| Batik cake | |
| Alternate Name: | Kek batik, Marie fudge cake |
| Country: | Malaysia |
| Region: | Southeast Asia |
| National Cuisine: | Brunei, Malaysia, Singapore |
| Main Ingredient: | Broken Marie biscuit, Milo powder,[1] chocolate powder, egg, butter/margarine and condensed milk |
Kek batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country during the British Malaya period, and adapted with Malaysian ingredients. 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[1] and chocolate powders.[2] The cake is served during special occasions like the Eid al-Fitr and Christmas.[3]
It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients.[3] In Brunei, the Batik cake is covered by green colour topping.[4]