Batik Cake
Wednesday, June 29, 2011 | 0 Comment(s)

Picture and recipe courtesy of Adeline Lim and Melissa Poh from  www.adesweetie.blogspot.com ,   you can also find them on www.facebook.com/brushesNcream

What do you do when you’re in desperate need of dessert on your table, but time isn’t on your side? You make ‘Batik Cake’! Named for its resemblance to ‘batik’, a type of cloth coloured using a traditional dyeing method, this cake is one pretty sight indeed. It looks best once it has been sliced, with lightly-coloured crackers held together by the dark, thick cocoa mixture. The best part of it is that it requires no baking at all! Just some time in the refrigerator gives you a block of chocolatey bliss. This cake originates from East Malaysia, and is especially popular in Sarawak and Brunei. Though they may resemble the ‘Hedgehog Slice’ which is famous among the Aussies, ‘Batik Cake’ is slightly different.

The rich, cocoa flavour of this cake is a result of the gradual caramelisation of condensed milk and sugar from slow cooking. Just like how slow cooking is the key to the superior coconut flavours in the Malaysian favourite, kaya, the caramelisation of the sugar enhances the overall cocoa taste in this cake. The trick to moderating its sweetness is by using lightly salted crackers, instead of the usual tea biscuits (or Marie biscuits, as they are popularly known as). The sweet taste of the tea biscuits tend to result in an overly sweet end product, while the salted crackers balances the sweetness of the batter to pleasurable proportions.

Once the cake is refrigerated, it will obtain a fudge-like consistency, allowing the thick chocolate flavours to be at its peak. It is simply the most amazing sight for true chocolate lovers. One trick to get smooth, cleanly cut squares of this yummilicious treat is to use a hot knife. And as simple as that, you’ve got an incredible dessert that just begs to be savoured. 

Batik Cake

Preparation time:15 minutes

Cooking time: 1 hour

Serves: 8-10

 

 

250gm slightly salted biscuits, break into halves

6 chicken eggs

400gm salted butter 

150gm sugar

200gm condensed milk

200gm plain flour

70gm cocoa powder

 

 

1. Melt butter and sugar in a saucepan over low heat. Set aside to cool

2. Sieve cocoa powder and flour together

3. Strain eggs through a sieve into a big bowl. Beat lightly until you achieve an even texture

4. Add in condensed milk and the sieved flour and cocoa powder into the bowl. Mix well until it forms a thick, sticky batter

5. Add melted butter to the batter and mix well 

6. Stir mixture over a low heat for 45 minutes to an hour until mixture thickens and doesn't stick to the saucepan. NOTE: It is very important to be constantly stirring, if not it won't cook evenly and they'll be clumps in the batter

7. Using a separate bowl,  scoop out a little bit of the mixture which will serve as the reserve batter

8. Add the biscuits into the main mixture. Mix well so that the biscuits are evenly coated with the chocolate

9. Pour mixture into a lined tin and press it, making sure the mixture is compacted evenly into the cake tin

10. Pour the reserved batter over the compacted mixture and smooth it out until evenly covered

11. When the cake is slightly cooled, transfer it into a chiller for approximately 6 hours (preferably overnight)

12. Slice cake once ready

 

 

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Batik Cake
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