Terang Bulan - Martabak Manis

Ingredients

• 225 gplain flour
• 20 gtapioca flour
• 30 gsugar
• 250 mlwater
• 1egg
• ¾ tspbaking powder
• 50 mlwater
• ¾ tspbicarbonate of soda
• to tastepandan essence
• to tastebutter
• to tasteNutella
• to tastegrated cheese
• to tastecondensed milk

Instructions

1. 1

   Mix the dry ingredients

   Combine the plain flour, tapioca flour, sugar and 250 ml water, mixing until evenly blended.

2. 2

   Add egg and rest

   Mix in the egg and baking powder. Leave the batter to rest for at least 1 hour.

3. 3

   Finish the batter

   Stir in pandan essence and the mixture of 50 ml water and bicarbonate of soda.

4. 4

   Grease the pan

   Lightly grease a non-stick pan.

5. 5

   Pour the batter

   When the pan is hot, pour in half of the batter; reserve the other half for the next batch.

6. 6

   Cook with a lid

   When bubbles appear on the surface, sprinkle over sugar, cover the pan and turn the heat down.

7. 7

   Check for doneness

   Once the surface is no longer wet, turn off the heat and remove the pancake from the pan.

8. 8

   Add the toppings

   Spread butter over the pancake, followed by Nutella, grated cheese and condensed milk.

9. 9

   Fold and serve

   Fold the pancake in half and serve.

What is Terang Bulan?

Terang Bulan, often called Martabak Manis, is a substantial Indonesian sweet pancake cooked in a covered pan and folded around toppings. It is distinct from the savoury, filled martabak also found in the region.

This version adds pandan essence to the batter, then combines chocolate-hazelnut spread, cheese and condensed milk for a sweet, creamy and savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 11g protein, 70g carbs, 15g fat.

The flour, tapioca flour and sugar provide most of the carbohydrates, while butter and Nutella contribute much of the fat. The egg, cheese and Nutella add some protein, though the topping quantities are not specified. Pair a portion with fresh fruit, and keep the spreads and condensed milk moderate if you want a less-rich serving.

Building the batter

Flour and tapioca: plain flour forms the main structure, while tapioca flour helps give the pancake its characteristic soft, slightly chewy bite. Mix them thoroughly with the first measure of water and sugar.

Resting time: leave the batter for at least 1 hour after adding the egg and baking powder. This gives the mixture time to settle before the final additions.

Pandan and raising agents

Pandan: add the essence towards the end so its fragrance carries through the cooked pancake. The recipe does not specify a quantity, so add it to taste.

Bicarbonate mixture: stir the bicarbonate of soda into the separate 50 ml water before mixing it into the batter. Work it in evenly so it is distributed throughout.

Cooking under a lid

Pan heat: heat and grease the non-stick pan before pouring in half the batter. Once bubbles form, scatter over sugar, cover the pan and lower the heat.

Doneness cue: the surface should no longer look wet before you take the pancake out. Keep the heat low after covering so the base has time to cook without becoming too dark.

Choosing the toppings

Butter and Nutella: spread butter over the hot pancake, then add Nutella so it softens against the warm surface. Use enough to cover without making the fold difficult.

Cheese and condensed milk: grated cheese brings a salty contrast, while condensed milk adds sweetness and moisture. Add both to taste, keeping the filling away from the very edge.

Serving and portioning

Fold the pancake in half after adding the toppings, then serve while warm. The recipe cooks the batter in two batches, with half reserved for the second one.

Cut each folded pancake into pieces for sharing, or serve a portion alongside fresh fruit to add a lighter, fresher contrast.

Recipe notes & tips

• Use a non-stick pan and grease it lightly so the pancake lifts out cleanly.
• Let the batter rest for at least 1 hour before adding the pandan and bicarbonate mixture.
• Lower the heat after covering the pan to help the centre cook through.
• Wait until the surface no longer looks wet before removing the pancake.
• Spread the toppings while the pancake is warm so the butter and Nutella soften.
• Keep the second half of the batter for a fresh batch rather than crowding the pan.

Variations

• Extra pandan: add a little more essence for a stronger fragrant note.
• More cheese: increase the grated cheese for a saltier contrast to the sweet filling.
• Chocolate finish: add extra Nutella over the filling before folding.
• Fruit pairing: serve with sliced banana or another fresh fruit on the side.
• Simple filling: use butter and condensed milk alone for a less elaborate topping.

Common mistakes to avoid

• Skipping the rest: the recipe calls for at least 1 hour, so allow the batter to stand before finishing it.
• Adding the bicarbonate dry: dissolve it in the separate 50 ml water first, then mix it into the batter.
• Cooking too hot: the base can darken before the top cooks; lower the heat once the pan is covered.
• Taking it out too soon: wait until the surface is no longer wet before removing the pancake.
• Overfilling the centre: keep the toppings manageable so the pancake folds without spilling.
• Using all the batter at once: cook it in two batches as directed.

How to store

The recipe is best served warm soon after cooking. If you have leftovers, refrigerate them in a covered container and reheat gently in a pan until warmed through; the pancake may soften in storage.

Frequently asked questions