|Alternative names||Kek batik, Marie fudge cake|
|Place of origin||Malaysia|
|Region or state||Southeast Asia|
|Associated national cuisine||Indonesia, Malaysia, Singapore, Brunei|
|Main ingredients||Broken Marie biscuit, Milo powder, chocolate powder, egg, butter/margarine and condensed milk|
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 and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.
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. 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.
- Samantha Khor (19 March 2015). "11 Sinful Recipes That Can Only Be Achieved With A Lot Of MILO". Says.com. Archived from the original on 19 April 2018. Retrieved 19 April 2018.
- "Kek Batik Coklat" (in Malay). mStar. 1 August 2014. Archived from the original on 11 May 2016. Retrieved 11 May 2016.
- 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.
- Ak. Jefferi Pg. Durahman (27 October 2014). "Kekalkan Warisan Kuih Tradisi Brunei" (in Malay). Pelita Brunei. Retrieved 11 May 2016.
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