hi emmy, i'm from malaysia and thank you for attempting this recipe! i think there's a slight variation here, usually we don't use eggs in the chocolate mixture; just Milo powder, butter/margerine, and condensed milk. Breaking off the biscuit into smaller pieces makes it easier to fold it into the chocolate mixture and then transferring them to a mold.
@@ecryptix1010yeah. It's regional. Eggs will make the cake softer. The version that's without eggs will end up more chewy, is actually considered the shortcut version 😂
My grandma had an incredible version of this recipe. Only my sister knows how to make it now. We call it the cookie pie. It uses layers of Maria cookies with a secret Sweet gravy that to this day I have no idea what it consists of. But it is so delicious. I'm gonna try to convince my sister to film the making of one so we can all know how to prepare it.
@therewillbecatswithgwenhwyfar Yes! Gotta make sure to pass down incredible family recipes for future generations. I have recipes from my grandmas and mom and then I've written down my kids' favorites that I've made. I have a huge recipe box to pass down to my daughter. ❤
Hi Emmy 🥰 I just completed my pastry certification. And I just wanted to let you know you were a large influence on why I decided to pursue my passion for baking. Thank you for your curiosity and appreciation for cultures and time eras.
If anybody else wants a richer and more sinful variation, try making Kek Batik Indulgence! This version has a no-bake cheesecake layer on top and covered with melted chocolate ❤
The pan is what's called a Pullman Loaf pan. When the lid is slid onto the pan, it will make a perfectly squared loaf of bread which is great for sandwiches.
Na, sooo anders sind die Zutaten auch nicht, das sollte beides schon sehr ähnlich schmecken. Bei uns heißt der Kuchen aber meist Kalte Schnauze, keine Ahnung, wo der Name herkommt 🤷
Your new tin/form is exactly right for making Rugbrød (the very dense, seeded bread that is eaten in Germanic/Scandinavian countries (probably others as well, but these I know for sure ☺️) Rugbrød is baked low and slow with the lid on to help the little bit of steam that develops to lift the bread. Thank you for another lovely video!
Closely related to the Hedgehog slice (UK & Commonwealth countries), chocolate salami (Spain & Portugal), Chocolate biscuit pudding (Sri Lanka), Kalter Hund/Kalter Schnauze/Kellerkuchen (Germany), radiokaka (Sweden), Mozaik Pastasi (Turkey), Mosaico (Greece), Kiksekage/Arretjescake (Netherlands), keks torta (Serbia & Croatia) and maybe others not listed on Wikipedia. Another nice biscuit or cookie cake is called "Chocolate Ripple Cake" in Australia, the base being made with hard, sweet, chocolate ripple biscuits, surrounded by whipped thick or double cream. You could probably do something similar with store bought ginger snaps/ginger nuts as well for a spicy version. Enjoy!
Emmy has made the cake with chocolate cookies and heavy whipped cream. I'm not sure when, but it looked so good that I made one. My family was either "you know i don't like whipped cream" or "it's delicious, but so rich i can't eat any more" so I was left eating the whole thing myself. For my own sake,I haven't made it again😄but i still have it in my "the right party" pile of recipes because it was so, so good. I'm sure you could find her video of it in one of her playlists. She said it, but now i don't remember, maybe no bake cakes?
If you break the biscuits in half and align the straight edges to the edges of the tin with the round side facing each other , you can fill the centre with the broken odd pieces. This will give you a nicer layered effect on the sides.
Next Emmy should try Soviet cake called Shalash (shanty). It's also made out of cookies (soaked in red wine), spread w farmer's cheese mixed w cocoa powder and sugar, folded in pyramid shape and refrigerated overnight in foil.
Emmyyy I'm a long time fan from Malaysia (tho this is a new account) people also add a layer of cream cheese/thick choc ganache on top of the cake! Also you can use any powdered drink in place of Milo 😊
We also have a ref cake in the philippines called mango float and its really delicious and a holiday staple in most filipino homes ❤❤ love seeing the similarities w neighboring cultures
Chocolate malted is my favorite flavor on earth, so was glad to learn about Milo-never heard of it before. And gladder still to find that it's available at my local Wally World. I'll give this recipe a try once I have the Milo and Marias in hand. Happy Christmas, Emmy and family!
