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Batik cake: photo of the dish
Illustrative photo: Wiki Farazi — CC0, Wikimedia Commons
Desserts

Batik cake

A Malaysian no-bake cake made of crushed dry biscuits mixed with condensed milk and cocoa, which when sliced reveals a marbled pattern reminiscent of batik fabric. Served as a dessert or teatime treat, well chilled.

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Ingredients

Ingredients

Finition

Spices & seasoning

Optional extras

On the side

Nutrition facts

578 kcal per serving

Protein
8.6 g
Carbohydrates
58.5 g
of which sugars
40.1 g
Fat
32.3 g
of which saturated fat
22.2 g
Fiber
3.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crush the biscuits with a rolling pin until you have a fine crumb.
  2. Melt the butter with the chocolate in a bain-marie or in the microwave, then add the cocoa and mix.
  3. Stir the condensed milk, vanilla, salt and rum or orange juice into the chocolate mixture.
  4. Add the crushed biscuits and hazelnuts, then mix until you have a smooth, thick dough.
  5. Spread half the dough in a rectangular tin lined with cling film, then press it down firmly with the back of a spoon.
  6. Sprinkle the coconut over the remaining dough, then spread it over the first layer.
  7. Refrigerate for at least 4 hours, then unmould and cut into thick slices to reveal the marbled pattern.

Variations and tips

Alcohol-free version. Use only orange juice for a fruity taste and a version suitable for children.

Using what's easy to find. Replace the desiccated coconut with toasted oat flakes for a similar texture.

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Original Ecomely recipe.