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Batik Cake

Breads, Flatbreads and Savory Pastries

Batik cake, known in Malay as kek batik, is a Malaysian no bake fridge cake dessert inspired by the Scottish tiffin, introduced during the British Malaya and Borneo period and adapted with local ingredients. It is made by mixing broken Marie biscuits with a chocolate sauce or custard prepared from egg, butter or margarine, condensed milk, Milo and cocoa powder, and is commonly served during Eid al Fitr, Christmas and other festivities. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Classification
Course
Dessert 1
Origin Region
Malaysia 2
Connections

Expresses Tradition

Christmas Feast Traditions, Food Traditions
Source Batik cake (Wikipedia)
Ramadan and Eid Feasting Traditions, Food Traditions
Source Batik cake (Wikipedia)

In Cuisine

Malaysian Cuisine, Cuisines
Source Batik cake (Wikipedia)

Uses Ingredient

Butter, Ingredients
Source Batik cake (Wikipedia)
Condensed Milk, Ingredients
Source Batik cake (Wikipedia)
Egg, Ingredients
Source Batik cake (Wikipedia)
Margarine, Ingredients
Source Batik cake (Wikipedia)
In the Other Atlases

Originated In

Malaysia

Also in Geography Atlas: where this subject originated.

Source Batik cake (Wikipedia)
Sources
1. Batik cake (Wikipedia)
  • Introduction
    This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and cocoa powder.
  • Article text
    The cake has origins from the early 1900s Scotland; and was initially introduced during British colonial times in Sarawak but gained immense popularity in the neighbouring state of Sabah, becoming an essential dessert for numerous festive celebrations in East Malaysia before spreading to West Malaysia as well as neighbouring Brunei and Singapore.
  • Introduction
    Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the Scottish tiffin, brought in the country during the British Malaya and Borneo period, and adapted with Malaysian ingredients.
  • Uses Ingredient: Egg, Infobox food/dish main_ingredient field
  • Uses Ingredient: Butter, Infobox food/dish main_ingredient field
  • Uses Ingredient: Margarine, Infobox food/dish main_ingredient field
  • Uses Ingredient: Condensed Milk, Infobox food/dish main_ingredient field
  • Expresses Tradition: Christmas Feast Traditions, Lead section
    The cake is served during special occasions like the Eid al-Fitr, Christmas and other festivities.
  • Expresses Tradition: Ramadan and Eid Feasting Traditions, Lead section
    The cake is served during special occasions like the Eid al-Fitr, Christmas and other festivities.
  • In Cuisine: Malaysian Cuisine, lead paragraph
    Kek batik (lit. 'Batik cake') is a type of Malaysian no-bake fridge cake dessert inspired by the Scottish tiffin, brought in the country during the British Malaya and Borneo period, and adapted with Malaysian ingredients.
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2. Batik Cake (Wikidata)
P495 (country of origin): Malaysia
Quote, P495 (country of origin): Malaysia
Malaysia
View the Source
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