About the Recipe
This is Kek Batik or Batik Cake, a popular dessert that is a favourite amongst both kids and adults. The name comes from the resulting batik-like pattern when the cake is sliced. It does not require any baking and is made with Marie biscuits layered with a Milo Cocoa custard then topped with a layer of melted chocolate. Don’t worry if you don’t have Milo, you can use hot chocolate powder or extra cocoa powder.
This dessert is also customisable to your liking; change up the biscuits and use Digestives or Oreos instead then top with chocolate chips or toasted nuts for crunchiness.
Ingredients
Ingredients
130g Marie biscuits (Rich Tea also works)
50g unsalted butter
100g condensed milk
120g Milo powder
30g cocoa powder
50g caster sugar
2 eggs, lightly beaten
150g milk chocolate
Preparation
In a large saucepan, melt butter on medium heat. Add in the condensed milk, Milo and cocoa powder then stir till combined. Add in the caster sugar then the eggs and mix well.
Stir continuously on medium to low heat till the chocolate sauce is thick and shiny. Set aside to cool slightly.
Break the Marie biscuits into quarters. Get a baking dish (you can use any shape and size) and layer with baking paper. Spread a layer of the chocolate sauce and arrange the biscuits on top of the chocolate, continue layering till you run out of chocolate sauce. Cover with cling film and place in the fridge for an hour to cool.
Place the chocolate in a heatproof bowl and microwave on high to melt the chocolate. Stir every 30 seconds to ensure the chocolate doesn't burn. Alternatively, you can use the double boiler method.
Take the cake out of the fridge and pour the melted chocolate on top. Cover with cling film and place back into the fridge for at least 3 hours or overnight.
Run a knife under hot water and cut the cake into squares or slices (or any shape you like) and serve.
Be careful with the heat after adding the eggs because you don't want the mixture to curdle as you will end up with chocolatey scrambled eggs!