Kek Batik may not be a true representation of Malaysian's dessert as it is only known around East Malaysia and Indonesia. Being a Sarawakian, it does represent my culture. Yup, Sarawak is just slightly different.
It has been awhile since I made them or eat them as those are not the usual ingredients I would stock in my kitchen. Having a cleaner diet is part of my excuse, which failed miserable when I feel like trying new recipes. Hahaha....
I copied this recipe from somewhere many years ago and added + reduced some ingredients to suit my taste bud. I do not like desserts that are overly sweet and I reckon this is the best combination I had so far and the most successful Kek Batik I had ever made.
100 g Milo
25g Cocoa Powder
125ml Boiling water
190g Butter, cut into large chunks
200g Sweentened condensed milk (I used skimmed this time)
100g White granulated sugar/caster sugar
6 eggs Lightly Beaten
1/2tsp Vanilla extract (Optional)
250g Arnott's Marie Biscuit/Arrowroot biscuit
- Roughly break the biscuit into quarters.
- Add boiling water to milo and cocoa powder in a saucepan. Stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.
- Place over moderate heat and cook. Stirring all the time with a whisk or a spoon until you feel the bottoms starts to thicken about 5 minutes.
- Turn heat down to low and continue to cook, stirring non stop for about 20mins or until a thick custard forms.
- Transfer it to a big mixing bowl, add biscuits, Mix well.
- Transfer into a tin lined with baking paper, bang a few times to avoid having air pockets. Let cool.
- Cover the top baking paper, chill in the fridge overnight.
A sneak peep of what others made. My favourite was the Aussie dessert-->TimTam Tart! Yum!
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