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Asian

Batik Cake

Malaysia's beloved no-bake fridge cake: broken Marie biscuits bound in a glossy Milo, butter and condensed milk custard, pressed firm and chilled until sliceable.

SnacksLunch & dinnerVegetarianUnder 30 min
23 min15 prep · 8 cookEasy861 kcalper serving
Batik Cake

Method

  1. Line a small loaf tin, ramekin or rice bowl (about 10 cm) with cling film, leaving an overhang so you can lift the cake out later. Break 100 g of Marie biscuits by hand into rough 2-3 cm pieces — irregular shards give the marbled 'batik' look, so resist crushing them to crumbs. Keep any fine crumbs, they help bind.
  2. Stir 20 g of Milo powder into 40 ml of hot water in a small bowl until you have a smooth, lump-free paste. In another bowl, beat 1 egg with 0.25 tsp of vanilla essence and 1 pinch of salt until evenly combined.
  3. Melt 15 g of unsalted butter in a small saucepan over low heat — it should melt without sizzling. Stir in 60 g of sweetened condensed milk and the Milo paste and whisk for about 1 minute until the mixture is smooth and just steaming.

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Per serving

861kcal
21gprotein
111gcarbs
38gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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