My First Batik Cake

For almost a decade, I am always the pastry/kueh making lady in the house for Hari Raya but last week, my mom asked me to bake a cake.

So I took up the challenge and decided to bake 'Kek Batik' which I vaguely remember encountering it once in my primary school. The funny thing is that no one remembers & knows the cake but me -_-

I realized that this cake is not very popular/commercialized that is why not many people are familiar with it and you have no idea how long it took for me to find a assumingly good recipie because there are no same recipies online!

With egg lah, no egg lah, no sugar lah, need nestum lah.. Which one is the right one!?

So I had to go by instincts and pick one that is best.

The Verdict

It looks like it is supposed to be, so that is always a good thing hahaha and it tastes nice.

Now the problem, my family is not a chocolate lover including myself so we are not bouncing off the walls on this one but Jhon, being a chocolate & sweet lover that he is, he loves it.

He said only chocolate lovers would appreciate it because he finds it perfect.

I know, I know, it maybe be biased because Jhon is my boyfriend so I wish I had known more chocolate lovers to try my cake. I have one, Fizah, who is living in Yishun which is too far. =/

Oh well, FML for baking a presumably great cake but sharing it to the wrong audience hahaha

Anyways, recipie as follows. ;)

Ingredients

100g (3/4 cup) milo

25g (1/4 cup) cocoa powder

125ml (1/2 cup) boiling water

190g (3/4 cup) butter, cut into large chunks

200g (1/2 tin) sweetened condensed milk

110g (1/2 cup) white granulated sugar

5 eggs, lightly beaten

1/2 teaspoon vanilla extract

250g (1 packet) Marie biscuits (I go by instincts for this one)

Method

1. Grease and line a baking pan (I used a 17cm square pan) with baking paper, extending paper 2-3cm above edge of tin. 
2. In a deep saucepan, slowly add boiling water to milo and cocoa, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, vanilla extract and eggs to the mixture.  
3. Place the saucepan over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.  
4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20-25 minutes until a thick custard forms.  
5. Turn off the heat, and stir in the quartered biscuits. Mix until all the biscuits are coated with the custard.  
6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.  
7. Cover with cling film, and refrigerate overnight.  
8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin. Slice and serve chilled.