Kek Batik (Malaysian Tiffin)
Kek batik is a Malaysian no-bake chocolate slice that gets its name from the cracked, marbled pattern the biscuit pieces make when it is cut. Here the chocolate base uses both Milo and cocoa, so it tastes malty as well as dark. Marie biscuits soak up the sauce yet keep some bite, and Nestum flakes add a toasted, cereal crunch. The only cooking is one saucepan, then the fridge does the rest.
Instructions
Melt the butter in a saucepan over low heat. Whisk in the Milo powder, cocoa powder and condensed milk until the mixture is smooth.
Mix in the eggs and the water. Cook, stirring the whole time, until the chocolate mixture has thickened.
Take the pan off the heat. Stir in the broken biscuits and the cereal flakes until every piece is coated in chocolate.
Line a mold with parchment or plastic. A cake pan, an aluminum tin or a plastic container all work. Spoon the mixture in.
Tap the mold a few times on a hard surface so the mixture settles and the top levels out.
Let it cool completely, which takes at least 2 hours. Unmold it and cut it into slices.
Make it personal.
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