It seems strange that she forgot that fact. I could have sworn that I learned about the Pullman loaf pan from one of Emmy's videos in which she made perfectly square bread for a Japanese bread.
I remember making a print design for fabric in high school art. We would dye the fabric I think starting with the lightest color and then mask off certain areas by painting hot wax to preserve the previous color in certain areas. Then repeat the process for other areas of color in the design. It was quite fun. The cake looks delicious!
We have something similar to this in Venezuela, we call it Marquesa de Chocolate, it's a dessert that's often made for kids although people of all ages enjoy this. The difference between the Marquesa and the Batik kek it's in the chocolate mixture, Marquesa is often made with both chocolate ganache and chocolate pudding and we soak the cookies in milk to soften them a bit. I really love your content and it would be great to see you try out the Marquesa recipe!
Oh, this is so close to a recipe from Brazil called Palha Italiana. We make brigadeiro and add biscuits. Then we cut it into pieces, roll in sugar and all done.
Germany has got something similar called “Kalter Hund” which basically translates to “cold dog”. Not sure if its a thing that is more or less common depending on where in Germany you live but it reminds me of my childhood. Worth a try in my opinion, really easy to make but its interesting that there is such a similar thing somewhere else in the world! Now I’m hungry
Same in the Netherlands. Ours is called 'Arretjescake' and is made with pure cacao. Over the years lots of different variations have been created. But the original is just with cookies, butter, eggs, sugar and cacao. It's so simple, but so good. It's indeed interesting to see that other countries far away have something very similar. Makes me wonder if one copied another, or if they were all equally smart and inventive :)
Depending where in Germany you are it may also be called “kalte Schnauze” (clod snout) or even “kalte Hundeschnauze” (cold dog snout). In any case it’s delicious.
@@gemo6856 shortening wird dann verwendet würde ich sagen, weil amerikanische Rezepte mit shortening als Zutat mit palmin ersetzt wird in Deutschland. Ist halt beides pflanzliches Backfett
I've been watching your channel for years and I love it so much I cant tell you how many times your videos and smile brightened up my day. I hope you and your family are doing amazing. Please take care of yourself Emmy!
Omg Emmy! I didn’t see this video earlier and when I saw it I recognised it immediately! I’m the author at Makan with Cherry and thank you so much for making my recipe! You have really made my day (a month late I know). So much love! ❤
looks wonderful :D the version i grew up with, and my aunts made a lot of come hari raya, usually has no eggs in them, though! so there's actually an even easier version out there, for anyone who can't take eggs or simply wants to skip the longer cooking process
Sweetened condensed milk is magical; used in recipes, poured onto porridge, made into dulce de leche, so many applications! I recently tried Eagle Brand's "dulce de leche" (which was really just a thin caramel sauce pretending to be dulce de leche) and was terribly disappointed, so I wrote the company just to tell them that should consider reformulating it without whatever extra flavouring they were using that made it taste entirely like butterscotch and not at all like dulce de leche. They sent me two coupons for free products, so yesterday I redeemed them for tins of their sweetened condensed milk and popped those directly into the store's food bank donation bin.
I tried prison cake recently, I saw it on tiktok lol. It was Duplex cremes cookies, and Dr. Pepper. Was so weird but made sense. You separate the icing from the cookies into a bowl, then you crush up the cookies alone. You add a tiny bit of water to the icing to make it runnier. You add enough Dr.Pepper to the cookie crumbs until it looks right, then microwave it a few minutes until set. Take out and smear water icing in top. I was pleasantly surprised!
We also have something like this in Romania. We call it "Biscuit Salami". We use the petit beurre biscuits and we usually make this cake in a cylinder form with plastic wrap, that's why we call it "Salami". It's so nice reading all the comments and see basicsllt the same recipe in different forms and names😊
Malay has a slightly different sentence structure as compared to English, so it would be "kek batik" instead of "batik kek", other examples include sos cili, serbuk (powder) milo etc. It's lovely that you used the malay spelling though! ❤
The chocolate portion reminds me of the R&R cookies on Royal Caribbean ships. We found out one R is for rum, and I think the second R is for raisin. They were round and fudgey, I think unbaked. So yummy.
