Dessert Recipes ; Kek Batik

Kek Batik is one of the easiest dessert that we can do. The IMPORTANT things is Marry Biscuits.

We bring to you, the highly coveted Kek Batik, which will surely make your friends and family ask for more, again and again.

Batik Cake, better known locally with its Malay name Kek Batik, is a very popular cake among Malaysians, especially in East Malaysia. It is believed that this cake originated in Sarawak but it’s just as big in its neighboring state, Sabah, as well. We just know that this cake is a must-have for many families in East Malaysia during Hari Raya celebrations.Batik cake gets its name from the batik-like pattern when sliced. The reason why this cake is so popular, aside from its indulgent flavour, is that it is very easy to make and no baking is required. It just needs to chill in the refrigerator for a few hours to set.There are a number of different ways to make this cake, with a few differing ingredients. The basics include Marie biscuits, malt chocolate powder, butter and condensed milk. You can make the cake with or without eggs, and improvise the recipe by adding cocoa powder, coffee powder or nuts. We use eggs in our recipe because it produces a richer, cake-like texture and the chocolate mixture binds well with the biscuits and nuts.

INGREDIENTS / 

• 130 g Marie biscuits (any brand), roughly broken into 4
• 50 g walnuts (roughly chopped)
• 100 g dark chocolate chips
• 30 g cocoa powder
• 50 g unsalted butter or margarine
• 100 g condensed milk
• 50 g caster sugar
• 2 QL Deli Fresh eggs, lightly beaten

INSTRUCTIONS / CARA-CARA

1. Melt chocolate chips, cocoa powder, butter, condensed milk and sugar in a saucepan on medium-low heat. Ideally you should use a bottom-heavy saucepan as it burns less easily.
   
2. Keep stirring the chocolate mixture on medium-low heat until fully melted and well combined. Remove from heat. 
   
3. Stir in eggs and whisk with a wire whisk until the eggs are well incorporated into the chocolate mixture. 
   
4. Return the saucepan to the heat and continue stirring with the wire whisk on medium-low heat until the chocolate custard mixture thickens and forms a paste. Remove from heat immediately or the mixture may burn.
5. Mix in the Marie biscuits and chopped walnuts into the chocolate custard mixture and stir with a large metal spoon until the biscuits and walnuts are well coated.
   
6. Press the mixture into a small rectangular cake/bread tin lined with aluminium foil. Make sure the sides of the aluminium foil are much higher than the sides of the tin so that you can cover the mixture once you filled up the tin. Cover the top with the aluminium foil and press with the back of a spoon to compress the mixture. 
   
7. Chill in the refrigerator for at least 5 hours or overnight to set. Once set, cut into squares and serve with coffee.

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QWERTYUIOP :)

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