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Malaysian Kek Batik Chocolate Dessert With a Twist

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

I can't say no to chocolate desserts!

I can't say no to chocolate desserts!

A Decadent Chocolate Dessert

The Great British Baking Show, on Netflix, has been my favorite binge-worthy show since the first episode aired in 2010. Inspired by all of the decadence on the show, I decided to make a wonderfully chocolaty dessert called kek batik.

Kek batik is a traditional Malaysian layered dessert that is made from biscuits (what we call graham crackers in America), chocolate malt powder, butter, egg, and condensed milk. The ingredients are quite simple—yet the results are delicious.

In this recipe, I added a couple of twists to the traditional recipe: I incorporated a rich coffee flavor to the cake, and I drizzled a luscious chocolate glaze on top.

"The Great British Baking Show" is my favorite!

"The Great British Baking Show" is my favorite!

Did you know?

Chocolate comes from a fruit tree; it’s made from a seed.


For the biscuits base:

  • 1 packet small Marie biscuits, crushed into small pieces (If you cannot find these biscuits at a store near you, you can substitute any variety of graham crackers)
  • 6 tablespoons chocolate malt (I used Milo)
  • 1 tablespoon Hershey's dark chocolate powder
  • 1/2 teaspoon espresso ground
  • 1 teaspoon vanilla extract
  • 5 tablespoons sweetened condensed milk
  • 1 stick salted butter, room temperature
  • 1 egg, room temperature
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For the chocolate glaze:

  • 200 ml whipped cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 2 bars dairy milk chocolate

For the optional garnishes:

  • Cookie of your choice (I used Biscoff, Oreo, and Tim Tam)

Note: For the decorations, fresh fruits such as raspberries, blackberries, and strawberries are perfect.

Step 1: Make the Biscuit Mixture

  1. Heat a nonstick pan over medium heat. Toss the butter in the pan to melt.
  2. Add the condensed milk, the chocolate malt, and the espresso ground. Stir until everything is well-combined.
  3. Add an egg. Make sure to stir quickly in the mixture to prevent the egg from being scrambled.
  4. Add the vanilla and stir to combine.
  5. Throw the biscuits into the chocolate mixture. Stir the biscuits until it thoroughly coated with the chocolate.
  6. Once the biscuits started to soften, turn the heat off. Transfer the pan aside.
  7. In the meantime, prepare the pan. Layer the pan with parchment paper.
  8. Transfer the mixture to the prepared pan. Let it sit in the fridge for at least 1 hour.

Step 2: Make the Chocolate Glaze

  1. In a saucepan, bring the whipped cream, butter, and to a simmer.
  2. Add 1 teaspoon of vanilla into the chocolate mixture and whisking gently until incorporated.
  3. Add the chocolate bar to the mixture. Gently stir the mixture with a spatula until the chocolate melts and is dissolved in the mixture. Turn the heat off.

Step 3: Glaze and Garnish

  1. Pour the chocolate glaze into the cooled chocolate biscuits base. Then, chill for at least 2 hours.
  2. When it's ready for garnishing, take the chilled biscuits base out from the pan and place it on a cutting board or a plate.
  3. Break the cookies into small pieces and sprinkle on top or decorate the dessert as desired.
  4. Slice the cake and place on a serving plate. Serve with tea or coffee. Enjoy!

© 2021 Liza

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