I have only discovered this recipe through a shared facebook page by one my friends and I must admit this is proven to be the best we have tried thus far. And in these past six weeks, we have made three batches – that says a lot about how much we love this sinful snack! I can proudly say after all these years of trying martabak manis recipes, I am now get the hang of what heat levels needed for a perfect nest-like texture. It is true that you get only get better by doing it again and again 🙂 Here are my previous attempts on Martabak Manis here and here.
- 500 grams all purpose flour
- 700 ml water
- 2 whole eggs + 1 egg yolk
- 8 tablespoons of sweetened condensed milk (I use 6 tablespoons)
- 7 tablespoons of sugar (I used 5 tablespoons)
- 1 teaspoon of salt
- dash of vanilla extract (can be omitted)
- 1 teaspoon of baking soda
- 3 x 1/3 teaspoon of baking soda
- some sugar
Mix flour, sugar, and salt in a big bowl and make a well in the middle. Pour in water a little bit at a time while whisking, then add in eggs and egg yolk and sweetened condensed milk. Mix well together until there are no lumps. Lastly add the baking soda and vanilla extract, mix well again, then cover with a damp tea towel or cling wrap and let stand for one hour.
This recipe makes three martabak manis in 26 cm pan (and yes, I still use my same non-stick teflon pan like in previous posts). Divide the batter into three bowls equally while heating up the pan. When the pan is hot, add 1 of the 1/3 teaspoon of baking soda into one of the bowl and mix well then pour into the pan. At this stage, I set my gas burner at heat level between low and medium and be patience! Once your martabak manis bubbly and tiny holes formed on the surface, sprinkle with sugar then cover with a lid, turn the heat to below low. Wait for another 2-3 minutes and it will be ready to be taken off heat and filled with anything you like.