How To Make Delicious Indonesian MARTABAK

Jakarta One of the most popular snacks in Indonesia is sweet martabak or in some areas called the moonlight. This food that was originally sold on the roadside has now become a snack product that offers many variations and is often sold also in cafes and restaurants.

The variety of sweet martabak is now not only in terms of toppings. Martabak dough itself can be modified with various colors and flavors. Starting from green tea, black sweet, to tempting red velvet.

Actually sweet martabak includes cakes that are quite easy to make. We can make it at home. There is no martabak pan, Teflon pan is made. And with the right recipe, our homemade martabak can be nested / hairy, beautiful yellow, and as cool as a street vendor.

As summarized by Liputan6.com on Thursday (08/23/2018) from various sources, the following are original sweet martabak recipes that you can practice at home. At the bottom we also include ideas on toppings and variations that can be made.


How to make Original Sweet Martabak

Material:
125 grams of medium wheat flour
180 ml of boiled water
4 tablespoons of margarine
3 tablespoons of sugar
2 tablespoons of milk powder (optional)
1 egg
1/4 teaspoon of instant yeast (fermipan)
1/2 teaspoon baking powder
enough sweetened condensed milk

How to make sweet martabak original:

1. Combine dry flour, 2 tablespoons of sugar, yeast, baking powder, milk powder, and water. Stir the mixture until it's completely mixed and there's nothing to clot.

2. If using double acting baking powder (BPDA), leave the mixture for 30 minutes. If using single-acting baking powder, just leave it alone for 5-10 minutes.

3. While the mixture is left idle, place 3 tablespoons of margarine in a pan or Teflon pan. Melt on the stove fire. Then let it sit until it cools slightly.

4. Beat the chicken eggs until no white parts clot again.

5. Add liquid margarine to the mixture that has been left alone. Also add the beaten egg.

6. Heat the Teflon on low heat, then pour the mixture to fill half the teflon. Shake the Teflon pan so that the dough sticks to the surface of the pan and forms a fringe.

7. Wait for the martabak edge to dry and the center to bubble. After that, sprinkle the remaining 1 tablespoon of sugar on the surface.

8. Close the Teflon pan, let stand for about 5 minutes. After that, lift the martabak from the stove.

9. While still hot, spread the martabak with the remaining 1 tablespoon of margarine. Pour sweetened condensed milk. Cut and give toppings according to taste.




How to make sweet contemporary martabak with colorful dough

To make sweet martabak dough now, you just add some ingredients to the original batter of your sweet martabak. Here's a row of variations.

Vanilla Martabak flavor: Add 1/2 teaspoon of vanilla powder to the dry mixture

Chocolate martabak: Add 2 tablespoons of chocolate powder to the dry mixture

Taro martabak: Add 2 tablespoons of taro powder to the dry mixture

Martabak green tea: Add 1
tablespoons of matcha powder in dry mixture

Pandan martabak: Add 2 drops of pandan paste to the mixture mixed with eggs and margarine

Red velvet Martabak: Add 2 drops of red chili coloring to the mixture that has been mixed with eggs and margarine

Black sweet martabak: Add 25 grams of black sticky rice flour and 1/2 tablespoon of ground coffee







The Idea of ​​Topping the Latest Martabak

Here's the idea of ​​a topping that can be used:

Meises
Colorful white or brown grater
Nutella
Grated cheddar cheese
Grated melted / mozzarella cheese
Coarsely chopped nuts
Ovomaltine
Oreo crumbs
Chocolate Candy
Banana slices
Marshmallow
Topping jam
KitKat
Chocolate cereal
Sweet corn
Ice cream
Sliced ​​canned fruit (orange, longan, lychee)
Setup fresh fruit (strawberries, kiwi, apples cooked with sugar and cinnamon powder)
Choco balls
Cream cheese
Durian pulp that has been crushed
Beef floss