How to Make Kek Batik (Malaysian Triple 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 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 chocolaty. 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.
- A packet 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 butter, cut into small cubes (room temperature)
- Heat a non-stick pan over a medium heat.
- Combine the butter, chocolate malt, dark chocolate cocoa, condensed milk, Nutella, and vanilla extract. Stir until everything is well-combined.
- Throw in the biscuits into the chocolate mixture. Stir the biscuits until it thoroughly coated with the chocolate.
- Once the biscuits started to soften, turn off the heat and set aside.
- Lay a parchment paper/baking paper on a kitchen counter.
- Start filling the biscuits onto the paper. (You want to do this while it still warms so it easy to roll.)
- Roll the biscuits tightly and tide the edges.
- Keep in the fridge for an hour or more before cutting it.
- Serve with your favorite drink!
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© 2018 Liza