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