Thursday, September 01, 2011
Recently when I went on my glamping trip, I brought some homemade Kek Batik for dessert. The cake looks adorable with it's batik pattern and tasted rich & yummy. It was a hit with the kids!
The recipe is really simple & if a noobie baker like me can nail it, you can too. Except there's no baking involved! You'll see why. The recipe calls for more Milo than chocolate but I tweak it since I prefer a more chocolaty cake. Also if you want a hint of coffee flavour (mocha kek batik), you can add a pack of instant coffee into the batter. I made both the chocolate kek batik and the mocha kek batik and I love them both.
Kek Batik Recipe:
Ingredients:
- 1/2 cup Milo
- 1/2 cup semi sweet chocolate morsels
- 1/2 cup boiling water/milk (whichever you prefer)
- 3/4 cup butter cut into large chunks
- 1/2 can sweetened condensed milk
- 1/2 cup white granulated sugar (recipe called for half but I opt to put only 1/4 cup or no sugar at all)
- 5 eggs; separate the egg whites (I opted for 3 whole eggs & 2 egg whites)
- 1/2 teaspoon vanilla extract
- 1 packet of Marie biscuits (250g)
Method:
- Roughly break each biscuits into quarters and set aside
- Line the base and sides of a loaf tin with parchment papers (lightly grease the tin so the paper sticks to it)
- Beat the egg whites separately until fluffy and lightly beat the egg yolks.
- Melt chocolate morsels according to the instructions on the packaging.
- Mix melted chocolate and Milo in a saucepan and slowly add boiling water/milk into the mixture while stirring until it is smooth.
- Add butter, condensed milk, sugar, egg whites, egg yolks and vanilla into the saucepan
- Place over moderate heat and cook, stirring all the time until the bottom starts to thicken. Should take about 5-8minutes.
- Continue to cook on low heat for about 20 minutes or until the batter forms a thick custard. Remember to stir constantly.
- Transfer the batter into a big mixing bowl and add in the biscuits. Mix them together until all the biscuits are coated with the batter.
- Pour the batter into the loaf tin and press it down to make sure there are no air pockets.
- Knock the tin on the counter a few times to settle the batter then smooth the paper extensions over the top to even out the surface.
- Let cool to the touch then cover with cling wrap. Refrigerate for 4 hours or overnight before serving.
Since it's a no bake recipe, you can tweak the ingredients however you want to make it healthier (or less healthy if that's what you want) to suit your eating lifestyle.
Happy Baking & Happy Eating!
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