Friday, October 21, 2016

My Not-So-Batik Kek Batik

Last night I made my very first Kek Batik. I saw a video on Kek Batik on Facebook so I googled the recipe. There are now a Kek Batik version with cheese OK! Wow. I shall try that someday. But the recipe I used was from this website.
It was pretty easy except for the part where my Milo becomes lumpy and I had to stir on very low heat until my hand hurts. LOL. The good thing about this recipe is that the Kek Batik didn't turn out to be too sweet. It has the nice balance of sweetness, buttery and creamy from the combination of butter, condensed milk, Milo and cocoa powder. I omitted the vanilla essence. After I was done, I covered the tin with cling film and kept it in the fridge. 
This morning, I took it out to cut. My mistake was that I used tin foil and the tin foil I used isn't the heavy-duty type. I bought mine at Daiso so it's really thin and easily torn. It was hard to remove the tin foil from the Kek Batik, especially at the corners and the edges of the Kek Batik. Gosh. I should have used parchment paper instead!
This is the reason why I called it Not-So-Batik Kek Batik because clearly you can see that the layers aren't pretty. I followed the exact measurement so the chocolate should be enough, right? It was challenging to press the cookies too to make it compressed. And cutting the Kek Batik is quite a chore OMG. I thought it is one of the easiest cakes to make! I used a long serrated knife and I think I should have used a normal knife. The biscuits weren't soft so they sort of crumbled under my knife. Aren't they supposed to be soft-ish? Despite the appearance, I am glad it tasted so nice. I gave some to my babysitters and some to my office cleaner lady and also packed a few slices in the kids' lunchbox today. Appearance can be improved, definitely.

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