Friday, January 29, 2010

Banana Sweet Martabak

Usually I make sweet martabak with chocolate sprinkle (meises) stuffing or shredded cheese. But in this Banana Week, I want to make sweet martabak with chocolate, cheese, and banana stuffing.











The original recipe for 1 kg of wheat flour come from Mba Tati's blog The Kitchen Corner .
Here in Kuwait, the martabak recipe popularize by Mba Menti.

This martabak recipe considered as easy. All of we have to do is get familiar with the nonstick skillet & the heat.

For 250 grams of wheat flour in the recipe below can result: 2 martabaks with 18 cm & 1 martabak 14 cm in diameter, which is sufficient to satisfy my family.

I use Indian banana. It looks same as Indonesian banana, pisang tanduk. For this recipe, I choose the rape banana.


Ingredients:
Ingredients A:
250 grams wheat flour (I use bread flour)
1/4 tsp baking soda

Ingredients B:
1 eggs
60 grams sugar
1/4 teaspoon vanilla
1/2 tsp salt
375 ml water

Ingredients C:
1/2 tsp baking soda
1 teaspoon baking powder
1 tbsp water

Ingredients D:
Sugar
Butter
Sweet condensed milk
Grated chedaar cheese
Chocolate sprinkle
Chopped peanuts
Sesame


Method:
1. Mix the ingredients A. Sift. Set aside.
2. Mix the ingredients B. Beat at high speed to go up 2-3 minutes.
3. Add mixture A into mixture B until blended. Cover the batter,let stand 30 minutes.
4. Mix ingredients C. Stir well. Pour into the flour batter.
5. Heat a nonstick skillet until quite hot but not smoking.
6. Pour batter into nonstick skillet. After holes come out, sprinkle with sugar (ingredients D) then cover skillet and turned down the heat.
7. Once cooked, lift the martabak from skillet. Spread with butter, condensed milk, divided into 2 parts, sprinkle with grated cheese/chocolate sprinkle/chopped peanuts & sesame. Close martabak together. Brush the outside with butter again.
7. Cut with a sharp knife and always wipe the blade with kitchen napkin.


Tips :
1. Use good quality non-stick skillet that has thick bottom so it heats evenly
2. Heat the skillet but not until the smoking so that the martabak skin does not burn fast.
I use touch test; If I feel hot touching the skillet, it means that the skillet ready to be pour with the batter. It's silly...but it works well.
3. Add baking soda & baking soda mixture shortly before the batter pour into the skillet.
4. Don't pour too much or too little batter into the skillet
5. The heat must be hot enough to cause bubbles.
6. Pour sugar when the holes already pop off.
7. I think key success of making martabak is the correct way to use the skillet and the heat.

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