Indonesian stuffed folded pancake — sweet or savory street food treasure.
Martabak is Indonesia's beloved street food — a thin pancake dough folded around a savory filling (meat, egg, and onion) or sweet filling (chocolate, cheese, condensed milk, and peanuts), then fried until puffy and golden. The result is a thick, spongy, grease-soaked, utterly delicious handheld meal. Martabak stalls are iconic Indonesian street food institutions.
Serves 4
Mix flour, salt, sugar. Add egg and water gradually, making a thin batter. Let rest 30 minutes.
Cook meat with onions and garlic. Scramble eggs separately. Combine both.
Heat a non-stick pan. Pour thin batter, tilting to spread. Cook until set but not brown, 1 minute per side. Remove.
Place filling in center of pancake. Fold into a square envelope. Fry in oil at 170°C until puffy and golden, 3–4 minutes per side.
Serve hot with sweet chili sauce or soy sauce.
The dough should be thin and crepe-like.
Don't overfill — about 3 tbsp filling per martabak.
Make sweet with chocolate, cheese, and condensed milk.
Use shrimp filling instead of meat.
Best eaten immediately. Can be reheated briefly.
Martabak is a street food found throughout Indonesia and other Southeast Asian countries, with specialized martabak stalls famous in every city.
Oil must be hot enough (170°C). Also, fry immediately after folding before the dough dries out.
Per serving (300g) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes