Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country during the British Malaya period,[citation needed] and adapted with Malaysian ingredients. This cake is 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]
 Batik cake | |
| Alternative names | Kek batik, Marie fudge cake |
|---|---|
| Place of origin | Malaysia |
| Region or state | Southeast Asia |
| Associated cuisine | Brunei, Malaysia, Singapore |
| Main ingredients | Broken Marie biscuit, Milo powder,[1] chocolate powder, egg, butter/margarine and condensed milk |
History
It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[3] In Brunei, the Batik cake is covered by green colour topping.[4]
