Kek Batik
Kek Batik

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kek batik. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kek Batik legend, dengan topping chocolate ganache yang licin… berkilat permukaannya dan penuh dengan rasa chocolate. Siapa yg tak kenal kek batik kan? Tips Kek Batik Indulgence tanpa perlu bakar, tanpa telur tetap LEMBUT dan tips potong kek cantik.

Kek Batik is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Kek Batik is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have kek batik using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Kek Batik:
  1. Take 400 g Marie Biscuits / Graham Crackers, About
  2. Take Unsalted Butter, 150g + 10g
  3. Get 114 g Condensed Milk,
  4. Make ready 38 g High Quality Cocoa Powder Preferably Valrhona or Callebaut,
  5. Take Australian Milo, 90g + More For Dusting
  6. Take 89 g Hot Water,
  7. Prepare 1 Egg,
  8. Make ready 1/2 TSP Sea Salt,
  9. Prepare Pure Vanilla Paste, 1/2 TSP + 1/2 TSP
  10. Make ready 200 g Heavy Whipping Cream,
  11. Prepare High Quality Chocolate Preferably Valrhona or Callebaut 70%, 200g
  12. Get Raw Cacao Powder Preferably Nature Superfoods, For Dusting

Batik cake (Malay: Kek batik) is a type of Malaysian fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with. Find kek batik stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Melt butter in a saucepan on medium low heat.

Instructions to make Kek Batik:
  1. Lay parchment paper on the cake pan with sides overhanging. - Break biscuits into coarse pieces. Not too big and not too small. - If you cannot find any Marie Biscuits, you can use Graham Crackers.
  2. Any crackers or biscuits will work as long as they are not sugary, neutral flavor and have a snap when you break them. - You probably will not use all 400g too. - Set the biscuits pieces aside.
  3. In a skillet over low heat, melt butter. - Once the butter has completely melted, add in condensed milk. - Whisk to combine well.
  4. Add in cocoa powder and whisk to combine well. - Add in milo and whisk to combine well. - Add in hot water and whisk to combine well.
  5. Remove from heat and whisk in the egg. - Once the egg has fully incorporated, return back to the heat. - Add in salt and 1/2 TSP of vanilla paste. - Whisk to combine well.
  6. Add in 1 handful of the biscuit pieces. - Fold to coat the biscuits well. - Add another handful, folding and coating the biscuits well.
  7. Keep adding, folding and coating until the biscuits do not have much sauce to coat. - Stop adding in the biscuits. - You will have to judge. If the biscuits are less than the sauce, you will not get a beautiful outline as you slice the cake. If the biscuits are too many, it will not hold it's shape well when chilled.
  8. Transfer into the cake pan, distributing to the edges, making sure all corners are well covered. - Using an offset spatula, press to compact the biscuits mixture. - It is okay to use a bit of strength as the biscuits have softened during the cooking process.
  9. Chill in the fridge to set. - In a sauce pot over medium heat, add cream. - Bring it up to a boil. - Remove from heat and pour into a large bowl of chocolate and butter.
  10. Set aside for a couple of mins. - Stir to combine well and until the chocolate has completely melted. - Add a pinch of salt and 1/2 TSP of vanilla.
  11. Give it a final stir to combine well. - Pour this chocolate ganache over the biscuit layer. - Swirl the cake pan to distribute the ganache evenly.
  12. Give it a few taps on the counter to remove any excess air bubbles. - Chill in the fridge overnight to set. - Unmold and dust with raw cacao powder and milo. - Slice to trim off the edges. - Slice and serve immediately.

Satu Malaysia dan tahu dengan keistimewaan kek batik ini. Ia adalah kek yang sangat senang untuk dibuat kerana hanya menggunakan biskut dan beberapa bahan lain. Kek batik coklat adalah di antara menu pilihan apabila ada jamuan seperti potluck. Resepi Kek Batik Mudah Pasti Menjadi ~ AziRahmanDotCom. Kalau sebut sahaja kek batik, pasti ramai terbayang keenakan rasanya yang cukup lemak dan sedap.

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