Wow! I didn’t expect you would try to make Kek Batik! I’m from Malaysia and I would always have this during Hari Raya❤️ Batik should be pronounce as “bah-take” but I’m glad enough that Emmy made something from my country🫶🏻
Hi Emmy As much as I love this, just to add, this was most probably adapted from hedgehog slice from Australia since I do see older recipes for Kek Batik sometimes also tagged it as hedgehog slice too but yeah the Kek Batik variation is very popular
Funny to learn that this is a malaysian recipe! We have the same cake in Germany, the chocolate cream is made differently, but it looks exactly the same. It's considered very retro here, a children's birthday staple from the 80s. We call it "Kalter Hund" - cold dog in English.
I too am devastated that they stopped making the chocolate wafers! I feel like a part of my childhood has been taken from me. I loved when my mom would make that desert 😢
In Hungary we have a similar version called "Deer Spine" but the biscuits is the long Italian finger biscuits and of course we do it with cocoa powder. In Australia they call it a Hedgehog. Looks like this sweet treat all over the 🌏🌍🌎 and called different names and has various ingredients. Loved the idea with Ovaltine. 🎉🎉🎉🎉 Thank you Emmy❤🫂
In Germany we have a similar cake called Kalter Hund, which means "cold dog" if you translate it literally. It's made with couverture, coconut fat and whipping cream and really very delicious!
The way Emmy said "kek" is very cute lol. In Malaysia, "kek" sounds exactly like cake, only spelling is different. Also it's Kek Batik, not Batik Kek because the Malay languange is the "opposite" of English. For example, in English it's "my house" but in Malay languange it's "house my" (direct English translation). By the way, this version of kek batik is the most common in Malaysia because it's cheap and the easiest to make. Kek Lapis Sarawak (Sarawak layered cake) is the most advanced and the most beautiful version of kek batik/kek lapis. Hopefully you'll try making it in the future.
I found a pan like that when cleaning out my mom’s kitchen and just baked a loaf of bread in it with the lid on. Very small bread but perfect for butter or jelly. I hadn’t used a covered pan for bread before. I took it out at the end and put it back in the oven on the pizza stone that I always have in there.
The Kek Batik looks like it would be very tasty but I was wondering why it was so separated. I went and looked at the recipe to make sure I heard correctly and they did say to take the mixture with eggs up to 235-240° F. This is very egg heavy mixture that high a temp and will cause the eggs to curdle which is what I think happened. Eggs cook at 158°F and the higher you take them the more likely they are to scramble. They will usually stay creamy up to and slightly past 180°F but the longer it takes to go past the more your eggs hard cook. If you redid this recipe I would recommend not cooking it past 180 this will keep smoother consistency and there will be more free moisture to soak in the the cookies so it should still be nice and firm but maybe less dense with a creamery mouth feel.
Very interesting! We have a extremely similar recipe in slavic and eastern european culture, it's literally the same except we take the plain cookies and crunch them into pinky sized bits and then pour the wet mixture over them and blend them together and pour it all out in a waxed paper sheet and roll it into a kind of thick sausage shape and freeze it, you then take it out of the freezer, cut it in slices and serve while it's still somewhat chilled. I wouldn't be surprised if europe just copied the recipe lol.
If u want the biscuits to get softer, u can add fresh milk into the mixture so that it turns liquidy or more like ganache. Next maybe u can try to make the upgraded version of kek batik, kek batik indulgence 😊
I haven’t made this but I’ve made lots of custards and egg puddings and I would say probably don’t take the temp so high bc it looks like the eggs curdled
In Britain we have a similar cake called tiffin, which uses crushed digestive biscuits along with dried fruit and nuts. I don't think it uses condensed milk but I think that would be yummy.
Very cool to see how different parts of the world have such similar recipes! Have you tiried making Delfia Kake? Its Norwegain - and it's kiiinda similar to the Radiator Cake from Ikea that you mentioned, but its got a bit more OUMFH?! (I thinks its a bit gross, but its a fairly traditional cake here in Norway). Would love to see you make it!!!
