Batik cake
Malaysian dessert
From Wikipedia, the free encyclopedia
Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the Scottish tiffin, brought in the country during the British Malaya and Borneo period,[2] 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.[3] The cake is served during special occasions like the Eid al-Fitr and Christmas.[4]
Batik cake | |
| Alternative names | Kek batik, Marie fudge cake |
|---|---|
| Place of origin | Malaysia |
| Region or state | Southeast Asia |
| Associated cuisine | Brunei, Malaysia, Singapore |
| Main ingredients | Broken Marie biscuit, Milo powder,[1] chocolate powder, egg, butter/margarine and condensed milk |
History
Batik cake is one of the very few Malaysian dishes that does not use any tropical ingredients. It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[4] In Brunei, the Batik cake is covered by green colour topping.[5]
