Kek Batik
- Daniel
- Mar 22, 2024
- 3 min read
Updated: May 18
You know, Kek Batik isn't just any dessert; it's got a bit of history to it. Originating from Malaysia, this dish is a nod to the country's vibrant batik fabric, mimicking those intricate patterns. But there's no fancy baking involved here. It's all about chilling, which makes it kind of unique.
Chilling overnight...
My grandma used to make it a lot during Hari Raya, and it was like her secret weapon: simple ingredients, no oven needed, and boom – you've got a dessert that everyone's waiting to dig into.
Due to Singapore insane hot and humid climate, the chocolate ganache started to melt...
When I decided to throw in a chocolate ganache layer on top, I was just playing around, trying to add a bit of my own spin to grandma's classic. It's kind of fun to take something traditional and put your own stamp on it, you know? And the ganache just makes it feel a bit more special, like it's dressed up for an occasion.
So, if you're in the mood to whip up something that's easy but looks like you've put in a ton of effort, this Kek Batik recipe could be your new favorite. It's a little slice of Malaysia, a dash of nostalgia, and a whole lot of chocolatey goodness, all rolled into one. Whether you're reminiscing about old times or making new memories, it's all about sharing good food and good vibes.
I decided to chill in the fridge for another 4 hours...
Looks so much better, right?
Ingredients:
(Make one 8 inch square cake)
Marie Biscuits / Graham Crackers, 400g More or Less
Unsalted Butter, 150g
Condensed Milk, 114g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 38g
Australian Milo, 90g
Hot Water, 89g
Egg, 1
Sea Salt, 1/2 TSP
Pure Vanilla Paste, 1/2 TSP
Ganache:
Heavy Whipping Cream, 200g
Unsalted Butter, 10g
High Quality Chocolate Preferably Valrhona or Callebaut 70%, 200g
Pure Vanilla Paste, 1/2 TSP
Sea Salt, Pinch
Equipment:
8" Square Cake Pan
Large Non-Stick Skillet / Pan
Directions:
Make the Base
Line a cake pan with parchment paper, leaving some overhang for easy lifting.
Break biscuits into bite-sized pieces (not too big or too fine). Set aside.Tip: Marie biscuits, Graham crackers, or any plain, snappy biscuit works great.
In a large non-stick skillet over low heat, melt butter.
Add condensed milk and stir to combine.
Stir in cocoa powder, Milo, and hot water. Mix well.
Remove from heat and stir in the egg quickly to avoid scrambling.
Return to low heat and stir in salt and vanilla.
Gradually fold in biscuit pieces by the handful, mixing to coat well.Stop when there’s just enough sauce to hold the biscuits together—don’t oversaturate or overload with biscuits.
Transfer mixture to the cake pan and press down firmly with a spatula to compact.
Chill in the fridge while making the ganache.
Make the Ganache
In a saucepan, heat cream until small bubbles form—don’t boil.
Pour over chocolate and butter in a bowl. Let sit for a few minutes.
Stir until smooth and glossy. Add remaining ganache ingredients and mix well.
Pour ganache over the biscuit base and swirl the pan to spread evenly.
Chill overnight in the fridge until fully set.
To Serve
Lift the cake from the pan using the parchment overhang.
Dust with cocoa powder and Milo.
Slice and serve cold.
Intricately beautiful...
Mama Mia...
Sometimes you just gotta use your hands...
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