KUALA LUMPUR, April 7 — What do you do when you’re in desperate need of dessert on your table, but time isn’t on your side? You make Batik Cake!
Named for its resemblance to batik, this cake is one pretty sight indeed. It looks best once it has been sliced, with lightly-coloured crackers held together by the dark, thick cocoa mixture.
The best part of it is that it requires no baking at all! Just some time in the refrigerator gives you a block of chocolatey bliss. This cake originates from East Malaysia, and is especially popular in Sarawak and Brunei.
Though they may resemble the Hedgehog Slice which is famous among the Aussies, Batik Cake is slightly different.
The rich, cocoa flavour of this cake is a result of the gradual caramelisation of condensed milk and sugar from slow cooking. Just like how slow cooking is the key to the superior coconut flavours in that other Malaysian favourite, kaya, the caramelisation of the sugar enhances the overall cocoa taste in this cake.
The trick to moderating its sweetness is by using lightly salted crackers, instead of the usual tea biscuits (or Marie biscuits, as they are popularly known as). The sweet taste of the tea biscuits tend to result in an overly sweet end product, while salted crackers balance the sweetness of the batter to pleasurable proportions.
Once the cake is refrigerated, it will obtain a fudge-like consistency, allowing the thick chocolate flavour to be at its peak. It is simply the most amazing sight for true chocolate lovers.
One trick to get smooth, cleanly cut squares of this yummilicious treat is to use a hot knife. And as simple as that, you’ve got an incredible dessert that just begs to be savoured.Batik Cake