Batik cake

Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the Scottish tiffin, brought in the country during the British Malaya and Borneo period,^[2] and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo^[1] and chocolate powders.^[3] The cake is served during special occasions like the Eid al-Fitr and Christmas.^[4]

Batik cake

Batik cake
Alternative names	Kek batik, Marie fudge cake
Place of origin	Malaysia
Region or state	Southeast Asia
Associated cuisine	Brunei, Malaysia, Singapore
Main ingredients	Broken Marie biscuit, Milo powder,[1] chocolate powder, egg, butter/margarine and condensed milk

History

Batik cake is one of the very few Malaysian dishes that does not use any tropical ingredients. It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.^[4] In Brunei, the Batik cake is covered by green colour topping.^[5]

Other variety of Batik cake from Brunei with green topping

See also

• Biscuit cake
• Tinginys
• Chocolate biscuit pudding
• Hedgehog slice
• Kiksekage
• Kalte Schnauze