Sunday, 28 October 2012

Kek Batik

This is one of Malaysia's traditional kek (cake), Kek Batik. According to this recipe, it will turn out to be soft but not crunchy or crispy like other kek batik.


1. 250 gm of Marie biscuits - breaks them into halves
2. 150 gm of butter
3. 1 cup of Milo powder
4. 5 tbs of high quality cocoa powder
5. 1 tbs of vanilla essence
6. Half of a tin of condensed milk
7. 1/2 cup of cold water
8. 4 eggs


1. Mix the ingredients from num 3 to 8 together in a saucepan.

2. Then heat the mixture gently on medium heat.

3. Then add the butter into the mixture and keep on stirring it until it thickens.

4. Add the biscuits into mixture and fold them evenly until all of them are coated with the chocolate mixture.

5. (Optional) Cover your cake pan with cling wrap for easy removal of the cake from the pan.

6. Pour it into a cake pan and let it cool for few hours before placing it into the fridge.

7. Slice and serve it.

The cake before it was cooled.

The cake after it was sliced.