After tasting my aunt's batik* cake, B said he loved it. I was emboldened to attempt making it because it screams "I'm no-bake! Make me!". And there's no sweeter words to The Failed Chef than a 'no-bake' cake.Batik cake is so-called because the biscuits form a batik-like pattern amidst the chocolate custard. The recipe I tried is Seadragon's.
Batik Cake
3/4 cup milo
1/4 cup cocoa powder
1/2 cup boiling water
3/4 cup butter, cut into large chunks
1/2 tin sweetened condensed milk (normally comes in 397g)
1/3 cup white granulated sugar
5 eggs, lightly beaten
1/2 teaspoon vanilla extract
250g Marie biscuits
- Break each biscuit into quarters, set aside.
- Boil water. 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.
- Cook mixture over medium heat, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.
- Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms (this for me is the most difficult part, but the trick is seeing when it is hard to stir and almost curdled).
- Add the biscuits pieces and let it soak in the custard for a few minutes. Make sure all the biscuits are coated with the custard. Then turn off the flame.
- Pour the batter into microwavable plastic containers.
- Let the mixture cool before transferring it to the fridge overnight.
And oh, the decorating!
Meoow!
Woof!
Oh sorry. Maybe it's a bear.
Even cakes have identity issues, it seems.
What would The Failed Chef do next time?- I can try it out using Horlicks instead of Milo
*Batik is a cloth that traditionally uses a manual wax-resist dyeing technique.
No comments:
Post a Comment