KOMPAS.com – You can make dry thin martabak or street vendor-style tipker martabak at home.
Tipker martabak is made from a dough consisting of coconut milk, eggs, baking soda and baking powder.
Martabak tipker contains cheddar cheese, peanuts, meises and sweetened condensed milk, here is the complete recipe.
Excerpted from the book “Femina Cooking Series – Main Kitchen: Special Snacks 3” (2019) by the Femina Boga Team published by Gaya Favorit Press.
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Material:
- Butter/margarine, for spreading
Skin:
- 25 grams of sugar
- 325 ml thick coconut milk, from 1 coconut
- 2 chicken egg yolks
- 4 tbsp water
- 1/2 tsp baking soda
- 1/4 tsp salt
Dry ingredients, sift together:
- 200 grams of all-purpose wheat flour
- 1/2 tsp baking powder
Contents:
- 200 grams of cheddar cheese
- 100 grams peanuts, roasted, chopped
- 100 grams meises
- 100 grams of sweet thick
Also read:
1. Skin: Mix sugar with dry ingredients. Pour in the coconut milk while stirring well. Cover with damp cloth. Leave it for 30 minutes.
2. Beat the eggs with water, baking soda and salt. Pour into the flour mixture while stirring gently until smooth.
3. Heat a martabak pan (22 cm diameter) over low heat until really hot. Spread a little margarine/butter.
4. Pour one tablespoon of 50 milliliters of mixture. Spread the mixture around the walls of the pan using the back of a spoon. Closed. Cook until porous. Lift.
5. Contents: Grate 1/6 of the cheese onto the inside of the martabak. Follow with a sprinkling of 1/6 of the peanuts and sprinkles.
6. Drizzle with 1/6 of the sweetened condensed milk. Fold the martabak into a half circle. Cut into pieces.
7. Repeat the same steps with the remaining ingredients. Serve warm.
