Kek Batik

Attributed to:
http://cornercafe.wordpress.com/2008/11/22/kek-batik/
http://ovenhaven.wordpress.com/2009/09/25/celebrating-culture-and-tradition/#more-793

I'm cooking this


Difficulty: Easy - for beginners


Ingredients

100g (3/4 cup) milo *
25g (1/4 cup) cocoa powder *
125ml (1/2 cup) boiling water
190g (3/4 cup) butter, cut into large chunks
200g (1/2 tin) sweetened condensed milk (200ml Ovenhaven)
110g (1/2 cup) white granulated sugar (90g Ovenhaven)
5 eggs, lightly beaten
1/2 teaspoon vanilla extract
250g (1 packet) Marie biscuits


Method

Grease and line a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, extending paper 2-3cm above edge of tin.
In a deep saucepan, slowly add boiling water to milo and cocoa, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, and eggs to the mixture.
Place the saucepan over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.
Turn heat down to low, and continue to cook, stirring without stopping, for about another 20-25 minutes until a thick custard forms. (refer to recipe notes)
Turn off the heat, and stir in the quartered biscuits. Mix until all the biscuits are coated with the custard.
Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.
Cover with cling film, and refrigerate overnight.
When the cake is firm, use the paper extension as handle to pull the cake out of the tin. Slice and serve chilled.


Comments

Sylvia Choo Recipe Notes: <br />It may look like the custard will never thicken, and when it already has, you may feel like it has thickened enough. I’ve found that the best way to gauge is when the mixture is reduced to about half of its original amount, and when stirring, you can actually see the mixture coagulate together, scraping off the sides of the pan perfectly; i.e. you don’t see any liquid remnants at the sides of the pan.

2 Aug 2010 2:06 Flag this comment as inappropriate

Sylvia Choo Kek Batik (Batik Cake) is said to have originated in Sarawak, a Malaysian state on the Borneo islands, and due to its proximity, became a popular fixture in the Hari Raya celebrations on the other Borneo islands as well;– Sabah and Brunei. Batik refers to the symmetric and typically repetitive pattern using a wax-dyeing technique prevalent in Indonesia and the Southeast Asian region. Traditionally, the colours used were dark brown and white, much like the patterns on each slice of this Kek Batik, hence the name.

2 Aug 2010 2:08 Flag this comment as inappropriate

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