Among the array of traditional sweets, kek batik stands out for its simplicity, elegance and nostalgic charm. Kek batik, literally translated to “batik cake,” is a no-bake dessert that is as much a feast for the eyes as it is for the palate. Made from broken biscuits and a luscious, chocolatey mixture of condensed milk, cocoa powder and butter, the cake earns its name from its patterned appearance.
When sliced, the layers of biscuits interwoven with chocolate resemble the intricate designs of batik fabric, a cornerstone of Malaysian cultural identity. The origins of kek batik are a testament to Malaysia’s rich history of cultural fusion. Kek batik is a dessert that is easy to prepare and goes well with any favourite beverage.
— ARIQ HIDYAT/The Star Condensed milk, introduced during British colonial times, became a kitchen staple due to its long shelf life and versatility. Its incorporation into kek batik exemplifies how Malaysian cooks adapted Western ingredients to create something uniquely local. Also an essential component of the dessert, the condensed milk imparts creaminess and sweetness without the need for added sugar, and binds the crushed biscuits into a dense, satisfying treat.
However, a common point of confusion arises between condensed milk and condensed creamer. The essential ingredients are Marie biscuits and condensed milk, which provides the creaminess and flavour that condensed creamer lacks. Made from cow’s milk and sugar, offering a rich, authent.
