Easy 10-Minute Malaysian Layered Cake | Batik Kek

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds richness while being dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances flavor and is a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added nutrients.

Melt 11 tablespoons of butter in a saucepan.

Add Milo powder to the melted butter and stir until combined.

Add sweetened condensed milk to the mixture and reduce heat to medium-low.

Use a thermometer to check the temperature; aim for 234 degrees Fahrenheit.

Add 4 eggs one at a time, mixing quickly to avoid scrambling.

Turn off the heat while adding the eggs to reduce the temperature.

Once all eggs are added, turn the heat back on and bring the mixture to 234-240 degrees Fahrenheit.

Add 1 tablespoon of vanilla extract to the mixture and stir.

Line a pan with parchment paper.

Spread a layer of the thick chocolate mixture at the bottom of the pan.

Place a layer of Maria biscuits on top of the chocolate mixture, breaking them as needed to fit.

Add another layer of the chocolate mixture over the biscuits, smoothing it out.

Repeat layering with biscuits and chocolate mixture until all is used, finishing with chocolate on top.

Sprinkle sliced almonds on top for decoration.

Let the cake sit at room temperature until cool, then refrigerate for at least 12 hours to set.

Slice and serve the chilled Batik Kek.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens