Among the array of traditional sweets, kek batik stands out for its simplicity, elegance and nostalgic charm.
Kek batik, literally translated to “batik cake,” is a no-bake dessert that is as much a feast for the eyes as it is for the palate.
Made from broken biscuits and a luscious, chocolatey mixture of condensed milk, cocoa powder and butter, the cake earns its name from its patterned appearance.
When sliced, the layers of biscuits interwoven with chocolate resemble the intricate designs of batik fabric, a cornerstone of Malaysian cultural identity.
The origins of kek batik are a testament to Malaysia’s rich history of cultural fusion.
Kek batik is a dessert that is easy to prepare and goes well with any favourite beverage. — ARIQ HIDYAT/The Star
Condensed milk, introduced during British colonial times, became a kitchen staple due to its long shelf life and versatility.
Its incorporation into kek batik exemplifies how Malaysian cooks adapted Western ingredients to create something uniquely local.
Also an essential component of the dessert, the condensed milk imparts creaminess and sweetness without the need for added sugar, and binds the crushed biscuits into a dense, satisfying treat.
However, a common point of confusion arises between condensed milk and condensed creamer.
The essential ingredients are Marie biscuits and condensed milk, which provides the creaminess and flavour that condensed creamer lacks.
Made from cow’s milk and sugar, offering a rich, authentic flavour, condensed milk enhances the cake’s creaminess and depth, making it the preferred choice for traditional recipes.
Condensed creamer, on the other hand, is often dairy-free, made from palm oil, sugar and additives.
Though cost-effective, it lacks the richness of condensed milk and can introduce an artificial sweetness.
Break Marie biscuits into small pieces, then stir in chocolate mixture until evenly coated.
While some modern variations might use condensed creamer for convenience, connoisseurs argue that only condensed milk delivers the authentic taste and texture that define kek batik.
Another essential ingredient is also of British origin – the Marie biscuit that was created to commemorate the marriage of Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh in 1874.
This light and crispy tea biscuit with just a hint of sweetness provides the perfect structure for kek batik.
Its ability to absorb the rich chocolate mixture while maintaining its form adds a delightful crunch to every bite.
Pour the biscuit mixture into a lined cake tin and press with a wooden spatula. Refrigerate.
Amid the hectic preparations for Aidilfitri, kek batik is an accessible recipe that invites even novice cooks to participate in the joy of “baking”.
Its rich, chocolatey layers offer a satisfying counterpoint to other traditional kuih and sweets.
Kek batik is more than a dessert. It’s a cultural narrative, a taste of Malaysia’s ability to blend tradition with innovation.
As you savour each bite of this treat, remember that you’re partaking in a legacy that stretches back generations, connecting kitchens across continents.
For the ganache, heat whipping cream to a simmer, turn off heat. Then melt chocolate and butter.
Kek batik
Ingredients
Batter
300g Marie biscuits
110g unsalted butter
125ml chocolate milk
125g Milo powder
40g cocoa powder
100g sweetened condensed milk
¼ tsp salt to taste
Ganache topping
75g dark chocolate
63ml whipping cream
5g unsalted butter
¼ tsp vanilla essence
¼ tsp salt to taste
Directions
Break the Marie biscuits into small pieces and line a 22cm square cake tin with parchment paper.
Melt butter with salt over low heat, then stir in condensed milk, chocolate milk, Milo and cocoa powder until well combined.
Add the broken biscuits into the chocolate mixture and stir well until they are evenly coated.
Pour the biscuit mixture into the lined cake tin, spreading it evenly.
Using a wooden spatula, press down to compact the mixture and ensure the surface is flat and level.
Refrigerate for 15 minutes until the mixture hardens.
Meanwhile, heat the whipping cream to a simmer, then turn off the heat.
Add chocolate, butter, vanilla and salt, stirring until the ganache becomes glossy and smooth.
Pour the ganache over the hardened biscuit layer, spread it into an even layer.
Refrigerate for at least 2 hours until fully set. Slice to serve.
For best results, consume within three days to maintain the biscuit’s texture.
