Today I would like to share how to make kek batik. Its easy to make, not need to bake at all.
Ingredients
100g (3/4
cup) milo *
25g (1/4 cup)
cocoa powder *
125ml (1/2
cup) boiling water
190g (3/4
cup) butter, cut into large chunks
200g (1/2
tin) sweetened condensed milk
110g (1/2
cup) white granulated sugar
5 eggs,
lightly beaten
1/2 teaspoon
vanilla extract
250g (1
packet) Marie biscuits
* You may
adjust the amount of milo and cocoa powder to your taste, for example 1/2 cup
milo and 1/2 cup cocoa powder.
1. Roughly
break each biscuits into quarters, set aside. Line the base and two long sides
of a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at
least 5 cups or 1.25L) with baking paper, lightly grease the inside of the tin
so the paper sticks to the tin, extending paper 2-3cm above edge of tin. Grease
or line both short sides with a small piece of baking paper.
Slowly add
boiling water to milo and cocoa in a saucepan, stirring vigorously until it is
smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and
vanilla to the saucepan.
3. Place over
moderate heat and cook, stirring all the time with a whisk or a spoon, until
you feel the bottom starts to thicken, about 5 minutes.
4. Turn heat
down to low, and continue to cook, stirring without stopping, for about another
20 minutes, or until a thick custard forms.
5.Transfer
the thick custard to a large mixing bowl, add quartered biscuits. Mix until all
the biscuits are coated with the custard.
6. Transfer
mixture to the prepared tin. Press down firmly so there are no air pockets in
the mixture. Bang the tin on the bench a couple of times to settle the mixture,
fold the paper extensions over the top and press down to even the surface. Then
let cool to the touch.
So this is our Marie Fudge Cake
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