For the first time The Rice Table Podcast features live cooking. Pepy Nasution of the famous blog IndonesiaEats is making one of her favorite treats; Martabak Manis. Click here to listen to the podcast: What Indonesia Eats.
Martabak manis
Mix well:
225 grams cake and pastry flour or Italian milling 00 flour
25 grams tapioca flour
1/2 tsp salt
1 package of sugar vanilla
200 mL water
Beat separately until fluffy:
1 egg
20 grams sugar
Add the flour mix into beaten egg mixture. Beat until you can see bubbling on the surface of your batter.
Prepare your ceramic pan or martabak pan. Make sure it’s hot but not too hot. This step needs some practices to get to know a certain heat that is good for your batter to be proofing.
Mix about 1 tsp water and 3/4 tsp baking powder. Pour into bubbling batter and mix
Mix about 1 tsp water and 1/2 tsp baking soda. Pour into the batter above.
Once the pan is heat up, pour the batter. Make sure the heat is at lower medium. The moment the batter is risen and started to create bubbles/holes like honeycomb. You can sprinkle some sugar the cover with a lid.
You should have a smooth texture on the bottom part, honeycomb-like texture on top and crispy on the edge.
Once it’s reached the character that is mentioned above, transfer martabak manis from the pan to a cutting board. Spread some butter/margarine on to your honeycomb-like part. Sprinkle some shredded cheese and chocolate vermicelli. Drizzle some condensed milk over. Halved and Fold. Spread some butter/margarine on the smooth part. Cut into pieces to serve.
