Kek Batik Biskut Marie

I realise that I seldom update this blog. My latest passion in sewing has taken a lot of my time. A newbie venturing in crafts... ;-)

In this entry, I'm sharing a Kek Batik Biskut Marie recipe. I fail to understand why is this lovely dessert called a cake. But again what shall I address it? Brownie?

I have always love to eat this sinful dessert. Never wanted to make it my own as none of my girls showed any interest. Now they begin to appreciate it & we can really attack this kek batik like vultures!

I've tasted many kek batik but so far, this is the recipe I like best. My sister's... I used to simply request for her to make some for me but now that I'm sharing the portion with my girls as well, I decided to ask her for the recipe. So, here we go...

First is to break 300g of biskut marie into smaller pieces. I normally ask my assistants to do this part ;-)



While they get busy with the biscuits, I prepare the chocolate coating. Melt a block of butter (250g).

Once melted pour in 505g of condensed milk. Continue stirring in slow fire.



I prefer this brand.


Next, add in half can (use the condensed milk can for measurement) of cocoa powder. This is the reason why I prefer this recipe as it uses cocoa powder instead of Milo.



Continue stirring & it will turn into this dark chocolate fudge.



Once evenly mixed, join in the biscuit pieces & turn off the gas.



Coat the biscuits with the fudge.



Transfer the coated biscuits onto a tray. I usually put a layer of plastic sheet first. It will come handy when you want to cut it afterward.


Let cool in the fridge.


My sister shared this tip though. She does not use a tray nor a casserole instead a plastic bag.


For this measurement, she will get up to 7 bags which really depend on the sizes. She rolls them neatly & transfer all to the fridge.


The idea is not merely less messy but when it is cut, each piece is coated with chocolate.

Kek Batik Biskut Marie

Banofee Pie

I know, it has been quite a while... I do have some recipes to share. Just that I am too occupied with my homepage. Will make an appoint to update more frequent ;-)

OK, this is my good friend's signature treat especially whenever we have a pot luck do. Now, this has also become a favourite of mine for a simple yet scrumptiously sinful choice of a dessert. The recipe is from Nestle. Give it a try as you won't regret it except for the guilt of your calories building up ;-)

First, crush 250g digestive biscuits.

Stir in 100g of melted butter.

Press the mixture into a base. I simply used a casserole. It will be good to put a layer of paper on the base first before pressing. This will be handy to lift up when you want to serve it to the guests on a different serving dish.


Place the base in the fridge whilst preparing for the caramel.

In a saucepan, join in 175g butter, 85 g brown sugar & 85g caster sugar.

Under slow fire stir continuously until the butter melted & sugars resolved.

Next pour in 397g sweetened condensed milk & continue stirring.

The caramel is ready when you get this smooth, thick texture.

Spread the caramel over the earlier prepared base.

Let cool in the fridge for 1 - 2 hours.

Before serving, whip lightly 250ml whipping cream.

Arrange sliced bananas on the caramel.

Top with the cream.

Garnish with more sliced bananas & sprinkle cocoa powder.

Banofee Pie

Kuih Keria

Kuih Keria or some calls it Kuih Gelang, is my girls' favourite especially Wardah. To them this Malay delicacy is another version of doughnuts. It is very simple to make & my little assistants always have fun helping me.

The main ingredient to make Kuih Keria is sweet potatoes. There are various types. Look for the ones with white colour.

Sweet potatoes are peeled & cut into small pieces. Boil until they tender. Some boil the sweet potatoes with the skin. They are easier to peel off once tender. But I always choose to peel first.

The tender sweet potatoes

Yasmin helping me to mash the sweet potatoes

Mashed sweet potatoes

Add in ample wheat flour to get a firm dough.

Roll the dough into small balls about the size of golf ball. Flatten it lightly & make a hole in the centre. I've never tried using a doughnut cutter. It should work just fine.

Deep fry until golden

Traditionally, the fried rings are coated with syrup. 100ml water & 120gm sugar cooked together in slow fire until sugar dissolved.

Once it thickens, add in the rings.

But I do not prepare mine as such. Improvised to make it simpler. I coat the fried rings in icing sugar. The girls love their "doughnuts" like this.



My mom, however served us sugarless outside. She adds sugar together with the dough. No need sugar coating. Hence, less messy.