So, I joined this online baking club to motivate myself to bake more and not to let this blog die peacefully. I got to know this baking club from my twitter pal oritje and then in a spur of a moment I decided to join in. What’s there to loose, rite?
This month challenge is called martabak manis or some people might know it as terang bulan. This sweet, full with calories, stick to your hip forever snack is just one of many street foods I miss from my childhood. Usually,the seller also sells the savory version of the martabak. And that is just another kind of heaven.
Long story short, I made this last saturday evening. The ‘dough’ needs to sit for 2 hours, to let the yeast bloom. And what better ways to spend your saturday than patiently waiting for your dough to rise?
The only thing that concerned me while making this thick pancake (loose translation) was that my yeast might be slightly dying. But wth, I just tried it and it turned out kinda ok. The pancake is not as thick as the pro’s but this recipe is a keeper. I’ve tried many other recipes before and none was so successful as this one.
The recipe I got from Dian (the creator of KBO)
Martabak Terang Bulan
source : mama Jalu aka Fransiska Rachel
- 125 gr flour, sift
- 25 gr sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 175 ml water
- 1/2 tsp instant yeast
- 2 eggs ( I used large one)
- 1/8 tsp baking soda
- 25 gr sugar
- condensed milk
- shreedder cheddar cheese (you can omit this if you don’t like the combi of salt & sweet)
- chocolate rice, finely chopped peanuts, toasted sesame seeds
PS: you can use as many toppings as you want or can omit some.
1. Thoroughly mix all A’s ingredients except yeast. Throw in yeast, mix well. And let it sit for 2 hours, till it’s bubbly. (It was quite cold in my kitchen and I was afraid that the yeast won’t come to life. So I cover the bowl loosely with foil and let it sit on the warm oven door, just happened to be used before)
2. Loosely mix B and mix it well with A.
3. Heat the pan with low heat, make sure the pan is really hot and that the heat is evenly spread on the pan. Put some butter in the pan and pour the mixture in. Spread the mixture on the side of the pan, so you get the nice crunchy sides later. The quantity depends on the size of your pan ofc. Let it sit nicely until you see some bubbles. And then throw some sugar on top, loosely. And then cover with lid, and let it sit for another minutes till the top of the pancake becomes glazy. And, it’s done.
4. Put the pancake on the flat surface, slab some butter on top, and put the rest of the topping. Slice it in half, put it on top of the other half and cut to some smaller pieces. And nom nom nom.
1. Low heat is the key
2. Make sure the heat is evenly spread over the pan. Other wise you will get unevenly done parts.