Kek Batik
Pencuci Mulut • Malaysia
How to Make Kek Batik (Traditional & Healthy Version)
Kek Batik is a beloved no-bake dessert in Malaysia, celebrated for its rich chocolate flavor and unique mosaic appearance. Originating from the creative blending of local and colonial influences, this treat uses simple pantry ingredients and transforms them into a showstopping dessert enjoyed during festive occasions, tea time, or as a sweet ending to a meal. The name 'Kek Batik' comes from its resemblance to batik, the traditional Malaysian patterned fabric, highlighting the country's rich cultural tapestry. This healthier version of Kek Batik honors the authentic taste while making mindful adjustments for calorie-conscious eaters. By swapping out full-fat dairy with low-fat options and using less sugar, you can enjoy the same creamy, indulgent texture without feeling guilty. Incorporating local ingredients like santan (coconut milk) not only boosts the flavor but also pays homage to Malaysian culinary traditions. Perfect for vegetarians and families, this dessert brings together the diverse flavors that define Malaysian cuisine.
Bahan-bahan(untuk 1 generous slice (about 120g))
- 100g Marie biscuits (biskut Marie)
- 100ml Low-fat condensed milk (susu pekat rendah lemak)
- 3 tablespoons Cocoa powder (serbuk koko)
- 70ml Santan (coconut milk) (fresh or carton)
- 30g Butter (reduced fat) (mentega rendah lemak)
- 2 tablespoons Brown sugar (gula perang)
- 30g Dark chocolate (minimum 70% cocoa) (coklat gelap) - pilihan
- 1/2 teaspoon Vanilla essence (esen vanila) - pilihan
- 1 leaf, knotted Pandan leaf (daun pandan) - pilihan
- A pinch Salt (secubit garam) - pilihan
Arahan
- 1
Break Marie biscuits into small, bite-sized pieces and set aside in a large bowl.
3 minutes
Do not crush the biscuits too finely; chunks give the best texture.
- 2
In a saucepan over medium-low heat, combine butter, brown sugar, and santan. Stir gently until butter melts and the mixture is smooth.
5 minutes
Use a heatproof spatula to avoid sticking.
- 3
Add cocoa powder, condensed milk, and optional dark chocolate. Stir continuously until the chocolate is fully melted and the mixture thickens slightly.
5 minutes
Keep the heat low to prevent burning.
- 4
Add vanilla essence, a pinch of salt, and pandan leaf (if using). Simmer for another 2 minutes to infuse flavors, then remove the pandan leaf.
2 minutes
Pandan adds a subtle aroma; don't skip if you have it!
Kenapa hidangan ini sihat
Unlike conventional Kek Batik, this version uses less sugar, low-fat dairy, and incorporates healthy fats from coconut milk. By using dark chocolate and reducing butter, it’s lower in saturated fat while maintaining authentic Malaysian flavors. The recipe avoids artificial additives, making it a wholesome dessert option for those mindful of their diet or tracking macros for weight management.
This healthier Kek Batik recipe is rich in fiber from the biscuits, provides healthy fats from santan, and contains less sugar than traditional recipes. Cocoa powder adds antioxidants, while using low-fat dairy and reduced-fat butter helps manage calorie and saturated fat intake. Each serving offers a balance of carbohydrates for energy, a small amount of protein, and minimal cholesterol, making it suitable for vegetarians. The inclusion of dark chocolate (optional) offers magnesium and iron, supporting overall wellness.
Petua
- 💡Tip 1: Use high-quality cocoa powder for a more intense chocolate flavor.
- 💡Tip 2: Let Kek Batik chill overnight for the best texture and flavor infusion.
- 💡Tip 3: For a festive touch, sprinkle roasted nuts or desiccated coconut on top before chilling.
Penyimpanan & hidangan
Store Kek Batik in an airtight container in the refrigerator for up to one week. Serve chilled. Avoid leaving at room temperature for extended periods to maintain its structure and freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
