Vegan Martabak Manis

Indulge in the sweet, comforting flavors of Vegan Martabak Manis, a plant-based twist on the beloved Indonesian street food dessert. This soft, pillowy pancake is infused with a hint of vanilla from almond milk and lightly sweetened with maple syrup, offering a delicate balance of flavor in every bite. Cooked to golden perfection, it’s generously slathered with vegan margarine and layered with a decadent mix of granulated sugar, crushed peanuts, rich vegan chocolate sprinkles, and a luscious drizzle of sweetened condensed coconut milk. With its signature fluffy texture and gooey, nutty filling, this dairy-free and egg-free treat is perfect for satisfying your dessert cravings or impressing guests with its exotic, street-food charm. Ready in under 40 minutes, Vegan Martabak Manis is an irresistible fusion of tradition and modern plant-based cooking!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams All-purpose flour
• 50 grams Sugar
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 300 ml Vanilla almond milk or any plant-based milk
• 2 tablespoons Vegetable oil
• 2 tablespoons Maple syrup
• 1 tablespoon Vegan margarine or butter
• 2 tablespoons Granulated sugar
• 50 grams Crushed peanuts
• 50 grams Vegan chocolate sprinkles or chips
• 2 tablespoons Sweetened condensed coconut milk

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.

Step 2

Gradually add the almond milk, vegetable oil, and maple syrup to the dry ingredients. Whisk the mixture until you get a smooth batter with no lumps.

Step 3

Let the batter rest for about 15 minutes. This resting period helps the batter to become airy and will give the martabak its distinctive texture when cooked.

Step 4

Heat a non-stick frying pan over medium-low heat. Lightly grease the pan with some vegetable oil.

Step 5

Pour a ladleful of the batter into the center of the pan. Spread it out gently with the back of a spoon to form a round shape, about 20 cm in diameter.

Step 6

Cover the pan with a lid and let the pancake cook for about 5-7 minutes until bubbles form on the surface and the bottom turns a light golden brown.

Step 7

Check under the pancake to ensure it is evenly cooked. If the top is dry and the bottom is golden, carefully transfer it to a clean surface.

Step 8

While the pancake is still hot, spread the vegan margarine evenly over the top.

Step 9

Sprinkle the granulated sugar, followed by crushed peanuts and vegan chocolate sprinkles over one half of the pancake. Drizzle a generous amount of sweetened condensed coconut milk on top.

Step 10

Fold the pancake in half to form a semi-circle, pressing down gently so the filling is compact.

Step 11

Transfer the vegan martabak manis to a serving plate and cut into wedges to serve warm.

Nutrition Facts

Serving size	(843.5g)

Amount per serving	% Daily Value*
Calories	2361.8

Total Fat 79.4g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3204.0mg	0%
Total Carbohydrate 377.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 167.6g
Protein 42.1g	0%

Vitamin D 126.8IU	0%
Calcium 661.5mg	0%
Iron 14.9mg	0%
Potassium 959.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 7.0%

Carbs: 63.1%