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Martabak Manis – Fluffy & Chewy Indonesian Sweet Pancake

A rich, thick, bouncy pancake with golden crisp edges, gooey sweet fillings, and a soft-chewy bite—just like what you'd find from Indonesian street vendors at night!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 2 cups 250g all-purpose flour
  • 2 tbsp 25g granulated sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
Wet
  • 1¾ cups 420ml whole milk (room temp)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter melted
Optional (for richer texture)
  • 2 tbsp tapioca starch substitute: cornstarch
Toppings (customizable)
  • Sweetened condensed milk
  • Grated cheddar cheese or mozzarella
  • Chocolate sprinkles meses
  • Chopped peanuts
  • Unsalted butter softened (for spreading)

Equipment

  • 8–10 inch non-stick skillet with lid
  • Whisk, bowls, ladle or measuring cup
  • Spatula and butter brush

Instruction
 

Prepare the Batter
  1. In a mixing bowl, combine flour, sugar, salt, baking powder, and optional tapioca starch.
  2. In another bowl, whisk together milk, egg, vanilla extract, and melted butter.
  3. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and lump-free.
  4. Let the batter rest at room temperature uncovered for 45 to 60 minutes.
Add Baking Soda
  1. After resting, add the baking soda to the batter and stir well.
  2. Let the batter sit for 5 more minutes to activate the reaction. Tiny bubbles may appear — this is normal.
Heat the Skillet
  1. Preheat a non-stick skillet (8–10 inches) over medium-low heat.
  2. Lightly grease the surface with a small amount of butter.
Cook the Pancake
  1. Pour about ¾ cup of batter into the skillet.
  2. Swirl the pan gently to spread the batter evenly in a round shape.
  3. Let it cook uncovered for about 2–3 minutes, until bubbles appear and the surface looks matte (not shiny).
Cover and Cook Through
  1. Cover the skillet with a lid and continue cooking for another 3–5 minutes.
  2. The pancake is ready when the center is set, the sides pull slightly from the pan, and the bottom is golden brown.
Add the Toppings
  1. While the pancake is still warm in the pan, spread softened butter over the surface.
  2. Sprinkle chocolate sprinkles (meses), grated cheese, and chopped peanuts generously.
  3. Drizzle with sweetened condensed milk to taste.
Fold and Serve
  1. Carefully remove the pancake from the pan using a spatula.
  2. Fold it in half to form a half-moon shape.
  3. Slice into portions and serve warm.

Notes

Can I Make This Without Tapioca Flour?
Absolutely! If you don't have tapioca flour on hand, you can still make delicious Martabak Manis using just regular all-purpose flour.
✅ Simply use 2½ cups (300 grams) of all-purpose flour total.
Here’s what to expect:
  • The pancake will still be fluffy, soft, and rich.
  • However, it won’t have that slightly chewy, stretchy bite that tapioca adds — which is a signature texture of traditional Indonesian-style martabak.
  • This version will be more like a thick, fluffy cake-pancake hybrid, perfect if you prefer something lighter and less dense.
Tapioca flour isn’t mandatory, but it’s highly recommended if you're aiming for that authentic street food texture.

Tips for American Home Cooks

  • No pan lid? Use foil or a large plate to loosely cover the skillet.
  • Cheese options: Try shredded sharp cheddar for that salty-sweet balance, or use American cheese for meltiness.
  • Don’t overcook — a soft, slightly gooey center is part of its charm!