Batik cake
 Batik cake covering with green top (perhaps Pandan). | |
| Alternative names | Kek batik |
|---|---|
| Place of origin | Malaysia |
| Main ingredients | Marie biscuit, Milo powder, chocolate powder, egg, butter/margarine and condensed milk |
Batik cake is a type of non-baked Malaysian cake dessert. This cake was made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders.[1] This cake was served during special occasion like the Eid al-Fitr and Christmas.[2]
History
The origin of this type of cake is somewhat uncertain as it is similar like the hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[2] As Malaysia were once a colony of Great Britain, it is believed the cake was introduced by the British.
See also
References
- ^ "Kek Batik Coklat" (in Malay). mStar. 1 August 2014. Archived from the original on 11 May 2016. Retrieved 11 May 2016.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ a b Jane F. Ragavan (1 August 2014). "No-bake, last-minute desserts for Christmas". Star2. Archived from the original on 11 May 2016. Retrieved 21 December 2015.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)
 | This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |