Batik Cake (Kek Batik)

 This popular Sarawak cake has spread to everywhere now.... I tried this version because I saw HaSue making the same recipe many times. Indeed it tastes good but mine is a bit overcooked so gotta improve next time. I like the version whereby the biscuits stay crisp - cooking the mixture with less time will soak the biscuits and produce cakey texture and on the other hand cooking it a bit longer will have crispy biscuits (my preference) - up to you. My hubby said it is too sweet but it is perfectly ok for me - I like the rich taste.

By: Roz@HomeKreation
Source: Hasue / MR_BakewithMilla
Makes: 8" square x 1" or 4"x8"x3"
INGREDIENTS:
200g Milo
250g Butter
3 spoon Cocoa Powder
1 cup Sweetened Creamer
1/2 packet Marie Biscuits

METHOD:
1. Melt butter in a wok.
Add in creamer, milo & cocoa powder.
Mix well & stir until thicken.

2. Spread a thin layer of the mixture & arrange biscuits on top.
Repeat layering until all used up.
Let it set & cool.
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BAHASA MALAYSIA VERSION

Rasa yang lemak dan berperisa.... Adjust kepekatan, kalau suka tekstur seperti kek, masak sekejap sahaja atau masak sehingga kental supaya biskut tetap rangup.

BAHAN2:
200g Millo
250g Butter
3 sudu makan Serbuk Koko
1 tin kecil Susu Pekat Manis
Biskut meri secukupnya

CARA2:

1. Cairkan butter dalam kuali atas api yang kecil sekali...
Setelah cair masukkan susu,milo sedikit demi sedikit dan gaul sehingga milonya hancur
Seterusnya masukkan serbuk koko.... gaul tanpa henti sehingga halus dan tidak berketul lg....

2. Ratakan sedikit adunan ke dlm tin & susun biskut di atas nya.
Lapiskan dgn adunan & biskut sehingga habis.
Lapisan akhir dgn adunan.
 

3. Sejukkan & potong apabila adunan sudah betul2 sejuk.