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Kek Batik (Malaysian Triple Chocolate Dessert)

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Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Make this delicious chocolate dessert!

Make this delicious chocolate dessert!

I've lost count of how many times I have made kek batik. Very popular in Malaysia, this dessert is usually served during teatime or during the Eid Festival. My mother taught me how to make this dessert when I was young.

Traditionally, this dessert only requires a few ingredients—but I have improved upon the recipe to make the flavor sweeter, stronger, and more chocolatey. Just the way I like it!

In Malaysia, a small baked good that would be called either a "cookie" or a "cracker" in the United States is called a biscuit. Why am I mentioning this? Well, one of the ingredients for the triple chocolate dessert is something called Marie Biscuits (see photo below). I use these biscuits when making this recipe, but it may be difficult to find them where you live. If you cannot find these biscuits at a store near you, you can substitute any variety of graham crackers.

If you'd like to add more chocolate to this recipe, you most definitely can (I'll admit that I sometimes do). By the way, this chocolate dessert does not require any baking. After an hour in the fridge, you can start eating it!

Let's see how to make kek batik.

Ingredients

  • 1 packet of small Marie biscuits (crushed into small pieces)
  • 7 tablespoons Milo (chocolate malt)
  • 1 tablespoon Hershey dark chocolate powder
  • 2 tablespoons Nutella
  • 1 teaspoon vanilla extract
  • 1/2 can of sweetened condensed milk
  • 1 stick of butter, cut into small cubes (room temperature)

Directions

  1. Heat a non-stick pan over medium heat.
  2. Combine the butter, chocolate malt, dark chocolate cocoa, condensed milk, Nutella, and vanilla extract. Stir until everything is well-combined.
  3. Throw the biscuits into the chocolate mixture. Stir the biscuits until it thoroughly coated with the chocolate.
  4. Once the biscuits started to soften, turn off the heat and set aside.
  5. Lay parchment paper/baking paper on a kitchen counter.
  6. Start filling the biscuits onto the paper. (You want to do this while it still warms so it is easy to roll.)
  7. Roll the biscuits tightly and tie the edges.
  8. Keep in the fridge for an hour or more before cutting it.
  9. Serve with your favorite drink!

Step-by-Step Photos

I used the small size of Marie biscuits for kek batik. If you can't find this type of biscuit you can use Graham crackers too.

I used the small size of Marie biscuits for kek batik. If you can't find this type of biscuit you can use Graham crackers too.

Chocolate drink

Chocolate drink

Combine all ingredients in the pan over medium heat.

Combine all ingredients in the pan over medium heat.

Lastly, add the biscuits. (Crack the biscuits into small pieces before putting into the chocolate mixture).

Lastly, add the biscuits. (Crack the biscuits into small pieces before putting into the chocolate mixture).

Cover the biscuits with the chocolate mixture evenly.

Cover the biscuits with the chocolate mixture evenly.

Use a spatula to transfer the biscuits mixture onto the parchment paper.

Use a spatula to transfer the biscuits mixture onto the parchment paper.

Start rolling from bottom to up and twist the edges like a candy wrapper.

Start rolling from bottom to up and twist the edges like a candy wrapper.

Let it sit in the fridge for 1-2 hour before cutting the kek batik. Serve it with coffee or tea!

Let it sit in the fridge for 1-2 hour before cutting the kek batik. Serve it with coffee or tea!

© 2018 Liza