Steps: 

• First separate these ingredients in two: High-protein flour, All-purpose flour, Aquaflaxa, sugar, and Soy milk.
  
• On the first bowl, mix half of those ingredients. And add 11gr yeast. 
• Now let that bowl rest for about 20 to 30 minutes.
• After the batter is well proofed, now let’s mix on another bowl containing the remaining of the halved ingredients. Add in salt, vanilla, margarine, and baking powder (optional).
• And now mix the two bowl together to form one batter.
• Let that batter rest for another 30 minutes before cooking.
• Let's prepare the topping, roast the cashews on a pan until slightly charred and brown. Add margarine and salt to give it some flavour. 
• After roasted, you can use food processor to crush them or simply use a mortar.
• Now let’s cook the batter!
• Using a wide non-stick pan, heat up to very low heat. Using tissue, dab some margarine to grease the pan all over.
• After nice and hot, pour in the batter until ¾ height volume of the pan.
• Now don't close the lid or it will not form a perfect clusters of holes on the surface.
• Cook for about 10-15 minutes on a very low heat until the batter is cooked.
• After it’s cooked, sprinkle some sugar on top and take the martabak out of the pan.
• Brush with a blob of margarine all over and let it cool a bit before proceeding with cutting.
• After it’s slightly cooled, sprinkle the chocolate rice and crushed cashew on top, top it off with sesame seeds.
• Cut the martabak in half and fold the martabak over the other.
• Your martabak is ready, share this with your loved ones!