How to Make Sweet Pandan Flavor Martabak Using a Frying Pan

Who doesn't know martabak? There are egg martabak, sweet martabak, and now there are more and more variants of the name martabak, because there are many more diverse flavors and ingredients that can be combined.

But, basically, martabak is made from dough flour. From this dough ingredients can produce egg martabak which tastes salty and savory and sweet martabak which tastes sweet, usually sprinkled with chocolate and cheese.

The name is egg martabak, which is dominant in eggs (chicken or duck) added with sliced celery leaves and pieces of beef mixed together for the martabak filling.

Unlike the egg-stuffed martabak, the sweet martabak uses a flour mixture that is cooked and topped with toppings such as chocolate sprinkles, cheese, chocolate jam, or others.

Sweet Martabak With Pandan Flavor Ingredients

This time we will make a sweet martabak with pandan flavor guaranteed to be delicious and liked by all family members. So, take a look at the ingredients.

Ingredients A:

250 grams of flour pro medium / blue triangle brand

45 grams of sugar

1/2 tsp salt

1/4 tsp vanilla powder

1/2 tsp Pandan paste

1 egg, use a medium size egg

250 ml water (pour little by little)

Ingredients B:

1/2 tsp baking soda

1/2 tsp baking powder, or BPDA

50 ml of water to dissolve the baking powder and baking soda

Ingredients C:

1/2 tablespoon sugar for sprinkling

Butter as a spread after it's cooked

Toppings according to taste

How to make:

1. Mix all ingredients A, add water little by little while stirring (approximately 10 minutes). You can stir with a whisk.

2. Cover the dough with cloth or plastic wrap, rest the dough for at least 1 hour, or 2 hours at room temperature.

3. Dissolve the baking powder and baking soda with 50 ml of water, then add them to the mixture and stir until completely blended.

4. Heat the pan over medium low heat for 2 minutes, then reduce the heat and let the Teflon heat stabilize for about 2 minutes

5. Pour the dough, shape the edges with a vegetable spoon slowly and don't press too much, turn up the heat a little (not too big) wait until all the bubbles come out, then reduce the heat again

6. Sprinkle granulated sugar little by little just above the bubbles that are starting to grow

7. After almost all the bubbles burst, cover the pan and cook for about 1-2 minutes on very low heat until the martabak is cooked, the surface is completely dry.

8. Comb the edges of the pan with a heat-resistant spatula, do not comb with a knife (so that the pan is not damaged)

9. Remove and grease the surface of the martabak with butter while it's hot

10. Give topping according to taste, cut into 2 and fold. Re-smear the martabak skin with butter.