Thick sweet pancake with chocolate, peanuts, and butter
Indonesian Martabak Manis
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
1 large pancake (4 servings)
Difficulty
Medium
Cost
Budget
$
Indonesian Martabak Manis
Thick sweet pancake with chocolate, peanuts, and butter
★4.6(20)
A thick, fluffy Indonesian street pancake loaded with melted chocolate, crushed peanuts, sweetened condensed milk, and a generous slather of butter. Crispy outside, soft inside.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Martabak manis is Indonesia's ultimate late-night street food — a thick, honeycomb-textured pancake folded over molten chocolate and peanuts, then drenched in butter and condensed milk.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Indonesian Martabak Manis special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1.5 cups all-purpose flour
- 2 eggs
- 1 tsp baking powder
- 1/2 cup chocolate sprinkles or grated chocolate
- 1/4 cup crushed roasted peanuts
- 3 tbsp butter, melted
Instructions
- 1
Whisk flour, eggs, baking powder, sugar, and 1 cup warm water into a thick, pourable batter. Rest 10 minutes.
- 2
Heat a large round pan (ideally with a lid) over medium heat. Grease lightly.
- 3
Pour in all the batter and cover. Cook for 10-12 minutes until the top is set and full of holes.
- 4
Scatter chocolate sprinkles, peanuts, and drizzle condensed milk and melted butter over the top.
- 5
Fold the pancake in half, cut into pieces, and serve warm.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Chocolate sprinklesNutella or chocolate chips
Different form but similar chocolate flavor
Crushed peanutsSesame seeds or cheese
Both are popular authentic variations
Tips & Storage
Pro Tips
Cover the pan while cooking so the top sets from the steam — do not flip the martabak.
Use a heavy, deep round pan for even heat distribution and thick edges.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten fresh and warm. Leftovers keep 1 day in the fridge.
Reheating
Reheat in a pan over low heat to re-melt the chocolate and crisp the bottom.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates16g
Fat50g
Fiber280mg
Sugar2g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are the holes in martabak?
- The baking powder creates carbon dioxide bubbles that rise through the thick batter, forming characteristic craters.
- Can I use other toppings?
- Yes, cheese, sesame, and different nuts are all popular martabak toppings in Indonesia.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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