Batik cake may be named for iconic Malaysian textile art, but this biscuit slice has ties to Scottish sweets and colonial British rule.
Malaysian batik textiles are known for their intricate and colourful designs of birds and flowers. Not to be batik which employs similar methods but features larger prints, often in brown, gold and black. Interestingly, the Malaysian cake of the same name is more similar visually to Indonesia’s batik print, its cross-section is said to be reminiscent of the patterns produced in the design process.
During the colonial rule of Malaysia by Britain, a dessert called the tiffin, which , gained popularity and inspired what we know today as the batik cake. The biscuit slice, typically made with raisins, syrup and cocoa, became adapted to use locally available ingredients like milo, condensed milk and margarine.
It’s now a popular dessert served during special occasions like Eid al-Fitr and Christmas. This recipe was adapted from Seetha Nambiar Dodd’s using the same ingredients but simplifying the preparation.
Milo adds a bit of extra toasty malt flavour to this biscuit slice. Source: Camellia Aebischer
Makes 16 pieces
Take:
- 1 x 250 g packet Marie biscuits
Break them up into quarters, place them in a large bowl and set aside.
Line a small square baking tin with baking paper and set aside.
In a medium pot place:
- 170 g butter
- ¾ cup caster sugar
- 4 eggs
- ½ cup cocoa
- ½ cup Milo
- 1 x 395 g can sweetened condensed milk
- ¼ cup water
- 1 tsp vanilla extract
Place the pot over low-medium heat and stir with a spatula until the butter melts and the ingredients combine. Continue stirring until the mixture comes together and thickens to the consistency of very thick pudding. About 10 minutes.
Pour the chocolate mix over the biscuits and stir to coat evenly. Pour the mix into the lined tray and gently arrange it so the biscuits are flat and there are no large air pockets. Smooth the top then cover and refrigerate for 2-3 hours or overnight.
Once chilled, remove from the tin and slice into 16 pieces. Store in the fridge in an airtight container for up to a week.
This is a great party dish or easy dessert to make with kids. Source: Camellia Aebischer
