Craving authentic Indonesian Martabak Manis (Sweet Crepe/Pancake) at home? From the secret flour mixes and active yeasts to rich Dutch butter, condensed milk, and endless indulgent toppings (shredded cheddar, chocolate rice, sesame seeds, and Biscoff...
Sections
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BATTER & BASE INGREDIENTS
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BUTTER & DAIRY SPREADS
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CLASSIC INDONESIAN TOPPINGS
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MODERN & PREMIUM TOPPINGS
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SPECIALTY ADD-INS & BREAD CRUST ACCENTS
BATTER & BASE INGREDIENTS
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The key flour base for a spongy, springy texture! Medium protein content creates the perfect gluten structure needed to trap air bubbles.
King Arthur Flour 100% Organic All-Purpose Flour, 2 lbs
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The secret to that signature chewy (chewy/kenyal) martabak bite! Adding a few tablespoons of tapioca flour gives the batter elasticity.
Bob's Red Mill Tapioca Flour, Gluten-Free, 16 oz Bag
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Essential for creating the iconic honeycomb (bersarang) air pockets in the pancake batter.
Lesaffre SAF-Instant Red 1 lb. Vacuum Packed Dry Yeast
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Reacts instantly with heat to produce rapid carbon dioxide bubbles, making the batter rise and form long vertical tunnels.
Arm Hammer Baking Soda Multi-Purpose Powder
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Provides a second boost of leavening during the pan-frying stage to ensure the martabak remains fluffy and soft.