HELLO PEEPS!

 Hello everyone!

For this week’s Khairul Aming Menu, I’m bringing you one of Malaysia’s all-time favourite desserts,

 Kek Batik Ganache, or in English, Batik Cake with Ganache.

This no-bake treat is made with crushed Marie biscuits mixed into a rich, chocolatey blend of cocoa powder, butter, and condensed milk.

I absolutely love Batik Cake. It’s my all-time favourite! Its beautiful batik-like pattern and creamy texture make it perfect for any occasion, especially when served cold. I once made this kek batik and all of my friends love it. I'm very happy that baking this simple dessert could bring them so much joy. I wish I could make thousands of them in the future! 

So, without further ado, let’s get started!

Kek Batik Ganache

Batik cake with Ganache

by Khairul Aming

 (No-bake chocolate biscuit dessert topped with creamy ganache)

Bahan-bahan:

Ingredients:

·       Mentega

Butter

·       Satu tin susu pekat manis

One can of sweetened condensed milk

·       Satu tin susu cair

One can of evaporated milk

·       Serbuk milo

Milo powder

·       Serbuk kopi

Coffee powder

·       Serbuk koko

Cocoa powder

·       Garam

Salt

·       Telur

Eggs

·       Biskut Marie

Marie biscuits

·       Krim putar

Whipping cream

·       Coklat

Chocolate

Cara penyediaan:

Method:

1.     Cairkan satu blok mentega.

Melt one block of butter.

2.     Masukkan ½ tin susu pekat manis.

Add ½ can of sweetened condensed milk.

3.     Masukkan satu cawan serbuk Milo.

Add one cup of Milo powder.

4.     Tambahkan ½ cawan serbuk koko.

Add ½ cup of cocoa powder.

5.     Gaul sebentar.

Mix briefly.

6.     Masukkan ½  cawan susu cair dalam tin.

Add ½ cup of evaporated milk.

7.     Masukkan satu sudu teh serbuk kopi.

Add one teaspoon of coffee powder.

8.     Masukkan satu sudu teh garam.

Add one teaspoon of salt.

9.     Gaul semua bahan sambil masukkan dua biji telur.

Mix all the ingredients while adding two eggs.

10.  Masukkan dua paket biskut marie yang telah dipatahkan.

Add two packets of crushed Marie biscuits.

11.  Kacau semua bahan dan masukkan ke dalam loyang.

Mix them together and put them in the container.

12.  Mampatkan adunan tersebut dan masukkan ke dalam peti sejuk selama 30 minit.

Press the mixture firmly and chill it in the fridge for 30 minutes.

 

Coklat Ganache

Chocolate Ganache:

1.     Panaskan satu kotak kecil krim putar.

Heat one small box of whipping cream.

2.     Masukkan 350 gram coklat.

Add 350 grams of chocolate.

3.     Masukkan ¼ cawan susu cair.

Add ¼ cup of evaporated milk.

4.     Tuang atas kek batik dan ratakan.

Pour over the batik cakes and spread evenly.

5.     Masukkan ke dalam peti ais semalaman.

Chill in the fridge overnight.

 DONE!

 Kitchen's Note

Did you know? despite its name, kek batik has nothing to do with the fabrics. It's called kek batik because the layered biscuit pattern looks like batik (our traditional textile arts). 

The idea of biscuit cakes actually came from British desserts like “fridge cake” but Malaysians gave it a twist with Milo, condensed milk, and local flair!

Kek batik is a must-have dessert during Hari Raya open houses, usually cut into bite-sized pieces and served on pretty trays! 

Psst... there are many variations of kek batik too, some people add Biscoff, Nutella, Strawberry and even Matcha to make a cheeky twist on the original one. You can totally be creative with the flavours. 

🍫 Have you ever tried making Kek Batik before?

Don’t be shy, drop your comments below! 😄

For full details and step-by-step instructions, just click the link below.
And if you're unsure about any ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!😆

https://vt.tiktok.com/ZShmQU2Na/

All credit goes to Khairul Aming for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.