Batik cake

Batik cake (Malay: Kek batik) is a type of Malaysian fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo[1] and chocolate powders.[2] The cake is served during special occasions like the Eid al-Fitr and Christmas.[3]

Batik cake

Batik cake.
Alternative names	Kek batik, Marie fudge cake
Place of origin	Malaysia
Region or state	Southeast Asia
Associated national cuisine	Brunei, Malaysia, Singapore
Main ingredients	Broken Marie biscuit, Milo powder,[1] chocolate powder, egg, butter/margarine and condensed milk
Cookbook: Batik cake

History

It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[3] In Brunei, the Batik cake is covered by green colour topping.[4]

Other variety of Batik cake from Brunei with green topping

See also

• Hedgehog slice
• Kiksekage
• Kalte Schnauze

References

1. Samantha Khor (19 March 2015). "11 Sinful Recipes That Can Only Be Achieved With A Lot Of MILO". Says.com. Archived from the original on 19 April 2018. Retrieved 19 April 2018.
2. "Kek Batik Coklat" (in Malay). mStar. 1 August 2014. Archived from the original on 11 May 2016. Retrieved 11 May 2016.
3. Jane F. Ragavan (1 August 2014). "No-bake, last-minute desserts for Christmas". Star2. Archived from the original on 11 May 2016. Retrieved 21 December 2015.
4. Ak. Jefferi Pg. Durahman (27 October 2014). "Kekalkan Warisan Kuih Tradisi Brunei" (in Malay). Pelita Brunei. Archived from the original on 17 November 2016. Retrieved 11 May 2016.