Malaysian Chocolate Batik Cake Recipe - No-Bake Biscuit Dessert

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Malaysian Chocolate Batik Cake: No-Bake Biscuit Delight

This Malaysian Chocolate Batik Cake (Kek Batik Coklat) is the ultimate no-bake dessert that combines crunchy biscuits with a rich chocolate coating. Unlike traditional cakes, this refrigerator treat requires zero oven time - just layer, set, and serve! Perfect for Malaysian potlucks, Raya celebrations, or when you need a quick sweet fix.

The magic happens when Marie biscuits (or any tea biscuits) soak up the luscious cocoa-condensed milk mixture, creating layers of chocolatey goodness that firm up in the fridge. With just 4 main ingredients and 30 minutes active time, it's the easiest "cake" you'll ever make. Follow our tips for perfect slicing and storage!

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Chocolate Batik Cake Recipe

Ingredients

  • 1 cup (100g) cocoa powder (Dutch-processed preferred)
  • 1 cup (300ml) sweetened condensed milk
  • 1 cup (225g) margarine/butter (Golden Churn recommended)
  • 1 packet + extra Marie biscuits (about 400g total)

Note: Use Malaysian cocoa powder for authentic flavor. Margarine makes a firmer set than butter.

Equipment

  • 8x8 inch square pan
  • Large cooking pot
  • Plastic wrap/baking paper
  • Wooden spoon
  • Mixing bowls

Tip: Read reviews of the best mixers if you want to experiment with whipped versions.

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Step-by-Step Instructions

1. Prepare the Pan

Line your square pan with plastic wrap or baking paper, leaving overhang on sides for easy removal. This creates the signature batik pattern when sliced.

2. Break Biscuits

Break Marie biscuits into 2-3 pieces each (not too small). You'll need about 1 standard Malaysian packet plus a little extra.

3. Melt Chocolate Mixture

In a pot, combine cocoa powder, condensed milk and margarine. Cook over medium heat until bubbling (letup-letup), stirring constantly to prevent burning.

4. Combine with Biscuits

Reduce heat to low. Add broken biscuits and stir gently for 1 minute until fully coated but not mushy. The mixture should be thick and glossy.

5. Press into Pan

Transfer mixture to prepared pan. Press down firmly with the back of a spoon to compact layers. This prevents crumbling when sliced.

6. Chill to Set

Refrigerate for at least 4 hours (overnight is best). The margarine solidifies to hold everything together for clean slices.

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Pro Tips for Perfect Kek Batik

Sweetness Control

Taste the chocolate mixture while cooking. If not sweet enough, add 1-2 tbsp extra condensed milk. Malaysian cocoa tends to be bitter.

Biscuit Choices

Marie biscuits work best, but Digestives or Graham crackers add nice texture. Avoid soft biscuits that turn mushy.

Slicing Technique

Dip knife in hot water before slicing for cleaner cuts. Wipe between slices to maintain neat layers.

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Frequently Asked Questions

Can I use real chocolate instead?

Yes! Replace cocoa powder with 200g melted dark chocolate for extra richness. Reduce condensed milk slightly.

How long does it keep?

Stores well for 2 weeks refrigerated or 1 month frozen. Thaw frozen slices at room temperature before serving.

Why is mine too soft?

Likely didn't cook chocolate mixture long enough or used too much butter. Next time, cook until thicker or add 1-2 tbsp extra cocoa powder.

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For more Malaysian dessert ideas, check our mixer reviews to find equipment for traditional kuih-making.