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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
In a bowl, add 250g of medium protein flour, 40g of sugar, and 0.5 tsp of salt, then mix well. Add 300ml of water gradually while stirring until smooth and well combined. Add 1 beaten egg, and stir again until all ingredients are thoroughly mixed.
Watch out
Water must be added gradually so the batter does not form lumps.
Cover the bowl with a cloth, and let the batter rest for at least 1 hour.
Watch out
The batter must rest long enough for bubbles and honeycomb structure to form.
After 1 hour, stir the batter briefly. In a separate bowl, prepare 50ml of water, add 1 tsp of baking powder and 0.5 tsp of baking soda, mix well until actively bubbling. Pour this leavening solution into the batter, and stir again until thoroughly combined.
Watch out
Ensure the baking powder and baking soda solution fizzes actively to guarantee proper leavening.
Use a cloth or oven mitt when handling the hot pan handle to avoid burns.
Heat the teflon pan over medium heat for 5 to 10 minutes without greasing until completely hot. Pour half of the batter, swirl the pan briefly to form the crispy edges. Cook over very low heat. When half cooked, sprinkle with 1 tbsp of sugar to help burst the surface bubbles. Cover the pan and cook until the surface is dry and cooked through. Remove the martabak while still hot and brush the surface with butter.
local_fire_departmentvery low heatWatch out
The pan must not be greased and must be fully heated before pouring the batter, otherwise the honeycomb structure will fail.
Reheat the pan until very hot. Pour the remaining second half of the batter, swirl the pan to form edges, and cook over very low heat. When half cooked, sprinkle with 1 tbsp of sugar, cover the pan, and cook until the top surface is completely dry. Remove the cooked martabak while hot and brush with butter.
local_fire_departmentvery low heatWatch out
Ensure the pan is fully reheated before pouring the second batch of batter so the honeycomb forms properly.
Take the first buttered martabak, add 50g of grated cheese and a little condensed milk on top to taste. Cut the martabak into two parts, fold it into a semi-circle shape, and brush the outer surface with a little butter to keep it soft. Continue to cut the cheese martabak into smaller pieces and serve.
Watch out
The surface of the martabak must be brushed with butter after cooling so it won't dry out and remains soft.
Take the second buttered martabak, sprinkle with 3 tbsp of chocolate sprinkles and 2 tbsp of chopped peanuts on top to taste. Cut in half, fold into a semi-circle, then slice into small pieces and serve.
Watch out
Chocolate sprinkles and peanuts must be sprinkled evenly so every slice tastes balanced.
