🍰 Ultimate Indulgence: The Viral Kek Batik Indulgence Recipe
✨ A Malaysian Classic Gets a Luxurious Makeover
Kek Batik is a childhood favorite in Malaysia a simple, no-bake cookie cake made from Marie biscuits and rich chocolate sauce. But we're taking it to the next level today! This Kek Batik Indulgence recipe adds a thick, creamy cheesecake layer and a smooth, dark chocolate ganache, transforming a humble treat into a show-stopping dessert. Get ready for the perfect blend of crunchy, creamy, and decadent!
🔪 The Recipe: Kek Batik Indulgence (No-Bake)
This recipe is divided into three easy-to-follow layers. You will need an 8x8 inch square pan.
Layer 1: The Kek Batik Base (Crunchy Chocolate Layer)
Ingredients
Marie Biscuits: 200g - 250g (Broken into quarters)
Unsalted Butter: 125g
Milo Powder: 1/2 cup (Or cocoa powder)
Sweetened Condensed Milk: 1/2 cup (Adjust to your sweetness preference)
Water: 1/4 cup
Instructions for Kek Batik Base:
Prepare Sauce: In a non-stick pot, melt the butter over low heat. Add the Milo powder, condensed milk, and water. Stir continuously until the mixture is smooth and bubbling slightly. Do not let it boil vigorously.
Combine: Remove the pot from the heat. Gently fold in the broken Marie biscuits until every piece is fully coated in the chocolate sauce.
Press: Transfer the mixture into your lined 8x8 inch pan. Press it down firmly and evenly using the back of a spoon or a flat glass.
Chill: Place the pan in the fridge while you prepare the next layer.
Layer 2: The Creamy Cheesecake Filling
Cream Cheese: 250g (Softened at room temperature)
Sweetened Condensed Milk: 1/4 cup (Or to taste)
Fresh Lemon Juice: 1 tsp (Helps cut the richness)
Vanilla Extract: 1/2 tsp
Gelatin Powder (or Agar-Agar): 1 tsp (Mix with 2 tbsp hot water to dissolve)
Instructions for Cheesecake Filling:
Beat: In a mixing bowl, beat the softened cream cheese until it is light and smooth.
Mix: Add the condensed milk, lemon juice, and vanilla extract. Mix until well combined and lump-free.
Thicken: Stir in the dissolved gelatin mixture quickly.
Pour & Chill: Pour the cheesecake filling evenly over the chilled Kek Batik base. Return the pan to the fridge and chill for at least 2 hours or until the layer is fully set and firm to the touch.
Layer 3: Decadent Chocolate Ganache Topping
Dark Cooking Chocolate: 150g (Chopped into small pieces)
Heavy Cream (Whipping Cream): 100ml
Unsalted Butter: 1 tbsp (For extra shine)
Instructions for Ganache Topping:
Heat Cream: Heat the heavy cream in a small pot or microwave until it just begins to simmer. Do not boil.
Melt Chocolate: Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring.
Stir: Gently stir the mixture from the center outwards until it is completely smooth and glossy.
Finish: Pour the warm ganache over the set cheesecake layer. Tilt the pan to ensure an even, smooth layer.
Final Chill: Chill the cake for a final 4 hours or, ideally, overnight.
Serve: Slice with a hot knife (dip the knife in hot water and wipe dry before slicing) for clean, beautiful cuts.