 Batik cake | |
| Alternative names | Kek batik, Marie fudge cake |
|---|---|
| Place of origin | Malaysia |
| Region or state | Southeast Asia |
| Associatedcuisine | Brunei,Malaysia,Singapore |
| Main ingredients | BrokenMarie biscuit,Milo powder,[1]chocolate powder,egg,butter/margarine andcondensed milk |
Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cakedessert inspired by the Scottishtiffin, brought in the country during theBritish Malaya andBorneo period,[2] and adapted with Malaysian ingredients. This cake is made by mixing brokenMarie biscuits combined with a chocolate sauce or runny custard made withegg,butter/margarine,condensed milk,Milo[1] andchocolate powders.[3] The cake is served during special occasions like theEid al-Fitr andChristmas.[4]
Batik cake is one of the very few Malaysian dishes that does not use any tropical ingredients. It is also similar tohedgehog slice and the latestPrince William chocolatebiscuit cake, although with some different ingredients.[4] In Brunei, the Batik cake is covered by green colour topping.[5]
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