Batik Cake

    Batik Cake


    3 people made this

    About this recipe: "Have you been to Asia and fell in love with the exotic Batik designs on their fabrics or sarongs? I know I love them! Here's a version of the Batik Cake which is so easy to make, no baking required... just a little bit of arm power for stirring! If you're a chocoholic, you'll love this!! Enjoy!!"

    makhruji Central Region, Singapore

    Serves: 8 

    • 1/2 cup Milo
    • 1/2 cup Cocoa Powder
    • 1/2 cup Boiling water
    • 3/4 cup Butter
    • 1/2 cup Granulated Sugar
    • 1 cup Condensed Milk
    • 1 teaspoon Vanilla Extract
    • 5 Eggs
    • 250g Marie Biscuits or Graham Biscuits

    Prep:5min  ›  Cook:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr25min 

    1. Pour cocoa powder, milo and boiling water in a pot and stir. On low heat, add butter, sugar, vanilla, eggs and condensed milk to the cocoa mixture and stir until mixture thickens. Roughly it will take about 15 minutes of stirring to get a custard-like consistency. Break biscuits into quarters and stir into the custard mixture.
    2. In the meantime, prepare any container you prefer. I use 6" X 6" square container. You can line the container with parchment paper for easy removal but I usually don't.
    3. Pour the mixture into the container and press down. Refrigerate for about 3-5 hours but I like to keep it overnight so that the custard sets properly.
    4. Cut into slices and serve!

    See it on my blog

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