Sweet Martabak Pancake Indonesia Street Food Recipe V.2 - 100% Success

Hello! We won't get bored of this Pizza Martabak as we can enjoy various flavors. Today, we'll be making Sweet Martabak Pancake. The batter here uses the same recipe I shared before as this is a true and tested recipe but today, the method will be different as I'm using a gas stove. In the last video, many of you asked how you can make this dish with a gas stove.

Pizza Martabak Recipe

(two 22-cm/8-inch or 24-cm/9” pan for 4-6 servings each)

Ingredients 1:

  • 225 g all-purpose flour
  • 20 g cornstarch
  • 20 g sugar
  • 1 pc egg
  • ¾ tsp baking powder
  • 250 ml water

Ingredients 2:

  • 50 ml water
  • ¾ tsp baking soda


  • Sugar, as needed


  • Butter / Wijsman
  • Indomilk White Condensed Milk
  • Indomilk Chocolate Condensed Milk
  • Chocolate rice
  • Cashew
  • Grated cheese
  • Compound chocolate
  • Chocolate biscuit
  • Banana, sliced
  • Cream cheese
  • Shelled sweet corn

6 topping variations:

  • Milk Cheese
  • Triple Chocolate
  • Chocolate Cashew
  • Corn Milk Cheese
  • Chocolate Biscuit
  • Banana Cheese


  1. For the Martabak batter, combine the flour, cornstarch, sugar, and water. Mix with a mixer for 6-7 minutes.
  2. Add the egg and baking powder in. Mix and let it rest for at least 1 hour.
  3. Combine the baking soda with water, then add into the batter and mix well.
  4. Heat the teflon on medium-low heat. Pour the batter in and swirl the pan so the batter sticks to the sides.
  5. Wait until the bubbles rise, then sprinkle sugar on top.
  6. Once the bubbles burst, place the lid on the pan. Cook until the top is not sticky.
  7. Once it’s cooked, spread the butter on the entire surface and slice into 6 parts.
  8. Add the Indomilk White Condensed Milk, Indomilk Chocolate Condensed Milk, and other toppings.
  9. Martabak is ready to serve.

Let me explain everything in this video. Before I started, please check for Sweet Martabak Pancake Indonesia Street Food Recipe V.1

We need condensed milk to make Martabak. Today, we'll use Indomilk Condensed Milk. For the batter, we need allpurpose flour, cornstarch or tang mien flour, sugar, egg, baking powder, and water. A moment before cooking, we'll add more water and baking soda. You can use cake flour instead of cornstarch or tang mien, which I use to add a bouncy texture to the Martabak. We're making Pizza Martabak, so I'll use various toppings. You can use anything you like since it'll be like a pizza. Or, you can use just one topping to make a regular Sweet Martabak. Today, I'll make it in 6 flavors with butter and condensed milk as the base. I'm using Indomilk White Condensed Milk and Indomilk Chocolate Condensed Milk. The rest is up to you. My first topping is Milk Cheese. Second is Triple Chocolate. Third is Chocolate Cashew.

Fourth is Corn, Milk, & Cheese. Then, Chocolate Biscuit and Banana Cheese. I'm sure you're familiar with these flavors. Just adjust them to your liking. Let's start. It's tricky to make an evenly cooked Martabak with bubbles in it, a characteristic of this dish. The composition is important, too. The batter has to have the perfect consistency, not too thick or too thin. If it's too thick, it'll be dense and hard for the bubble up. If it's too thin, it'll be just like a cake. Other than composition and consistency, the way we mix the batter is important. First, combine the flour, cornstarch, sugar, and water. Mix until everything is incorporated

Or, perhaps we can say, flexible, though this term isn't very appropriate for this. We have to develop the gluten and mix everything well. It takes 6 7 minutes with a mixer on mediumhigh speed. You can whisk it by hand for the same amount of time, but make sure everything is mixed together well. You can use a timer to be exact. Now, add the egg and baking powder, then mix it again for a short time. Let it rest for at least 1 hour to get that fermented aroma, to enhance the aroma and eliminate any raw flour smell. If you have more time, rest it for up to 3 hours. I've rested this for about 3 hours. The aroma is more fermented now.

This 1egg batter can make two 22 cm pans. If you use a bigger pan, you'll get a thinner Martabak. Don't make it any thicker, though, as the thicker it is, the higher the risk for it to become dense. After dividing the batter into two jugs, let's heat the pan so it's ready to use. Pan selection is also important. There's a special pan for Martabak. It's made of a thick material so it can distribute heat evenly so the bubbles can be formed and rise up evenly. Here, I'm using a nonstick pan that's quite thick. If you use a thinner one, you'll need a metal tray to help distribute the heat evenly.

If the pan is thin and the flame heats it only in these areas, the Martabak will be burnt only in those areas. It's because the heat isn't distributed evenly. I'll use low heat, just like this. Also, the flame on home stoves usually sits only in the middle. That's why I'm not using a large pan so the heat is distributed more evenly. Let's heat the pan until it looks like this if you sprinkle a bit of water in. If it's not hot enough, the bubbles won't have strength to rise up and the Martabak will be dense. Then, a moment before cooking, add the baking soda and water into the batter to maximize the result.

Make sure the baking soda is active and it hasn't been 3 months since you've opened the seal. Older baking soda may lose its strength. If you have two pans, you can cook them all at once. If you only have one pan, add the baking soda to one jug at a time. Pour the batter in and swirl the pan like this slowly. Leave the pan uncovered until the bubbles rise. Be patient while waiting for the bubbles to rise. It'll take about 2 3 minutes until all of them rise like this. Now, sprinkle some sugar on top. It helps to burst the bubbles, too. Then, cover the pan and cook on low heat until it's done. Once the bubble rose, it won't take long for it to cook.

The base is done. Let's add the toppings. Spread the butter or margarine while it's hot so it melts. If you're not yet successful, take a look at the bottom. If it has a lot of spots, you used too much baking soda. If you tried it, it'll have a soda odor to it. If the bottom is not very smooth or is wavy, that means the batter is too thin. If there's too much egg in the batter, the bottom will be soggy instead of crisp like this. After spreading the butter, let's add the Indomilk Condensed Milk now. Indomilk Condensed Milk comes in two flavors, plain or white and chocolate. They're perfect for Martabak. We can use both.

Indomilk White Condensed Milk is now thicker, so it's perfect for baking, as a topping, and to mix with drinks. For the cashew, I've made it into a Caramel Nougat. You can check the recipe or just use it plain. The Martabak is full of bubbles, sweet, and savory from all the toppings. So, though Martabak looks like a rich dish, it doesn't taste heavy due to the bubbles and bouncy texture. There's also a melting sensation from the butter and Indomilk Condensed Milk that makes the Martabak tasty. Find the composition in the description box, so just check it out. These toppings are interesting if you want to make a dish for your family who have different favorite flavors.