Unlike my mother who used to sell her paintings, I can’t say that I’m much of an artist. Right up until Grade 8, I was scoring C’s in Art, and B’s for when my teachers are feeling generous. My parents had to overlook those C’s because my father couldn’t draw either, so we all knows whose genes I inherited in that department. In fact, my art skills were so poor that my mother used to say that my work looks like they were done with my feet, and not my hands.
Harsh, but true.
Thankfully, art skills are not needed to produce this wonderful kek batik or batik cake, which earns its name from the patterns that you will see upon slicing the cake. Aptly so, because it does appear to be quite a work of art that comes about from the biscuits layered within the chocolate ‘custard’ that firms up. If it wasn’t already named a batik cake, I’d call it a ‘comfort log’ due to the use of Milo, Marie biscuits and condensed milk that reminds me so much of Malaysia. This cake needs no baking, which might come across as a relief to many, and it is served cold, which really brings out the rich chocolatey goodness. All you really need to do is cook up the chocolate custard, stir in the biscuits and put the mixture in a loaf pan to set. That’s it!
Whilst perfect on its own, I can’t see how ice-cream or whipped cream wouldn’t help. I made this for a dinner party I attended, and after a round of dessert, I gave the rest to my friend’s family. They polished it off very quickly and left me with a Facebook wall post that said ‘mom and brother approve of your cake :D’
A work of art that is also delicious? Approved indeed!
Kek Batik or Batik Cake
Adapted from Corner Cafe’s recipe
- 250g Marie biscuits, broken into quarters
- 200g sweetened condensed milk (1/2 tin)
- 125 g unsalted butter, chopped into cubes
- 1/2 cup Milo
- 1/2 cup cocoa powder
- 1/2 cup boiling water
- 1/4 cup milk
- 1/3 cup brown sugar
- 50 g dark chocolate
- 4 eggs, lightly beaten
- 1 tsp vanilla essence
Line the base and sides of a deep loaf pan with baking paper, extending the paper about 5 cm over the edge of the pan.
Add the Milo and cocoa powder into a large pot, and slowly pour in the boiling water, whisking continuously until dissolved. Add in the butter, sweetened condensed milk, milk, sugar, eggs, dark chocolate and vanilla essence.
Cook over moderate heat and continue whisking until the bottom starts to thicken, which should take about 5 minutes.
Turn heat down to low, and continue to whisk for approximately 20 minutes or until a thick custard forms.
Remove from heat, and stir in the biscuit pieces, coating completely with the custard mixture.
Pour mixture into the loaf pan and smack the tin against your kitchen bench. Press down the baking paper firmly to remove any air pockets.
Leave the mixture to cool, and then refrigerate overnight/at least four hours.
Unmould by lifting the paper extensions at the side of the tin.
Slice, admire your work of art and serve!