Jump to content

Batik cake

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by 103.252.200.246 (talk) at 16:02, 14 August 2018 (goood). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Template:Infobox prepared food(suck a d1ck)

Batik cake (Malay: Kek batik) 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[1] and chocolate powders.[2] The cake is served during special occasions like the Eid al-Fitr and Christmas.[3]

History

The origin of this type of cake is somewhat uncertain; it is similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[3] As Malaysia and Brunei were once colonies of Great Britain, it is believed the cake was introduced by the British. In Brunei, their Batik cake is covered by green colour topping.[4]

See also

References

  1. ^ Cite error: The named reference milo batik cake was invoked but never defined (see the help page).
  2. ^ "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)
  3. ^ 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)
  4. ^ Ak. Jefferi Pg. Durahman (27 October 2014). "Kekalkan Warisan Kuih Tradisi Brunei" (in Malay). Pelita Brunei. Retrieved 11 May 2016.