Indulge in this decadent no bake cookie cake, known in Malaysia as kek batik, or batik cake. A simple recipe that uses only a handful of ingredients, and yields delicious chocolatey bites.
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If you have a sweet tooth (like me) but you’re not much of a baker (also like me), here’s an easy cake recipe that’s perfect for you!
The batik cake, called kek batik in Malay, requires no baking whatsoever. While I was growing up, during the eve of Hari Raya, or Eid celebrations, I was usually the one that was tasked to make these since it was so simple!
We call it kek batik because of the batik-like patterns that you can see once you’ve sliced into it. It’s similar to other no-bake cakes such as Australia’s hedgehog slice/squares and the UK’s chocolate tiffin.
Batik Cake (Cookie Cake)
Enjoy this decadent dessert that has a soft and fudgy texture, with a bit of that cookie crunch. It’s great as a tea time snack, for potlucks and parties, or just as a nibbling indulgence!
In Malaysia, we traditionally use Milo powder for kek batik because the chocolate malt powder is a staple in most households. Ever since I moved to the US though, I’ve made the switch to unsweetened cocoa powder since it’s more easily accessible.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Marie cookies
- Unsalted butter
- Condensed milk
- Sifted unsweetened cocoa powder/Milo powder
- Salt
Chocolate Ganache
- Evaporated milk
- Milk/semi-sweet chocolate chips
Other Ingredients
- Cocoa powder for dusting
Instructions
Chocolate Ganache
- In a bowl, add the chocolate chips and evaporated milk. Microwave for 60 seconds. Whisk until everything is melted and well combined.
Batik Cake
- Break the Marie cookies into smaller pieces. Keep in mind, you don’t want to break it into too small pieces or you won’t get nice layers for this cake. I recommend breaking each cookie into 4 parts.
- Over medium heat, melt all the butter. Once it melts, add all the condensed milk and sifted cocoa powder– a little bit at a time while stirring with a whisk.
- Once everything is well combined, turn off heat and add all the Marie cookies. Mix until every piece of cookie is well coated.
- In a lined baking tray, add all the cookie mixture into it and press down/flatten the surface to compact the cake.
- Pour the chocolate ganache all over the cake. Smooth out the surface and get rid of the air bubbles by tapping the baking tray on a surface.
- Let it chill/set in the fridge for a few hours or overnight.
- Optional step: Once the chocolate ganache sets, dust on a light layer of cocoa powder all over the surface and slice off the sides of the cake.
- Slice the cake into equal pieces and serve. Enjoy!
Notes for Batik Cake/Kek Batik (No bake cookie cake)
- Cocoa powder vs Milo: I used cocoa powder because that’s what is easily accessible to me but the traditional recipe uses Milo powder. Feel free to use Milo powder if you can get it but you might want to adjust the amount of condensed milk used.
- Alternative way to eliminate air bubbles: Another way to get rid of air bubbles is to use a blowtorch. But please be safe and careful not to accidentally burn the parchment paper.
- Toppings and add-ons: This classic cake can be upgraded in multiple different ways. I’ve seen people add on toppings such as crushed oreos, chocolate hazelnut spread, or even rice sprinkles. You can also try integrating chopped nuts (like walnuts) into the cake together with the Marie cookies.
More Dessert Recipes
- 2-Ingredient Mochi Ice Cream
- Easy Muah Chee (Microwave)
- Thai Mango Sticky Rice
- Honey Cornflake Cups
- Decadent Caramel Custard
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How to make batik cake/kek batik (no bake cookie cake)
Batik Cake/Kek Batik (No bake cookie cake)
Ingredients
- 1 7 oz Marie cookies
- 1 8 oz unsalted butter
- 1/2 cup condensed milk
- 2/3 cup sifted unsweetened cocoa powder/Milo powder see notes
- 1/4 tsp pinch of salt
Chocolate Ganache
- 1/2 cup evaporated milk
- 1 12 oz bag of milk/semi-sweet chocolate chips
Other Ingredients
- cocoa powder for dusting
Instructions
Chocolate Ganache
- In a bowl, add the chocolate chips and evaporated milk. Microwave for 60 seconds. Whisk until everything is melted and well combined.
Batik Cake
- Break the Marie cookies into smaller pieces. Keep in mind, you don't want to break it into too small pieces or you won't get nice layers for this cake. I recommend breaking each cookie into 4 parts.
- Over medium heat, melt all the butter. Once it melts, add all the condensed milk and sifted cocoa powder– a little bit at a time while stirring with a whisk.
- Once everything is well combined, turn off heat and add all the Marie cookies. Mix until every piece of cookie is well coated.
- In a lined baking tray, add all the cookie mixture into it and press down/flatten the surface to compact the cake.
- Pour the chocolate ganache all over the cake. Smooth out the surface and get rid of the air bubbles by tapping the baking tray on a surface.
- Let it chill/set in the fridge for a few hours or overnight.
- Optional step: Once the chocolate ganache sets, dust on a light layer of cocoa powder all over the surface and slice off the sides of the cake.
- Slice the cake into equal pieces and serve. Enjoy!
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