world-kuliner

Martabak sweet is a popular snack in Indonesia. In Jakarta and West Java, thick pancakes, known as "martabak sweet". Calling another Indonesian pancakes "bright moon" or "nut cake farts". These pancakes are also known as "apam behind" in Malaysia.

Usually done by street vendors at night, sweet martabak is cooking in a very large amount of butter. Thin batter is poured into a specially shaped pan. After cooking, the pancakes are ready for it: often with cheese or chocolate, and nuts.




Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour
Ready in: 1 hour 30 minutes


Materials:
To wrap
230 g Self-raising flour
Tapioca Flour 20 gr
Warm Milk 375 ml
150 gr Sugar
2 Eggs
11 g instant yeast
1 teaspoon baking powder
Patches
Sweetened condensed milk
Sugar
Chocolate sprinkle
Grated tasty cheese
Margarine
Direction
Combine self-raising flour, tapioca flour and sugar.



Mix the yeast with warm milk and stir well. Add to the flour mixture and stir until well combined.
Add eggs one at a time while stirring constantly until combined.
Cover the mixture with warm wet towel and put it in a warm place (warm or in the oven) for 20 minutes to boil over.
Divide into four mixed. Heat the pan (20 cm / 8 inches in diameter) with a small flame, the oil in a skillet with margarine. Pour in one part of the mix. Put on the lid (best to use glass lid as you can see what's going on in). Cook for about 10 minutes or until the top is full of holes and dry. Sprinkle a little sugar, put the lid for 5 seconds and take it away from heat.



Take out of the frying pan and put into a flat surface, the upper fat with some margarine. Drizzle with sweetened condensed milk, sprinkle with coarse ground peanuts, shredded cheese, sprinkle with chocolate. Fold into a half circle, spreading the outer skin with margarine again and cut into 8 pieces.