Heat: Stovetop, medium then lower heat
Plan for: About 90 min

Method

01 · Beat
5 min stand mixer; 10 min handheld
Use: Batter ingredients
Beat to a smooth, stretchy batter.
Ready when: Batter, not dough
01 Beat the batterBeat until smooth and stretchy; it should remain a batter, not a dough.
02 · Rest
1 hour
Use: Batter
Cover.
Ready when: Relaxed batter
02 Let the batter restCover the bowl and give the batter time to relax.
03 · Prepare
Preheat about 5 min
Use: Batter; egg
Whisk in egg. Heat skillet over medium heat.
Ready when: Water droplets sizzle
03 Add the eggWhisk in the egg while the skillet preheats.
04 · Activate
Immediately before cooking
Use: Late water; baking soda
Dissolve soda in reserved water; mix into batter only when pan is ready.
Ready when: Evenly combined
04 Add the late leavenerMix in the dissolved baking soda only when the pan is ready.
05 · Bubble
Until bubbly
Use: Batter; surface sugar
Pour, swirl up sides. Wait for holes across surface, then scatter sugar.
Ready when: Open honeycomb holes
05 Watch for holesWait for open holes across the surface before scattering the sugar.
06 · Set
About 5 min
Use: Pancake
Lower heat; cover and cook.
Ready when: Top dry; centre springs back
06 Cook until setLower the heat and cover until the top is dry and the centre springs back.
07 · Finish
Serve warm
Use: Butter, chocolate, condensed milk
Transfer; butter and top while warm. Fold in half; cut into wedges.
Ready when: Soft crumb; crisp rim
07 Fill, fold and cutAdd the butter and toppings while warm, fold in half and cut for serving.

What to look for

Stage	Look / feel for	Needs attention
Mix	Elastic, pourable batter	Unmixed starch
Cooking	Holes before sugar	Early sugar sealing the surface

Troubleshooting

If you see this	Likely cause	What to do now	Next time
No honeycomb	Insufficient pan heat	Preheat next batch thoroughly	Test with water droplets
Burnt bottom	Uneven or excessive heat	Lower heat; rotate pan	Use a heavy skillet
Rubbery centre	Low heat or premature removal	Cook covered until set	Use the dry-top cue

This version has a chocolate finish and omits vanilla extract, changing the aroma. Peanut and cheese fillings are separate variations.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Butter	Dairy butter	Wijsman	suggested, not required
Starch	Tapioca starch	No brand required	type required
Leavening	Baking powder and baking soda	No brand required	types required

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Wijsman butter	Ordinary dairy butter1:1 volume	Spread while pancake is warm	Less distinctive buttery aroma
Chocolate sprinkles	Chopped semisweet chocolateUse a thin layer	Let residual heat melt it	More pronounced chocolate pockets

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Both identify heat control and delayed leavening as important. Their egg timing and leavener schedules differ; this card follows Marvellina throughout.

Cook / recipe	Use	What differs
MarvellinaWhat To Cook TodayMin Jiang Kueh / Martabak Manis (No Yeast)	Base	Rested batter; egg and soda added later.
Devy DarSo Yummy RecipesMartabak Manis	Comparison	Both chemical leaveners added immediately before cooking; three smaller pancakes.

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Source and measurement notes

Vanilla extract omitted; this changes aroma only. Chocolate finish chosen from the source’s options; peanut and cheese variations are separate choices.

Recipe

Indonesian martabak manis

A folded honeycomb pancake with chocolate and condensed milk.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	All-purpose flour	113 g
Batter	Tapioca starch	13 g
Batter	Sugar	15 g
Batter	Milk powder	5 g
Batter	Salt	0.625 mL	⅛ level teaspoon
Batter	Baking powder	4 g
Batter	Water	100 mL	more only if needed
Later	Large egg	1
Late leavener	Water	25 mL
Late leavener	Baking soda	2 g
Surface	Sugar	15 mL
Finish	Butter	60 mL	softened
Finish	Chocolate sprinkles	120 mL	or to taste; no added alcohol
Finish	Sweetened condensed milk	To taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Heavy 25 cm nonstick skillet and lid	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Makes: One 25 cm pancake; 4–6 wedges
Heat: Stovetop, medium then lower heat
Allow: About 90 min

How do I make it?

Beat the batter
5 min stand mixer; 10 min handheld
Beat all the ingredients listed under Batter until smooth and stretchy. Allow 5 minutes in a stand mixer or 10 minutes with a handheld mixer; it should still be a batter, not a dough.
Beat until smooth and stretchy; it should remain a batter, not a dough.
Ready when: Batter, not dough
Rest
1 hour
Cover the batter and leave for 1 hour.
Cover the bowl and give the batter time to relax.
Ready when: Relaxed batter
Add the egg
Preheat about 5 min
Whisk the egg into the batter. Heat a skillet over medium heat for about 5 minutes, until a few water droplets sizzle.
Whisk in the egg while the skillet preheats.
Ready when: Water droplets sizzle
Add baking soda
Immediately before cooking
Dissolve the baking soda in the reserved 25 mL water. Mix it into the batter only when the pan is ready, immediately before cooking.
Mix in the dissolved baking soda only when the pan is ready.
Ready when: Evenly combined
Make the holes
Until bubbly
Pour in the batter and swirl it up the sides of the pan. Wait until open holes appear across the surface, then scatter over the surface sugar.
Wait for open holes across the surface before scattering the sugar.
Ready when: Open honeycomb holes
Finish cooking
About 5 min
Lower the heat, cover and cook for about 5 minutes, until the top is dry and the centre springs back.
Lower the heat and cover until the top is dry and the centre springs back.
Ready when: Top dry; centre springs back
Fill and fold
Serve warm
Transfer from the pan and spread with butter while warm. Add the chocolate sprinkles and condensed milk, fold in half and cut into wedges. Serve warm, with a soft inside and crisp rim.
Add the butter and toppings while warm, fold in half and cut for serving.
Ready when: Soft crumb; crisp rim

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
No honeycomb	Insufficient pan heat	Preheat next batch thoroughly Test with water droplets
Burnt bottom	Uneven or excessive heat	Lower heat; rotate pan Use a heavy skillet
Rubbery centre	Low heat or premature removal	Cook covered until set Use the dry-top cue

Useful recipe notes

This version has a chocolate finish and omits vanilla extract, changing the aroma. Peanut and cheese fillings are separate variations.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
All-purpose flour	113 g	100%
Tapioca starch	13 g	11.5%
Sugar	15 g	13.3%
Milk powder	5 g	4.4%
Baking powder	4 g	3.5%
Baking soda	2 g	1.8%

Method

01 · Beat

02 · Rest

03 · Prepare

04 · Activate

05 · Bubble

06 · Set

07 · Finish

What to look for

Troubleshooting

How do I make it?

Beat the batter

Rest

Add the egg

Add baking soda

Make the holes

Finish cooking

Fill and fold

What can go wrong, and how can I fix it?

Indonesian martabak manis at a glance