Kek Batik

Batik Cake or better known locally with its Malay name Kek Batik, is a very popular cake among Malaysians, especially East Malaysia. It is believed that this cake originated from Sarawak but is extremely popular in its neighboring state, Sabah, as well. Our research has shown that this cake is a must-have for many families in East Malaysia during Hari Raya celebrations.

Batik cake gets its name from the batik-like pattern when sliced. The reason why this cake is so popular, aside from its indulging flavour, is that it is very easy to make and no baking is required, just need to chill in the refrigerator for a few hours to set.

The result is a batik cake rich in texture and dense in chocolate flavour, combined with the light Marie biscuits and walnuts to give that extra nutty crunch.

As we celebrate the arrival of the Syawal month, we bring to you, the highly coveted Kek Batik, which will sure make you and your family or guests ask for more, again and again.

Preparation time:
Cooking time: 20 minutes
Chilling time: At least 5 hours or overnight
Makes: 16 squares (depending on size)


130 gMarie biscuits (any brands), roughly broken into 4
50 gwalnuts (roughly chopped)
100 gdark chocolate chips
30 gcocoa powder
50 gunsalted butter or margarine
100 gcondensed milk
50 gcaster sugar
2QL Deli Fresh eggs, lightly beaten


  1. Melt chocolate chips, cocoa powder, butter, condensed milk and sugar in a saucepan on medium-low heat. Ideally you should use a bottom-heavy saucepan as it burns less easily.
  2. Keep stirring the chocolate mixture on medium-low heat until fully melted and well combined. Remove from heat.
  3. Stir in eggs and whisk with a wire whisk until the eggs are well incorporated into the chocolate mixture.
  4. Return the saucepan to the heat and continue stirring with the wire whisk on medium-low heat until the chocolate custard mixture thickens and forms a paste. Remove from heat immediately or the mixture may get burnt.
  5. Mix in the Marie biscuits and chopped walnuts into the chocolate custard mixture and stir with a large metal spoon until the biscuits and walnuts are well coated.
  6. Press the mixture into a small rectangular cake/bread tin lined with aluminium foil. Make sure the sides of the aluminium foil are much higher than the sides of the tin so that you can cover the mixture once you filled up the tin. Cover the top with the aluminium foil and press with the back of a spoon to compress the mixture.
  7. Chill in the refrigerator for at least 5 hours or overnight to set. Once set, cut into squares and serve with coffee.

QL Kitchen Tips:

  • You can use dark cooking chocolate in place of dark chocolate chips, but we find dark chocolate chips easier to work with (no need to cut into smaller pieces) and melt faster.
  • The cake slices can be stored in an air tight container for up to 1 week in the refrigerator.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL eggs, click here.

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