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Martabak Rosmi

Where should I start? How could I begin to illustrate and rationalize the complexity and integrity of this one sweet thing? I’ll start with a fun fact, or confession you might say. On time I ate one whole box of this medley of chocolate, peanut, cheese, sweetened condensed milk, butter, butter, and butter, all by myself. Well, my mom watched. No big deal right? You may not admit to it, but I know you’ve done the same at some point. And in my defense, I had just returned from abroad, having been apart from this sweet tart for several months. The worst part about being abroad is when my friends and I attempted to recreate it, we never quite succeeded. So not worry, this post is not going to talk about our failed recipe, but will showcase the real deal.

Traditionally, martabak is sold as an afternoon snack, so you won’t see martabak stalls open until around 4 in the afternoon, closing at around 11 in the evening. Martabak Rosmi in Sunter, North Jakarta, has been around for as long as I can remember–at least 30 somewhat years. The same makers, the same cart, the same logo (only recently changed), and most importantly the same wholesomeness. Okay, maybe not wholesome the way brown rice or whole grain bread is, but wholesome as in awesome-omg-wow.

Like everything else, we have our own biases. I am definitely biased towards this particular martabak. I’ve had it since I was a kid, and yes I might’ve just gotten used to the taste. And I’ve tried so many others including the famed Martabak Pecenongan, Martabak SF, and others, but nothing compares to this one. The most recent one I sampled was Martabak Barito (next to Bubur Barito), which actually comes quite close, although it was on the salty side, and the chocolate sprinkles weren’t as rich.

I’m yet to try the one at Fatmawati which I have heard is delish too. But for now, Martabak Rosmi is number one on my list! If only I could somehow steal their recipe…

My conspiring thoughts aside, here’s a step-by-step process of the making of Martabak Rosmi. Note that every topping sprinkled on to the cake is all around no-BS plenty and generous, which is always a good thing in my book. Enjoy!

Martabak Rosmi

Martabak Rosmi

Martabak Rosmi

The pancake-like batter is poured into a hot pan to cook until bubbly and soft.

Martabak Rosmi

Pre-topping: A generous dollop of Weisman butter
Topping #1: Chocolate sprinkles

Martabak Rosmi

Topping #2: Peanut chunks

Martabak Rosmi

Topping #3: Sesame Seeds

Martabak Rosmi

Topping #4: Grated cheese

More cheese…

And some more… Of course, all the toppings are optional. You can even choose to have half with cheese and the other half without. But yes, I always get the “special” which is absolutely everything.

Martabak Rosmi

Topping #5: Sweetened condensed milk

Martabak Rosmi

The End Topping: More Weisman butter slapped on top!

Martabak Rosmi

The original martabak is fat and thick, as shown above. An alternative is a thin, crispier crust. 

Doesn’t look half as good. Thick cake for the win!

And if you haven’t the appetite to devour an entire box because you still want to fit in those jeans or for whatever lame reason, you can always keep it in the fridge for up to 1 week, or more in the freezer. Enjoy!


MARTABAK ROSMI
Jl. Danau Agung 2
(Across from Rumah Sakit Hermina Podomoro Sunter)
Sunter, Jakarta Utara


HOURS
Mon – Sun: 4 PM – 11 PM


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