Corner Café

November 22, 2008

Kek Batik / Marie Fudge Cake

Filed under: Cakes & Cupcakes,Kuih-Muih — SeaDragon @ 12:00 am
Tags: , , , ,
kek_batik11a

kek_batik11

I have to admit that I have never tasted this cake before even though I’m from Sarawak. Together with Kek Belacan, these cakes seem to have sprung up and became very popular around the mid/late nineties in Sarawak just after I have left the country. So although I kept hearing the names of these cakes mentioned to me, I have not got the opportunity to taste them.
The Batik Cake to me looks very similar to the Hedgehog Slice from Australia and New Zealand. Although Hedgehog Slice is more like a chocolate biscuit in texture and less like a cake. As far as I know, Batik Cake is supposed to have a soft and fudgy texture. After consulting numerous recipes from the net, all the recipes for Batik Cake seemed to be slightly different from each other in terms of ingredients, some even got fried peanuts that has been ground, or Nestlé’s Nestum, the breakfast cereal very popular in South East Asia. But the technique was the same for most of the recipes, to cook the mixture on the stove top until it thickened into a custard, almost like making a ‘chocolate/milo kaya’. So it amused me no end when most of the recipes I found asked for creaming of the butter and sugar until light and fluffy, then to cook it with other ingredients, and stirring all the more, on the stove. This makes no sense as cooking and stirring the creamed butter would just melt it again, losing all the air that you beat so hard in the first place into the mixture. It would make more sense if the cake mixture is then baked or steamed, instead of cooking on the stove, which would keep the cake fluffy in texture. Then again, fluffiness is not what we want in this fudgy cake, is it?
So armed with the knowledge of the most commonly found ingredients in various recipes needed to make this cake, I concorted my own basic recipe, and made it like I was making a ‘kaya’, but I cooked it straight in the saucepan instead of the double-boiler method which I always used for making kaya. The resultant custard was not as smooth, but that did not matter as it would become fudgy after firming up in the refrigerator. The cake turned out very well luckily, with a very soft fudgy texture and quite a strong chocolatey flavour. It remainded me of fudge icing though not as sweet, or even the soft undercooked centre of some chocolate cakes, or the centre of the melting chocolate puddings that had set after cooling.

msian_marie
These are Malaysian produced Marie biscuits with their packagings.

Makes one loaf

[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) Arnott’s Marie biscuits

* You may adjust the amount of milo and cocoa powder to your taste, for example 1/2 cup milo and 1/2 cup cocoa powder.
arnott's_marie
This is the Arnott’s brand Marie biscuits I used.
http://cornercafe.wordpress.com/
[Preparation]
1. Roughly break each bisuits into quarters, set aside. Line the base and two long sides of a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 2-3cm above edge of tin. Grease or line both short sides with a small piece of baking paper.

kek_batik_marie

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.
3. Place 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 minutes, or until a thick custard forms.

kek_batik02

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

kek_batik03

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

kek_batik04

kek_batik06

7. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.

kek_batik07

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). Slice and serve with coffee or tea.

kek_batik08

Taste: Fudgy chilled cake
Consume: Best within 3-4 days
Storage: Store in airtight container in the refrigerator
Recipe References: -

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69 Comments »

  1. whoa looks good~! been craving this! thanks for sharing >__<

    Comment by valentina — November 26, 2008 @ 10:14 pm | Reply

  2. Hi SeaDragon

    Congratulations on such a successful and wonderful blog. I had been queitly visiting and had picked up some ideas from you. I too was from Sarawak and have been in Melbourne for 30 yrs now. Many thanks for your blog.

    Betty

    Comment by Betty — December 6, 2008 @ 6:51 pm | Reply

  3. I’ve done this cake several times now and everyone likes it. I reduced the sugar to 80 gm though. Thanks for the recipe!

    Comment by Jane — February 1, 2009 @ 9:39 pm | Reply

  4. Thanks for your recipe,I’ve tried it and it’s really tasty! (mine.. a bit too soft, I guess, Next time I’ll have the custard reach a thicker stage..b4 I mix in the marie) :>

    Comment by huahuababe — February 3, 2009 @ 3:01 pm | Reply

  5. You’re both welcome :) Glad you liked the recipe.

    Comment by SeaDragon — February 4, 2009 @ 8:20 pm | Reply

  6. hi
    I hope you can help me! I am looking for a cereal ‘Nestum’
    Would you know where I can get it from. I am from Brisbane but if in Melbourne no problem in having it shipped out.
    Grew up on nestum and wish to give it to my baby as well.

