Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup unsalted butter, melted
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cardamom, and nutmeg.
2. In a separate bowl, beat together the warm water, vegetable oil, egg, and sugar until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. In a small bowl, mix together the shredded coconut and melted butter.
7. Divide the dough into 8 equal portions.
8. Roll out each portion into a thin circle.
9. Spread a spoonful of the coconut filling onto one half of the circle.
10. Fold the other half of the circle over the filling and press the edges together to seal.
11. Repeat with the remaining dough and filling.
12. Heat a non-stick skillet or griddle over medium heat.
13. Cook the martabak for 2-3 minutes on each side until golden brown.
14. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut oil can be used instead of vegetable oil.
- Brown sugar can be used instead of granulated sugar.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
Variations:
- Peanut butter filling can be used instead of coconut filling.
- Chocolate chips can be added to the coconut filling.
- Savory fillings such as ground beef or chicken can be used instead of sweet fillings.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth and elastic texture.
- Use a non-stick skillet or griddle to prevent the martabak from sticking.
- Adjust the amount of filling to your preference.
- Serve with a dipping sauce such as sweet chili sauce or peanut sauce.
Storage instructions:
Store leftover martabak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the martabak in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the martabak on a platter with a dipping sauce on the side.
Garnishes:
Garnish with chopped peanuts or fresh herbs such as cilantro or parsley.
Pairings:
Pair with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the martabak is not cooking evenly, adjust the heat of the skillet or griddle.
Food safety advice:
Make sure to cook the martabak thoroughly to prevent foodborne illness.
Food history:
Martabak Aceh is a popular street food in Indonesia, particularly in the Aceh province.
Flavor profiles:
Martabak Aceh with Coconut Filling is a sweet and aromatic dish with hints of cinnamon, cardamom, and nutmeg.
Serving suggestions:
Serve hot and enjoy as a snack or dessert.
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Region: Indonesian