Kek Batik

Here it is my  first food blog, after taking so long. Well i am going to introduce my 1st cake which is kek batik something that my senior Yani made during Raya time that was like 6years ago. Which i had my 1st try on the cake and fell in love with it but did not get to eat it again after she left to go back to Singapore. Not really actually after like 1 year, I had it once again but this time is Brunei version, made by Leny. So now after 4 years, i decided to try it out myself since is during the Raya period. Saw her online so decided to ask her for her secret recipe...of course i did modified a little to suit my taste and also getting of the ingredient. Like i left out 5tbsp of gravy browning as i cant find it here in any supermarket. And here i am with the cake recipe:

 Ingredients:

• 340gms              Margarine
• 300gms              Marie biscuits
• 1 Cup                 Plain Flour
• 1 Cup                 Sugar
• 2 Cups               Milo ( To own taste can add more)
• 4                        Eggs
• 1 Tin                  Condense Milk
• 2 Tsp                 Vanilla essence

        

 Methods:

1. Beat the margarine and sugar until fluffy.
2. Then, add and beat the egg into the mixture one by one
3. Pour in the flour, mixed it well then add in the condense milk followed by milo and vanilla essence.
4. Mixed it well and then pour the mixture into a big non stick pan and cook it with low heat.
5. Keep stirring gently until the mixture is "cooked" ( but not too dry)
6. Then add in the biscuit, break it up into half or quarter.
7. Turn off the heat, pour it into a baking tray with baking paper.
8. Press the mixture into place then put it in the fridge for few hours.

Well what it meant by until the mixture is "cooked" and not too dry.When i was making this many question marks on my head too. As i did not get to see how it was done before therefore i got to go with my feeling about the texture on my 1st trial. I added in the biscuit when i thought was "cooked" but as i continue  to stir further i then realised when it meant by "cooked". Its was too late as i already added the biscuits so got to keep on stirring till i get the "cooked" texture.

As you can see from the above pictures that the mixture that we poured in is very watery and light in colour. Do not worry because as you kept cooking it the colour will get darker and the texture gets harden too.The mixture no longer stick to the pan anymore too. Do keep in mind as not to let the mixture gets too dry if not the biscuits and mixture cannot blend too well together.