    Hope to hear from you soon

    Thank you very much

    Priscilla

    Comment by priscilla — March 18, 2009 @ 11:11 am | Reply

    • priscilla,
      Nestum should be available in larger Asian supermarket. I’ve bought it from KFL (Tat Sing) supermarket here in Melb.

      Comment by SeaDragon — March 20, 2009 @ 7:23 pm | Reply

  7. thx 4 sharing!! will try it asap =P

    Comment by pigskin — April 4, 2009 @ 10:29 pm | Reply

  8. [...] Batik Marie Cake (adapted from here) [...]

    Pingback by celebrating culture and tradition « :: epicurean escapism :: — September 25, 2009 @ 1:21 pm | Reply

  9. look so nyummy……….

    Comment by ira — November 2, 2009 @ 8:15 pm | Reply

  10. i chose this topic to my presentation
    tomorrow…

    Comment by ira — November 2, 2009 @ 8:17 pm | Reply

  11. Thanks a lot for sharing! This is the most complete batik cake recipe i found through the web! Gonna try it out NOW! ^^ take care in melb!

    Comment by Shelley — December 21, 2009 @ 6:54 pm | Reply

  12. Hi
    I read numerous recipes for this kuih batik and yours is one of the best.
    I thinking to make some but need to exclude the eggs. Your recipe calls for 5 eggs.
    I was thinking whether I can exclude them but afraid it wont be able to hold the custard.
    Any way to substitute the eggs?

    thanks!

    Comment by Sofia — February 12, 2010 @ 9:01 am | Reply

    • Hmm, all the recipes I’ve come across have eggs in them. Maybe you can experiment with custard powder, maybe?

      Comment by SeaDragon — February 16, 2010 @ 5:54 pm | Reply

  13. This cake is so tempting!

    Comment by Simonne — March 11, 2010 @ 12:03 pm | Reply

  14. Thx for sharing! My friends love it so much that i made it over and over again:D
    And one question… how can I access the passwords?Thx

    Comment by Cynthia — May 11, 2010 @ 9:03 pm | Reply

    • The password-protected posts are for members of HCC only. However if you want to contribute at least two recipes to HCC, you may go to HCC and register as a member first then share two recipes there to get the passwords.

      Comment by SeaDragon — May 16, 2010 @ 4:28 pm | Reply

  15. gonna do this 4 my presentation tomorrow
    same as ira…hehe :)
    love it..i tried once

    Comment by anne — June 13, 2010 @ 11:30 pm | Reply

  16. Hi i love this kek batik someone made this for me many years ago and i just fell in love with it. Really appreciate your posting and the step by step instruction with pictures. Will try this out soon.

    Comment by Judy — July 14, 2010 @ 12:52 pm | Reply

  17. [...] Batik Marie Cake (adapted from here) [...]

    Pingback by post-ramadhan baking: kek batik marie & biskut keju « :: epicurean escapism :: — September 14, 2010 @ 1:51 am | Reply

  18. Great. Easier than other Kek Batik receipe that I come across.

    Comment by chenlayhoon — March 24, 2011 @ 3:05 am | Reply

  19. thanx for the recipe.
    my fren said, its delicious even it was my first time did this kek batik. and i share ur recipe with my fren and in my blog (already link back to you). thank u again

    Comment by faisya — March 28, 2011 @ 6:45 pm | Reply

  20. Help! What if I want to use milo 3 in 1 ??

    Comment by louisa — July 3, 2011 @ 12:01 pm | Reply

    • Hmm, what is Milo 3 in 1? Is it a pre-mix with sugar and milk powder? I don’t know but you can always experiment with it and see…

      Comment by SeaDragon — July 3, 2011 @ 3:06 pm | Reply

  21. [...] Kek Batik or Batik Cake Adapted from Corner Cafe’s recipe [...]

