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:
Lay parchment paper on the cake pan with sides overhanging.
Break biscuits into coarse pieces. Not too big and not too small.
*If you cannot find any Marie Biscuits, you can use Graham Crackers. Any crackers or biscuits will work as long as they are not sugary, neutral flavor and have a snap when you break them.*
Set the biscuits pieces aside.
In a large non-stick skillet over low heat, melt butter.
Once the butter has completely melted, add in condensed milk.
Stir to combine well.
Add in cocoa powder and stir to combine well.
Followed by milo and hot water.
Remove from heat and stir in the egg.
Once the egg has fully incorporated, return back to the heat.
Add in salt and vanilla paste.
Stir to combine well.
Fold in 1 handful of the biscuit pieces until well coated.
Add another handful, folding and coating the biscuits well.
Keep adding, folding and coating until the biscuits do not have much sauce to coat.
Stop adding in the biscuits.
*You will have to judge. If the biscuits are less than the sauce, you will not get a beautiful outline as you slice the cake. If the biscuits are too many, it will not hold it's shape well when chilled.*
Transfer into the cake pan, distributing to the edges, making sure all corners are well covered.
Using an offset spatula, press to compact the biscuits mixture.
*It is okay to use a bit of strength as the biscuits have softened during the cooking process.*
Chill in the fridge to set.
Prepare the ganache.
In a sauce pot over medium heat, add cream.
Steam until bubbles start to form.
Remove from heat and pour into a large bowl of butter and chocolate.
Set aside for a couple of mins.
Stir to combine well, until the chocolate and butter has completely melted and homogeneous.
Add in the rest of the ingredients.
Give it a final stir to combine well.
Pour this chocolate ganache over the biscuit layer.
Swirl the cake pan to distribute the ganache evenly.
Chill in the fridge overnight to set.
Unmold and dust with cocoa powder and milo.
Slice and serve immediately.
Intricately beautiful...
Mama Mia...
Sometimes you just gotta use your hands...