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We hope you got insight from reading it, now let’s go back to martabak keju (indonesian cheese thick pancake) recipe. You can cook martabak keju (indonesian cheese thick pancake) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Martabak Keju (Indonesian Cheese Thick Pancake):
- Provide 150 ml AP flour
- Provide 1/2 tsp yeast
- Prepare 1/2 tsp baking powder
- You need 4 tbsp sugar
- Use 1 big egg (or 2 small ones)
- Prepare 1 pinch salt
- Take 100 ml water
- You need 1/2 tsp vanilla extract
- Get 1/2 tsp oil (for the pan)
- Prepare 2 tsp sugar (for filling)
- Take 4 tbsp condensed milk (for filling)
- Use 60 gr mild cheddar cheese (for filling)
- Provide 2 tsp butter (for filling)
Instructions to make Martabak Keju (Indonesian Cheese Thick Pancake):
- Combine all except the ingredients for filling. Mix well. Set aside for 15-20 minutes.
- Coat the cast iron with oil. (I wet a tissue paper with oil and coat the cast iron pan) Heat the pan. Use the lowest setting.
- Carefully pour the batter and swirl the pan a bit. When it's bubbly and half-cooked, pour 1 tsp sugar on it. Cover the pan (I used aluminum foil) and wait.
- When the pancake is done (the batter has dried and the color has changed), carefully remove it from the pan.
- Slather 1 tsp butter to the pancake. Drizzle about 2 tbsp condensed milk and 30 gr grated cheese.
- Cut according to your preference. Enjoy!
Martabak is a stuffed pancake or thick pan-fried bread and is a common street food in Indonesia. Made with coconut milk, yeast, eggs, flour and other dry ingredients, these martabak are thick, fluffy, and carry a slight coconut flavor. A creamy chocolate filling featuring peanuts runs through the mi. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." As I grabbed up my boxes of martabak and started walking back, a group of guys sitting by the side of the road with a busted old guitar in hand called me over to.
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