    Pingback by Kek Batik or Batik Cake | eatnownownow — August 16, 2011 @ 1:50 pm | Reply

  22. i;ve try it..my 4 year old daughter loves it..!!!gonna make some for the upcoming hari raya..!! :)

    Comment by Farra Andydyna — August 21, 2011 @ 3:20 am | Reply

  23. [...] kuih batik (recipe tweaked from corner café) [...]

    Pingback by kuih batik « rojak rojak — September 7, 2011 @ 10:54 pm | Reply

  24. love love love it…. taste lovely… friends and family always wanting me to make it…

    Comment by sashya mendez — September 18, 2011 @ 1:50 am | Reply

  25. Hi, your recipe is by far the best one that i’ve tried.. May i ask what do you think could be the recommended selling price for this cake?

    Comment by Idanise — October 4, 2011 @ 2:13 am | Reply

    • Just a gentle remainder that all recipes in my blog should not be used for commercial purposes, thanks.

      Comment by SeaDragon — October 4, 2011 @ 7:07 pm | Reply

      • Ok, noted that with thanks.. Nonetheless, I need to emphasize that your recipe is the best, to me..!

        Comment by Idanise — October 6, 2011 @ 6:47 am | Reply

  26. Hello,

    Love yr recipes and especially your notes/comments and tips in the area of cooking, baking etc. Very informative. N I’ll try out this tempting recipe – very soon! :D ty so much!
    By the way, the Marie biscuit in the chocolate cake is suppose to still tase crunchy, or it is suppose to taste ‘soggy’ after all the mixing n cooling in fridge?

    Comment by Clara — October 13, 2011 @ 12:30 pm | Reply

    • The biscuits would have softened, but should not be soggy.

      Comment by SeaDragon — October 15, 2011 @ 12:42 pm | Reply

      • Thank you so much for your reply! I’ll be exploring to use Oreo cookies instead (minus the cream)! lol. Thks! :)

        Comment by Clara — October 17, 2011 @ 3:48 pm | Reply

  27. nk cube wat kek batik nie,,dh bli bhn2,,,milo plak lupe nk bli..ptg skit lh buat..mintak2 mnjdi..

    Comment by Norani Hamzah — November 26, 2011 @ 2:39 pm | Reply

  28. I wonder if we can substitute condensed milk with evaporated milk instead. of course, this means we got to increase the sugar.

    Comment by Sweet Tim — December 16, 2011 @ 10:48 am | Reply

    • Hmm, you may try, but I think you need to reduce the amount of evaporated milk as well, or else you will end up with an increase amount of liquid.

      Comment by SeaDragon — December 17, 2011 @ 2:25 pm | Reply

      • Yes, that too, thanks. But now, I’m thinking maybe use honey as a substitute instead as it’s less liquid. Intend to make this pretty cake tomorrow :)

        Comment by Sweet Tim — December 17, 2011 @ 4:15 pm | Reply

  29. nak tanya la. saya dah cuba buat, tapi bila nak potong, mesti x cantik. kenapa? rasa dah sedap dah. tq for the recipe.

    Comment by merlin maritza — December 18, 2011 @ 7:08 pm | Reply

    • Cubalah potong dengan pisau roti yg telah dipanaskan dalam air panas. The hot knife will cut through the fudgy cake easily.

      Comment by SeaDragon — December 19, 2011 @ 6:20 am | Reply

  30. ermmmmm…sedap nyerrrr…
    my favourite…

    Comment by haqyei — February 8, 2012 @ 8:29 pm | Reply

  31. Well I moved from Brunei to the Uk a few yrs ago and I loved Kuih Batik!! So thank you for posting the recipe up :) This may seem like a silly question but I don’t want the cake to come out as a fail so.. I was wondering if I could use another type of biscuit beside the biscuit in ur recipe??

    Comment by Chocolatelover:) — March 8, 2012 @ 5:40 am | Reply

    • Yes, you can use other plain sweet biscuits. As you are in the UK, I think you can use something called Rich Tea Biscuits to substitute the Marie biscuits?

      Comment by SeaDragon — March 10, 2012 @ 6:06 pm | Reply

  32. Reblogged this on artzleen says… and commented:
    will try this recipe for my ‘potluck’ soon ;)

    Comment by artzleen — June 8, 2012 @ 5:48 pm | Reply

  33. im filipina fr0m ilgan city.i w0rk nw n brunie..im l0okng 4 a perfect cake batik and i f0und it to y0u.wish i can hve ur m0re recipe..i want to empr0ve my life ..and wish to have a bkery s0meday.

