This Martabak is Filled with a Sweet and Savory Surprise | Escapism Cooking with Mandy Lee

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat, while smoked ham is often more affordable.

condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option, while evaporated milk is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper depending on the brand.

chocolate sprinkles

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate shavings

Dark chocolate chips provide antioxidants, while shavings can be a more economical choice.

In a mixing bowl, combine tapioca starch, all-purpose flour, sugar, yeast, and salt.

Add water and eggs to the dry ingredients and mix until smooth.

Let the batter rest for 30 minutes to rise.

Heat a non-stick skillet over medium heat until hot.

Pour a ladle of batter into the skillet, spreading it evenly.

Cook until bubbles form on the surface, about 2-3 minutes.

Sprinkle cooked bacon and sliced bananas over the top.

Fold the martabak in half, pressing gently to seal.

Cook for another 2-3 minutes until golden brown.

Remove from skillet and spread with butter.

Drizzle with condensed milk and sprinkle with chocolate sprinkles and crushed peanuts.

Cut into pieces and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens