Skin:
1 egg
70 g white sugar
125 g all purpose flour
100 ml coconut milk
50 ml water
1/2 teaspoon baking powder
Fillings:
1 tablespoon of white sugar
1 teaspoon of butter
One slice of cheese
2-3 tablespoons of rice chocolate ceres
1 tablespoon of slice almond (toasted)
1/2 tablespoon of white sesame seed (toasted)
1/2 tablespoon of condensed milk
Procedure:
Mix egg and sugar, beat until sugar is dissolved, add in some flour, then pour in some coconut milk, and water, mix, then add in the rest of the flour and liquid, mix well. You should get a mixture which is not too thick and not too thin. Add in baking powder, and beat hard with fork. Then, cover it with cling wrap, and let it rest for about 30 mins to an hour.
Heat a small pan (I use 8 inch / 20 cm size of ceramic pan). Use low heat, then sprinkle some water on the pan to check whether the pan is hot and ready to be used. When it's hot enough, pour the dough mixture, then use hand to turn the pan slightly to right, left, front, and back. This is done so that, you can create edge for your martabak. After a while (3-4 mins), you will see some bubbles start to create at the surface, then sprinkle sugar on top of the martabak and cover with a lid. Wait until the martabak is cooked (about 5 more mins), and remove it from the pan.
Spread one teaspoon of butter on top, put cheese then sprinkle rice chocolate, almond and sesame seeds. Drizzle the condensed milk evenly on top of the fillings. Cut the martabak into half, and fold it. Spread another teaspoon of butter on the skin.