    Comment by iyen — June 10, 2012 @ 10:16 am | Reply

  34. Thank you so much for the recipe and detailed instructions! I was looking for this cake high and low. Love it after I tasted them at one’s house warming the other day! Gonna try this asap!

    Comment by Siti Hajar — July 21, 2012 @ 11:22 am | Reply

  35. Thank you so much for the recipe! I love it when my friend made this for me using your recipe! I’ll try it myself soon.

    Comment by gastrojourney — August 8, 2012 @ 12:26 pm | Reply

  36. [...] cake made from cocoa powder, Milo powder and Marie cookies. Credits to a blogger who posted the recipe online. Share this:TwitterFacebookLike this:LikeBe the first to like [...]

    Pingback by Kek Batik « I Like Food Too Much — September 10, 2012 @ 4:33 pm | Reply

  37. Awesome… Thanks much!

    Comment by E Tiong — January 15, 2013 @ 10:24 pm | Reply

  38. I got the recipe for this from my ant way back when I was in high school and made it many times. It was my one greatest dessert. Or perhaps the only one I could make. Then uni and everything came into the picture and I lost the recipe. So happy I found something really similar to the one I used to follow. Trying this out tonight itself!

    Comment by Jayne — February 20, 2013 @ 5:36 pm | Reply

  39. I made one today, but after chilling for 4 hours it is still soggy. Not what I have expected. :( any tips?

    Comment by Chloe — May 25, 2013 @ 6:05 pm | Reply

    • This is basically very similar to custard, so you need to cook it until it thickens, before you chill it. The time of 20 minutes I have given is only an approximation because it all depends on the heat you are cooking it with. My guess is that you did not cook it enough, so it is like a pouring custard which will not set. Otherwise, check that you have measure all the ingredients properly. HTH.

      Comment by SeaDragon — May 25, 2013 @ 7:09 pm | Reply

  40. i am gonna use your recipe to make some kek batik for the international food festival in my university here in South Korea..thanks so much^^ Yaya

    Comment by hidayah yusuf 야야 (@yayayusuf91) — November 6, 2013 @ 1:55 am | Reply

  41. We have an old family recipe which is similar, given to my grandmother in Scotland by the wife of the Norwegian Army in exile during WWII. My mother always thought that it was a traditional Norwegian recipe but after much research, the only comparable recipes I could find are the “Kek Marie” recipes from your area of the planet. Not a single version of the recipe have I found in Europe!

    I can only assume that this was a recipe that appeared on the back of the original biscuit packages. This is our recipe… http://mudpuddle.wordpress.com/2009/12/24/norwegian-chocolate-cake/

    Comment by mudhooks — November 23, 2013 @ 10:05 pm | Reply

  42. Hi, just wanna know if the marie biscuits are soft or crunchy after the cake is firm?
    Mine turned out soft.

    Comment by Pauline — December 1, 2013 @ 11:05 am | Reply

    • It should be soft, as they would have absorbed the moisture from the “custard” mixture.

      Comment by SeaDragon — December 1, 2013 @ 11:06 am | Reply

  43. Hello. My nephew in Malaysia forwarded this luscious recipe to me, & I can’t wait to make it for my family! Is there a way I can share it on Facebook? Thank you so much!

    Comment by Pamela Sue — April 11, 2014 @ 1:29 am | Reply

    • Yes, you may share the recipe as long as you acknowledge that the recipe originated from here.

      Comment by SeaDragon — April 11, 2014 @ 8:29 am | Reply

  44. hi, thank you for this recipe. my fudge turned out gooey and didn’t set well like in your pictures after refrigating overnight. it was a sticky mess of deliciousness however. also, it tasted like chocolate kaya. could I have overcooked the mixture hence the different texture?

    Comment by vanisia — October 19, 2014 @ 4:18 pm | Reply

    • If it did not set, more than likely it was undercooked rather than overcooked.

      Comment by SeaDragon — October 19, 2014 @ 7:14 pm | Reply


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