Hanif is the only one in our group who have excellent knowledge in pastry. Mine? zero nothing what so ever.
During Ramadhan season, in Malaysia after performing solat sunnah terawih, we usually got this thing that we called as More’. I am not sure actually how to spell it correctly nor did I know what is the exact meaning. To put it in a simple word, it is basically supper eaten in a group of the congregation.
It is more of charity actually as we are encouraged to do so and to give donation during Ramadhan month.
To serve for a quite amount of people and to prepare it in short time, Hanif decided to make a kek batik (Batik cake). Batik is actually a cloth which uses hand written wax-resist dyeing technique. As when we cut the cake, the pattern that will form seems similar to the pattern of the cloth so they decided to call it as kek batik(How simple!)
A good kek batik should feel soft and fuddgy. It should also have balance taste of the chocolate and the sugar.
I got almost all of that from Hanif’s kek batik. Though it is a bit hard as I ate it directly when it just been rest inside the refrigerator (can’t resist the temptation).The flavor is just right and The taste is perfect, not too bitter and not too sweet.
Why not you just try it yourself?
Kek Batik Recipe
250 mg or 1 bar of dark chocolate
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
1. Roughly break each biscuits 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.
2. Melt chocolate bar in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar 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.
5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.
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.
7. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.