Emmie the bread pan you have is called a pulman pan pulman loves are flat on the top and when baked and cooled fully you can slice it thin for sandwiches
My daughter always makes this during the weekends❤ i prefer the crunchy version more than the cakey as i love the variation in texture. But they all taste good 😂
This is similar to a no bake cake we have here in Australia. It's called Chocolate Ripple cake. The ingredients are chocolate Ripple biscuits (cookies) and cream that you whip, you can add sugar and vanilla to the cream if you like. Sandwich the biscuits with cream, cover with cream and put in the fridge. That's it
I believe it's inspired by the English Biscuit Cake. British ruled Malaya for a long time and some of the recipes are slight variation of the English cuisinem
This mixture is just like our Brazilian brigadeiro (without eggs), our national sweet in every child birthday party! Instead of eggs we use cream, I think your attempt has split because of the high temperature, but thats's life! Move on and have a bite ;)
This reminds me of a Portuguese dessert that I've had at Christmas but the cookies are broken into pieces and then the mixture is rolled into a log and then sliced.
omg Malaysian girlie here, SO HAPPY to see something local on one of my favourite food channels
hi emmy, i'm from malaysia and thank you for attempting this recipe! i think there's a slight variation here, usually we don't use eggs in the chocolate mixture; just Milo powder, butter/margerine, and condensed milk. Breaking off the biscuit into smaller pieces makes it easier to fold it into the chocolate mixture and then transferring them to a mold.
@@ecryptix1010yeah. It's regional. Eggs will make the cake softer. The version that's without eggs will end up more chewy, is actually considered the shortcut version 😂
@@ChageeyaSarang the chewy version sounds very appealing to me.
I’m Malaysian. My family used to use eggs before but now we no longer use them. It’s more like traditional recipe i guess
@@GodismyFortressandmyDelivererit is!! Very delicious. I like this version more. Especially if it comes from inside the refrigerator
I personally love them more with eggs, it makes sort of a set custard texture
My grandma had an incredible version of this recipe. Only my sister knows how to make it now. We call it the cookie pie. It uses layers of Maria cookies with a secret Sweet gravy that to this day I have no idea what it consists of. But it is so delicious. I'm gonna try to convince my sister to film the making of one so we can all know how to prepare it.
Gosh , I hope she doesn't let it die with her! 😂
@therewillbecatswithgwenhwyfar Yes! Gotta make sure to pass down incredible family recipes for future generations. I have recipes from my grandmas and mom and then I've written down my kids' favorites that I've made. I have a huge recipe box to pass down to my daughter. ❤
Hi Emmy 🥰 I just completed my pastry certification. And I just wanted to let you know you were a large influence on why I decided to pursue my passion for baking. Thank you for your curiosity and appreciation for cultures and time eras.
aaaa malaysian kek batik!!!! never clicked on a video this quickly, so happy to see you try this emmy! 🥺❤️
YAY!!!
If anybody else wants a richer and more sinful variation, try making Kek Batik Indulgence! This version has a no-bake cheesecake layer on top and covered with melted chocolate ❤
Yo that sounds divine
@@DrawWithGigiit's almost sinful to eat if u think about the calories 🤣
The pan is what's called a Pullman Loaf pan. When the lid is slid onto the pan, it will make a perfectly squared loaf of bread which is great for sandwiches.
Thank you for sharing
ua-cam.com/video/sHZqgpP6JVM/v-deo.htmlsi=aw58KTHFtg-i2cb4
I think the ingredients are different, but we have a similar looking dessert in Germany. We call it "Kalter Hund" (cold dog) 😂
Same in switzerland🤤…aber wieso der kalter hund heisst wüsst ich gerne🤣
Na, sooo anders sind die Zutaten auch nicht, das sollte beides schon sehr ähnlich schmecken.
Bei uns heißt der Kuchen aber meist Kalte Schnauze, keine Ahnung, wo der Name herkommt 🤷
Bei uns in Österreich heißt es auch „kalter Hund“
I think that we call it arretjescake in the Netherlands.
I loved this as a child and I was looking for your comment!
Oh, that's one of my favorite desserts! Here in Venezuela we call it "Marquesa de Chocolate" it's DIVINE
Your new tin/form is exactly right for making Rugbrød (the very dense, seeded bread that is eaten in Germanic/Scandinavian countries (probably others as well, but these I know for sure ☺️) Rugbrød is baked low and slow with the lid on to help the little bit of steam that develops to lift the bread. Thank you for another lovely video!
