Ingredients
Soften the butter, then add all ingredients and mix until the cookie dough is developed.
Sheet the dough at the dough sheeter to 3mm thickness.
Cut the dough into squares using a roller cutter.
Baking:
20min to 25min
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Assemble the cookie base and chocolate ganache together until 4cm height.
Allow it to set in the chiller for 2 hours.
Cut the Batik Cake in 4 x 4 cm squares
The Batik Cake (in Malay, kek batik, “batik cake”) is a Malaysian cake that does not require baking in the oven. It is inspired by the Scottish Tiffin, which was imported into the country by the British during the colonial era.
This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or a custard made from egg, butter, sweetened condensed milk, chocolate malt and cocoa powder. The cake is served during special occasions like the Eid al-Fitr and Christmas.
Nowadays more and more consumers are looking for plant-based alternative dessert that drives us to modify this classic patisserie into a plant-based version. Enjoy this delicious dessert while supporting sustainability
449.32Kcal
Energy
1878.85 Kj
Energy
23.51 g
Fat
13.88 g
Saturates
54.15 g
Carbohydrates
37.89 g
Sugars
*
| Energy 449.32Kcal | ||
| Energy 1878.85 Kj | ||
| Fat 23.51 g | ||
| Saturates 13.88 g | ||
| Carbohydrates 54.15 g | ||
| Sugars 37.89 g | ||
| Fibers 2.86 g | ||
| Protein 3.76 g | ||
| Salt 0.84 mg |
