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