Mini Indonesian Egg Pancake (Martabak Telur)
Scallion egg martabak is a legendary street food snack that combines an extra crispy skin with a thick, savory egg filling. Prepared without meat, this dish highlights the authentic, fragrant aroma of onions and freshly chopped scallions. Served with a sweet, sour, and spicy vinegar dipping sauce, this classic treat always manages to deliver a sense of nostalgia and an explosion of flavor in every bite.This special family-sized recipe is designed to be highly practical, utilizing egg powder as a binder for the filling and an ingredient for the homemade wrapper, making it a reliable choice for large-scale or home production. The use of egg powder ensures the skin remains flexible without tearing when folded and keeps the filling intact without leaking during frying. Serve this economical yet premium warm martabak to brighten up gatherings with your loved ones.
Ingredients
Method
- Prepare the Wrapper Batter: Prepare a large bowl, then add 375 grams of medium-protein flour, 6 cloves of garlic that have been finely ground, and 3 tsp of salt. Pour in 800ml of boiled water, 110 ml of cooking oil, and the wrapper binding mixture (39 grams of Egg Powder Mix + 117 ml of boiled water). Continuously whisk until the batter is smooth, lump-free, and has a thin consistency similar to crepe batter. Let the batter rest for 1 to 2 hours so the gluten becomes more elastic.
- Cook the Martabak Wrappers: Heat a flat pan over low heat. Pour about one ladle of the wrapper batter into the pan while rotating the pan so the batter spreads evenly into a very thin layer covering the entire surface. Cook until done and the edges peel away naturally, then carefully remove it. Repeat the process until all the batter is used up, then let the wrapper sheets cool at room temperature.
- Prepare the Vinegar Sauce: In a medium bowl, combine 225 ml of hot water, 1.5 tbsp of vinegar, 3 tbsp of sweet soy sauce, 1.5 tbsp of granulated sugar, and 1 tsp of salt, then stir until all the sugar is completely dissolved. Add 1.5 sliced onions and 18 chopped green bird’s eye chilies. Stir briefly, then set aside to allow the sweet, sour, and spicy flavors to infuse.
- Prepare the Egg and Scallion Filling: In a separate large bowl, make the filling mixture by combining 78 grams of Egg Powder Mix with 234 ml of boiled water. Add 5 stalks of thickly sliced scallions, 2 onions roughly chopped, 1.5 tsp of chicken stock powder, 1.5 tsp of ground pepper, and 1 tsp of salt. Stir all the ingredients using a fork or spoon until the vegetables are evenly mixed with the egg mixture.
- Wrap the Martabak: Take 1 sheet of the homemade martabak wrapper that has cooled and place it on a flat plate. Pour about 2 to 3 heaping tablespoons of the egg and scallion filling mixture into the center of the wrapper. Immediately fold the left and right sides toward the center, then fold the top and bottom sides to form a tightly sealed square envelope. Repeat the folding process quickly before frying to prevent the filling from leaking out.
- Fry and Serve: Heat a generous amount of cooking oil in a wide pan over medium heat. Carefully place the wrapped martabak into the oil and fry until both sides turn golden brown and extra crispy. Remove and drain the excess oil using a strainer, then serve hot with a bowl of sweet and spicy vinegar sauce.