Eggless Sweet Martabak Recipe for a Low Protein Diet

This eggless sweet martabak recipe differs from traditional sweet martabak, which is made with an egg mixture. This sweet martabak recipe is ideal for those of you who want to reduce your daily egg intake.

Sweet Martabak’s Origin

This martabak is popular among most people. Martabak is known in Arabic as muttabak, matabbak, metabbak, and mutabbaq, which all mean “doubled.” This is a popular dish in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, and Brunei. The name and composition of the martabak may differ depending on location (wikipedia).

In Indonesia, there are two types of martabak, namely salted martabak/egg made from a mixture of eggs and meat and sweet martabak or what was formerly called moonlight cake.

martabak or moonlight cake and this is sweet martabak recipe result
martabak or moonlight cake

Martabak is a type of pancake that is typically filled with chocolate and cheese. The texture is porous, like the moon’s surface. In Malaysia, it is also known as apam return and is frequently served as a breakfast dish with a glass of teh Tarik.

On the streets, we widely see Martabak Bangka vendors. Martabak, originally known as Hok Lo Pan, was a popular dish in Bangka Belitung. Martabak was invented by the Hakka Bangka people, so it is known as Hok Lo Pan, or Hok Lo cake.

Sweet Martabak Recipe Tips

There are some tips for making a sweet martabak recipe that will result in a soft and textured martabak.

Let the dough rest for 60 minutes

Mix all ingredients thoroughly until well combined. To speed up the kneading of the dough, use a mixer. 5 minutes of shaking Allow the dough to rest for 60 minutes after that. Allow the dough to rest for that amount of time to allow the sweet martabak to expand, become fibrous, and nest. The dough is then ready to use.

Dough for sweet making sweet martabak recipe
fibrous and nesting sweet martabak recipe dough (image by bebenyabubu.com)

Don’t let the spatula touch the pan’s bottom.

Flatten the martabak dough with a vegetable spoon so it does not touch the pan.
Flatten the sweet martabak dough with a vegetable spoon so it does not touch the pan.

Flatten the sweet martabak mixture with a vegetable spoon or spatula. Don’t let the spatula touch the bottom of the pan after the dough has been poured on the Teflon and flattened out. As a result, the martabak dough may become hollow and lose its appearance.

3. Use coconut milk or liquid milk

To mix the flour and other ingredients, water is commonly added to the sweet martabak dough. However, you can substitute coconut milk or liquid milk for the water to make the sweet martabak skin more savory.

Use baking soda

The trick is to add baking soda to the dough. Baking soda works as a dough developer. Baking soda works well in acidic mixtures, which can form a hollow texture and do not crumble on the skin of sweet martabak.

Add the baking soda to the batter each time you pour it into the martabak pan. It’s best not to add a lot of baking soda to the dough all at once. These tips ensure the success of sweet martabak nesting.

5. Spread margarine in hot conditions

Spread margarine or butter over the entire surface of the martabak skin while it is still hot, so the margarine seeps into the martabak through the wide open pores and improves the taste of the sweet martabak.

Eggless Sweet Martabak Recipe for a Low Protein Diet

5 from 1 vote
Recipe by Hani Course: CakesCuisine: IndonesianDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Even though it is still nesting, this sweet martabak can be made without eggs.

Ingredients

  • 5 tbsp high protein flour

  • 5 tbsp medium protein flour

  • 2 tbsp starch / tapioca

  • 1 1/2 tbsp sugar

  • tsp salt

  • tsp baking powder

  • tsp baking soda

  • 2 tbsp melted margarine

  • 400 ml water

Directions

  • All of the flour, sugar, salt, melted margarine, baking powder, baking soda, and water should be combined.
  • Whisk until smooth and set aside for another 4 hours.
  • heat the martabak pan
  • Pour the batter into the hot pan and wait until the air bubbles and holes come out
  • after seeing the small holes sprinkle sugar on it
  • Remove the martabak and spread it with butter while it’s still hot
  • add toppings according to taste (grated cheese)

Recipe Video

Notes

  • To reduce failure, use freshly made baking soda. When I’ve made martabak cakes with the leftover baking soda, the results have always been tough and non-nesting. The martabak cake, on the other hand, nested after being replaced with new baking soda.

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