Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 eggs
- 2 cups water
- 1 cup roasted peanuts, finely chopped
- 1/2 cup brown sugar
- 1/2 cup condensed milk
- 1/4 cup butter
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick pan
- Spatula
- Rolling pin
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, salt, sugar, eggs, and water until a smooth batter forms. Set aside.
2. In a non-stick pan, melt butter over medium heat. Add chopped peanuts, brown sugar, and condensed milk. Stir until well combined and the mixture thickens. Remove from heat and let it cool.
3. Heat a non-stick pan over medium heat. Add a little oil and swirl to coat the pan.
4. Pour a ladleful of the batter into the pan and spread it evenly with a spatula. Cook until the surface is set and the bottom is golden brown.
5. Spread a generous amount of the peanut filling over the cooked batter. Fold the edges of the batter towards the center to enclose the filling.
6. Flip the martabak and cook until the other side is golden brown.
7. Repeat steps 4-6 with the remaining batter and filling.
8. Cut the martabak into bite-sized pieces and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 7g
Cholesterol: 75mg
Sodium: 400mg
Total carbohydrate: 63g
Dietary fiber: 3g
Total sugars: 25g
Protein: 12g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or tapioca flour.
- Roasted peanuts can be substituted with any other nuts or seeds.
- Brown sugar can be substituted with palm sugar or honey.
- Condensed milk can be substituted with coconut milk or almond milk.
Variations:
- Martabak Kubang can be filled with cheese, chocolate, or meat.
- The batter can be flavored with pandan or vanilla extract.
Tips and tricks:
- Make sure the peanut filling is cooled before spreading it over the batter.
- Use a non-stick pan to prevent the batter from sticking.
- Adjust the heat as needed to prevent burning.
- Serve the martabak hot for the best taste and texture.
Storage instructions:
- Martabak Kubang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the martabak for 30 seconds or until heated through.
Presentation ideas:
- Serve the martabak on a platter with a drizzle of condensed milk and chopped peanuts on top.
Garnishes:
- Chopped peanuts
- Condensed milk
Pairings:
- Indonesian-style coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Indonesian-style fried rice
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the batter is too thin, add more flour to thicken it up.
- If the martabak is sticking to the pan, add more oil to the pan.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands before handling food.
- Cook the martabak thoroughly to prevent foodborne illness.
Food history:
- Martabak Kubang is a popular street food in Indonesia, especially in the Sumatra region.
Flavor profiles:
- Sweet and nutty
Serving suggestions:
- Serve the martabak as a snack or dessert.
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Region: Indonesian