Kek Coklat Biskut
Pencuci Mulut • Malaysia
How to Make Biscuit Chocolate Cake (Traditional & Healthy Version)
Biscuit Chocolate Cake, also known as Kek Batik in Malaysia, is an indulgent yet simple dessert beloved by Malaysians of all backgrounds. This no-bake cake is made by layering crunchy Marie biscuits with a rich chocolate sauce, creating a delightful treat that perfectly represents Malaysia’s multicultural culinary traditions. The cake is often infused with local flavors such as pandan or hints of santan (coconut milk), giving it a unique Malaysian twist. Perfect for festive gatherings or as an afternoon snack, Biscuit Chocolate Cake is a staple at many Malaysian homes, especially during Hari Raya and family celebrations. Its ease of preparation and use of locally available ingredients make it a hit across generations. By adapting traditional recipes to include healthier substitutions and reduced sugar, this version offers the same nostalgic taste with a lighter nutritional profile, making it an excellent choice for health-conscious dessert lovers.
Bahan-bahan(untuk 1 large slice)
- 100g Marie biscuits (biskut Marie, easily found in Malaysia)
- 60g Dark chocolate (minimum 70% cacao for health benefits)
- 1/3 cup Santan (coconut milk) (fresh or boxed)
- 3 tablespoons Low-fat condensed milk (can substitute with regular condensed milk)
- 2 tablespoons Unsweetened cocoa powder (serbuk koko)
- 1/2 teaspoon Pandan essence (optional but recommended for aroma) - pilihan
- Pinch Salt
- 2 tablespoons Chopped roasted almonds (optional, for crunch) - pilihan
- 1 tablespoon Butter or margarine (can use plant-based for vegan)
Arahan
- 1
Break the Marie biscuits into small, bite-sized pieces and set aside in a large mixing bowl.
3 minutes
Do not crush the biscuits too finely; small chunks give the cake its signature texture.
- 2
In a saucepan over low heat, melt the butter. Add dark chocolate and stir until just melted and smooth.
5 minutes
Use a heatproof spatula to prevent burning the chocolate.
- 3
Stir in santan, low-fat condensed milk, and cocoa powder. Mix well until the sauce thickens and is glossy.
4 minutes
Keep heat low to avoid splitting the coconut milk.
- 4
Add pandan essence and a pinch of salt for flavor balance. Mix thoroughly.
1 minute
Pandan adds a Malaysian aroma but can be omitted for a classic taste.
Kenapa hidangan ini sihat
By using low-fat condensed milk, reduced butter, and dark chocolate, this recipe offers a healthier alternative to traditional cakes. The inclusion of coconut milk and nuts introduces healthy fats and fiber, promoting satiety. This dessert is portion-controlled, vegetarian, and can easily be adapted for vegan diets, making it a smart choice for anyone seeking a delicious yet guilt-free treat.
This Biscuit Chocolate Cake provides a balanced treat with reduced sugar and healthy fats from santan and dark chocolate. Using dark chocolate boosts antioxidants, while coconut milk offers medium-chain triglycerides and essential minerals. Almonds add plant-based protein and vitamin E. By limiting added sugar and butter, this version is lighter yet satisfying, making it suitable for mindful eaters.
Petua
- 💡Tip 1: Use high-quality dark chocolate for deeper flavor and better health benefits.
- 💡Tip 2: Let the cake chill overnight for best texture and flavor development.
- 💡Tip 3: Add a dusting of unsweetened cocoa powder or shredded coconut before serving for extra flair.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in slices and thaw before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
