The newfound morsel that dragged me out of my lazy state was a migrant from back home. I'm embarrassed to say I'd never actually eaten it while staying my couple of decades in Malaysia. Once I had a bite of it though, I was just itching to make it! I not only like how it tastes, but also it's appearance. To top it all off, it's amazingly easy to make and requires absolutely zero baking, (Wow!) hence the comment above about this recipe being good if you can't be bothered to get out the mixing bowl. (Yay for lazy people)
The cake in question today is the Kek Batik. A little bit of a misnomer, since it never ventures near an oven. I think it's sometimes called Kuih Batik too, but don't take my word for it. As you can see, it looks like those higgledy-piggledy brick walls in the old English country side. For those not in the know, Batik is a traditional Malay art which involves the drawing of intricate patterns on cloth. I should actually include a photo of it in here, just for interests sake.Back to the cook book, the entire cake making process involves simply chucking Marie biscuits into a rich chocalatey mixture, bringing to boil over a slow fire and then squashing it (in a very literal sense) into the required cake dish to cool. After which, pop it into the refridgerator for a couple of hours and the next thing you know, you'll be the proud owner of a freshly made cake.
Cut the cake with a sharp knife to appreciate the emerging patterns formed by the layers of biscuits squashed together.
It somehow reminds me of the Great Wall of China. *Haha*
Kek Batik
Ingredients
3/4 stick of butter
2 eggs (beaten)
1 cup water
1 small tin condensed milk
10 tbsp milo
3 tbsp cocoa powder
2 tbsp sugar
2 packets of Marie biscuits
Method
Ingredients
3/4 stick of butter
2 eggs (beaten)
1 cup water
1 small tin condensed milk
10 tbsp milo
3 tbsp cocoa powder
2 tbsp sugar
2 packets of Marie biscuits
Method
1. First break the Marie biscuits into halves and set aside
2. In a good sized pot, melt the butter on medium heat over the stove
3. Turn the fire to low and add in the eggs, stirring vigoroulsy to avoid clumping.
4. Add in all the other ingredients except the Marie biscuits while stirring the mixture continuosly.
5. When the mixture is shiny, add in the biscuits and keep stirring till the biscuits have become soft but still maintain their shape. Don't forget to keep stirring!
6. Once all the biscuits have been coated with chocolate and are suitably mushy, pour into a cake tin.
7. Leave to cool for 5-10 minutes. Put a sheet of cling wrap over the top of your cake and press down to compress all the softened biscuits, forming a 'layered' cake. Once the cake has been evenly squashed into the tin, peel off the cling wrap and discard.
8. Wait for the cake to cool further and pop it into the refridgerator for 3-4 hours. I was predictably impatient and stuffed it into the freezer after the first hour to speed up the process.
2. In a good sized pot, melt the butter on medium heat over the stove
3. Turn the fire to low and add in the eggs, stirring vigoroulsy to avoid clumping.
4. Add in all the other ingredients except the Marie biscuits while stirring the mixture continuosly.
5. When the mixture is shiny, add in the biscuits and keep stirring till the biscuits have become soft but still maintain their shape. Don't forget to keep stirring!
6. Once all the biscuits have been coated with chocolate and are suitably mushy, pour into a cake tin.
7. Leave to cool for 5-10 minutes. Put a sheet of cling wrap over the top of your cake and press down to compress all the softened biscuits, forming a 'layered' cake. Once the cake has been evenly squashed into the tin, peel off the cling wrap and discard.
8. Wait for the cake to cool further and pop it into the refridgerator for 3-4 hours. I was predictably impatient and stuffed it into the freezer after the first hour to speed up the process.
Food imitating life. Doesn't it look just like the bricked wall?
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