martabak telor recipe

Yield: 2

martabak telor recipe

martabak telor recipe

Martabak manis are made with coconut milk, butter, and yeast, giving them a fluffy texture. Lonely Planet's book The best street food offers a recipe for doing nothing complicated. Of course, you must exercise extreme caution when making the pancake so that the edges do not burn.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 1 ½ cups coconut milk
  • 1 teaspoon dry baking powder
  • ¾ cup of sugar
  • 2 cups all-purpose flour
  • 2 eggs beaten
  • 150 g of granulated sugar
  • ¼ teaspoon baking soda
  • Vanilla extract
  • Butter
  • Olive oil


    1. Warm the coconut milk over medium-low heat until it begins to bubble.
    2. Allow it to cool slightly before adding the dry yeast. Stir vigorously until lathering occurs. Allow 5 to 10 minutes to stand.
    3. In a mixing bowl, combine the sugar and flour. Make a hole in the center and fill it with the beaten eggs.
    4. Stir until the mixture is homogeneous, then add the coconut milk with its foam and continue to stir. Mix in the granulated sugar, bicarbonate of soda, and a few drops of vanilla extract. Allow to stand for 15 minutes.
    5. Grease an iron skillet with a little butter and olive oil.
    6. Reduce the heat to low and add 1/5 of the mixture when the oil is hot. You should be able to get a tortilla that is 2 or 3 cm thick. Wait for the top to dry and the edge to brown before removing it and arranging it on a surface without turning it over.

Nutrition Information



Serving Size


Amount Per ServingCalories 1559Total Fat 55gSaturated Fat 38gTrans Fat 0gUnsaturated Fat 13gCholesterol 201mgSodium 544mgCarbohydrates 251gFiber 3gSugar 151gProtein 23g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe