Martabak Manis

Method

1. Mix the flour, sugar, yeast and salt in a bowl. Add the beaten egg (for half an egg, use half of a well-beaten egg), then whisk in the lukewarm milk a little at a time until the batter is smooth, lump-free and thick like double cream.

   Add in this stepPlain flour 120 gSugar (batter) 20 gInstant dry yeast ½ tspSalt 1 pinchEgg (beaten, then measured) ½Lukewarm milk 145 ml

2. Cover and leave somewhere warm for 1 h, until small bubbles appear on the surface and it has risen slightly.

3. Heat a heavy 18 cm pan (cast iron or thick-based) on medium heat for 3 min until thoroughly hot, then wipe it with a thin layer of butter using paper towel. Meanwhile chop the peanuts and grate the cheese.

   Add in this stepSoft butter 5 g

   medium heat

4. Dissolve the baking powder and bicarbonate of soda in 1 teaspoon of water and stir gently into the batter. Pour it all into the pan at once and use the back of a spoon to push the edge 1–2 cm up the sides. Leave on medium-low heat for 2 min, until honeycomb holes cover the whole surface.

   Add in this stepBaking powder ¼ tspBicarbonate of soda 1 pinch

   medium-low heat

5. Once the holes have formed, sprinkle the sugar evenly over the top, cover with a lid and cook on low heat for 4 min. It is done when there is no wet batter on top and the underside is deep brown when you lift an edge.

   Add in this stepSugar (for sprinkling) 2 tsp

   low heat

6. Slide it onto a board and, while hot, spread most of the butter over the top, then scatter over the chocolate, peanuts and cheese and drizzle with condensed milk. Fold it in half, brush the outside with the rest of the butter, cut into strips and eat warm.

   Add in this stepSoft butter 20 gChocolate sprinkles or chopped chocolate 30 gRoasted peanuts, coarsely chopped 30 gFinely grated cheddar 30 gSweetened condensed milk 2 tbsp