Martabak manis or sweet martabak

Sweet martabak has an interesting history and originates from the culinary traditions of the Chinese community in Indonesia. It is also known by the names "terang bulan" or "martabak bangka" in some regions. Specifically, the widely known sweet martabak in Indonesia comes from Bangka Island, located in Sumatra.

History of Sweet Martabak in Indonesia

1. Origins: Sweet martabak is believed to have originated from the Chinese community residing on Bangka Island. The word "martabak" itself comes from the Arabic "mutabbaq," which means "folded." However, the sweet martabak that exists today has been adapted and modified to suit local tastes.

2. Development: In Bangka, sweet martabak is very popular and known as "martabak bangka." The spread of sweet martabak then extended to various regions in Indonesia, following the migration of the Bangka and Chinese communities.

3. Variations: Sweet martabak now has various toppings and fillings, such as chocolate sprinkles, cheese, crushed peanuts, condensed milk, and jams. Each region in Indonesia may have slight variations in serving styles and topping choices, but the basic principle remains the same.

Sweet martabak has become one of the most beloved snacks across Indonesia, not only because of its delicious taste but also due to its ability to adapt to various local ingredients and the preferences of the local population.

Ingredients:

• All-purpose flour: 250 grams
• Granulated sugar: 50 grams
• Eggs: 2
• Water: 300 ml
• Instant yeast: 1 teaspoon
• Salt: 1/2 teaspoon
• Milk powder: 2 tablespoons
• Butter: as needed (for greasing)
• Toppings: Chocolate sprinkles, grated cheese, crushed peanuts, condensed milk, jam, etc.

Instructions:

1. Mix Ingredients: Combine the all-purpose flour, granulated sugar, instant yeast, salt, and milk powder in a bowl. Mix well.

2. Add Water and Eggs: Add the water and eggs, and stir until the batter is smooth and free of lumps.

3. Fermentation: Let the batter rest for 1-2 hours to allow it to rise.

4. Cook: Heat a martabak pan, pour the batter into the pan, forming a thick circle. Cook until the surface forms bubbles, then grease with butter and add the toppings of your choice.

5. Fold and Serve: Once cooked, fold the martabak in half and cut it into pieces. Serve warm.