Closely related to the Hedgehog slice (UK & Commonwealth countries), chocolate salami (Spain & Portugal), Chocolate biscuit pudding (Sri Lanka), Kalter Hund/Kalter Schnauze/Kellerkuchen (Germany), radiokaka (Sweden), Mozaik Pastasi (Turkey), Mosaico (Greece), Kiksekage/Arretjescake (Netherlands), keks torta (Serbia & Croatia) and maybe others not listed on Wikipedia.
Another nice biscuit or cookie cake is called "Chocolate Ripple Cake" in Australia, the base being made with hard, sweet, chocolate ripple biscuits, surrounded by whipped thick or double cream. You could probably do something similar with store bought ginger snaps/ginger nuts as well for a spicy version. Enjoy!
Emmy has made the cake with chocolate cookies and heavy whipped cream. I'm not sure when, but it looked so good that I made one. My family was either "you know i don't like whipped cream" or "it's delicious, but so rich i can't eat any more" so I was left eating the whole thing myself. For my own sake,I haven't made it again😄but i still have it in my "the right party" pile of recipes because it was so, so good. I'm sure you could find her video of it in one of her playlists. She said it, but now i don't remember, maybe no bake cakes?
If you break the biscuits in half and align the straight edges to the edges of the tin with the round side facing each other , you can fill the centre with the broken odd pieces. This will give you a nicer layered effect on the sides.
Next Emmy should try Soviet cake called Shalash (shanty). It's also made out of cookies (soaked in red wine), spread w farmer's cheese mixed w cocoa powder and sugar, folded in pyramid shape and refrigerated overnight in foil.
Oh my, that sounds yummy
Emmyyy I'm a long time fan from Malaysia (tho this is a new account) people also add a layer of cream cheese/thick choc ganache on top of the cake! Also you can use any powdered drink in place of Milo 😊
My family has a version of this, but we use instant pudding instead. Depending on the cookies we call it either poor man's tiramisu, or cookie pie 😂
Reminds me of the german dessert "Kalter Hund" (translates to cold dog)
Milo is a absolute staple here in Australia, and invented here as well, great hot or cold drinks, great video Emmy, cheers from Melbourne Australia 🇦🇺
We also have a ref cake in the philippines called mango float and its really delicious and a holiday staple in most filipino homes ❤❤ love seeing the similarities w neighboring cultures
I was gonna comment the same. My aunt gifted us Mango Float with Cashews for the holidays. So so good.
Chocolate malted is my favorite flavor on earth, so was glad to learn about Milo-never heard of it before. And gladder still to find that it's available at my local Wally World. I'll give this recipe a try once I have the Milo and Marias in hand. Happy Christmas, Emmy and family!
I’m going to try making a low-ish carb version of this. Wish me luck!
The pan you're using is called a Pullman loaf pan. It's often used to make the super square sandwich bread.
It seems strange that she forgot that fact. I could have sworn that I learned about the Pullman loaf pan from one of Emmy's videos in which she made perfectly square bread for a Japanese bread.
I think I may try this with ginger snaps! This looks amazing!
I remember making a print design for fabric in high school art. We would dye the fabric I think starting with the lightest color and then mask off certain areas by painting hot wax to preserve the previous color in certain areas. Then repeat the process for other areas of color in the design. It was quite fun. The cake looks delicious!
We have something similar to this in Venezuela, we call it Marquesa de Chocolate, it's a dessert that's often made for kids although people of all ages enjoy this. The difference between the Marquesa and the Batik kek it's in the chocolate mixture, Marquesa is often made with both chocolate ganache and chocolate pudding and we soak the cookies in milk to soften them a bit.
I really love your content and it would be great to see you try out the Marquesa recipe!
Oh, this is so close to a recipe from Brazil called Palha Italiana. We make brigadeiro and add biscuits. Then we cut it into pieces, roll in sugar and all done.
I was reared on Maria biscuits but have never had this... or Radio Cake. Will try!
