Pandan & Coconut Martabak Manis
Pandan & Coconut Martabak Manis
Embark on a culinary journey to Indonesia with this exquisite Pandan & Coconut Martabak Manis, a beloved street food delicacy that has captured hearts for generations. This sweet, thick pancake is a delightful canvas for the fragrant, tropical essence of pandan, a leaf revered in Southeast Asian cooking for its unique vanilla-like aroma. Infused with creamy coconut milk, the batter yields a tender, chewy texture, while a generous filling of toasted coconut flakes and luscious sweet condensed milk creates an irresistible symphony of sweet and nutty flavors. Martabak, in its many forms, holds a special place in Indonesian culture, often enjoyed during festive occasions and as an everyday treat, a testament to its simple yet profound deliciousness. This Pandan & Coconut variation elevates the classic, offering a taste of paradise in every bite. Perfect for sharing, this delightful pancake is sure to become a favorite in your home kitchen, bringing a unique and aromatic twist to your dessert repertoire. Discover the magic of Indonesian sweets with this easy-to-follow recipe for authentic pandan martabak.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare the Batter
- 1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2In a separate bowl, whisk the eggs, coconut milk, pandan extract, and warm water until well combined.
- 3Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, thick batter forms. Ensure there are no lumps.
- 4Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 20 minutes, or up to 1 hour. This allows the gluten to relax and results in a tender martabak.
Cook the Martabak
- 1Heat a non-stick pan or a special martabak mold (a flat-bottomed, thick-walled pan) over medium heat. Lightly grease with butter or oil.
- 2Once hot, pour about 1 to 1.5 cups of batter into the pan, swirling it to create a thin, even layer that coats the bottom and sides of the pan, similar to a crepe but thicker.
- 3Cook for about 3-5 minutes, or until small bubbles start to form on the surface and the edges begin to pull away from the pan.
- 4Sprinkle the granulated sugar evenly over the surface of the martabak. This will help create a slightly caramelized crust.
- 5Scatter the toasted coconut flakes generously over half of the martabak's surface.
- 6Drizzle the sweetened condensed milk over the coconut flakes. Adjust the amount to your preference.
- 7Carefully fold the other half of the martabak over the filling, creating a half-moon shape. Gently press down with a spatula.
- 8Cook for another 2-3 minutes per side, until golden brown and cooked through. Brush the outside with melted butter for extra richness and shine.
- 9Slide the martabak onto a cutting board. Let it cool slightly before slicing it into wedges.
- 10Repeat the process with the remaining batter until all martabak are cooked.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 8 g
- Fat
- 20 g
- Carbs
- 84 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 8 g |
| Fat | 20 g |
| Carbs | 84 g |
Tips
- Ensure your pandan extract is fresh for the most aromatic flavor. Adjust quantity to your preferred intensity.
- Use a dedicated martabak pan or a heavy-bottomed cast-iron skillet for even heat distribution.
- Serve warm, cut into wedges, as is or with additional drizzles of condensed milk and butter.