Germany has got something similar called “Kalter Hund” which basically translates to “cold dog”. Not sure if its a thing that is more or less common depending on where in Germany you live but it reminds me of my childhood. Worth a try in my opinion, really easy to make but its interesting that there is such a similar thing somewhere else in the world! Now I’m hungry
Same in the Netherlands. Ours is called 'Arretjescake' and is made with pure cacao. Over the years lots of different variations have been created. But the original is just with cookies, butter, eggs, sugar and cacao. It's so simple, but so good. It's indeed interesting to see that other countries far away have something very similar. Makes me wonder if one copied another, or if they were all equally smart and inventive :)
Depending where in Germany you are it may also be called “kalte Schnauze” (clod snout) or even “kalte Hundeschnauze” (cold dog snout).
In any case it’s delicious.
Ist mit palmin gemacht. Gibts in America nicht.
@@gemo6856 shortening wird dann verwendet würde ich sagen, weil amerikanische Rezepte mit shortening als Zutat mit palmin ersetzt wird in Deutschland. Ist halt beides pflanzliches Backfett
I've been watching your channel for years and I love it so much I cant tell you how many times your videos and smile brightened up my day. I hope you and your family are doing amazing. Please take care of yourself Emmy!
Omg Emmy! I didn’t see this video earlier and when I saw it I recognised it immediately! I’m the author at Makan with Cherry and thank you so much for making my recipe! You have really made my day (a month late I know). So much love! ❤
I find your voice and mannerisms so calming and soothing. I like to watch when my anxiety is high . Your content is great too 😊
You are UA-cam's best taster. Hands down. Best description of taste, texture, etc.
Omg Emmy you should try making Nasi Lemak! With Sambal and fried chicken paired together! My Malaysian heart would die to see you do it someday!!! ❤❤
looks wonderful :D the version i grew up with, and my aunts made a lot of come hari raya, usually has no eggs in them, though! so there's actually an even easier version out there, for anyone who can't take eggs or simply wants to skip the longer cooking process
Sweetened condensed milk is magical; used in recipes, poured onto porridge, made into dulce de leche, so many applications! I recently tried Eagle Brand's "dulce de leche" (which was really just a thin caramel sauce pretending to be dulce de leche) and was terribly disappointed, so I wrote the company just to tell them that should consider reformulating it without whatever extra flavouring they were using that made it taste entirely like butterscotch and not at all like dulce de leche. They sent me two coupons for free products, so yesterday I redeemed them for tins of their sweetened condensed milk and popped those directly into the store's food bank donation bin.
mmmm perhaps brushing the cookies with a liqueur may help ensure a nice smooth cak! Looks great! cheers
I tried prison cake recently, I saw it on tiktok lol. It was Duplex cremes cookies, and Dr. Pepper. Was so weird but made sense. You separate the icing from the cookies into a bowl, then you crush up the cookies alone. You add a tiny bit of water to the icing to make it runnier. You add enough Dr.Pepper to the cookie crumbs until it looks right, then microwave it a few minutes until set. Take out and smear water icing in top. I was pleasantly surprised!
We have something similar for Christmas in Norway called "delfiakake", very good!
We also have something like this in Romania. We call it "Biscuit Salami". We use the petit beurre biscuits and we usually make this cake in a cylinder form with plastic wrap, that's why we call it "Salami". It's so nice reading all the comments and see basicsllt the same recipe in different forms and names😊
Malay has a slightly different sentence structure as compared to English, so it would be "kek batik" instead of "batik kek", other examples include sos cili, serbuk (powder) milo etc.
It's lovely that you used the malay spelling though! ❤
This would be good for the holidays! Thank you Emmy for sharing this!
PS. This would also work using Ovaltine.
MILO SUPREMACY! Hahahaha
The chocolate portion reminds me of the R&R cookies on Royal Caribbean ships. We found out one R is for rum, and I think the second R is for raisin. They were round and fudgey, I think unbaked. So yummy.
If you cannot find Milo try the international food aisle of the grocery store, or a Mexican grocery store. ❤ 😊
Another version made with petit-beurre biscuits is pretty popular in Turkey!
Wow! I didn’t expect you would try to make Kek Batik! I’m from Malaysia and I would always have this during Hari Raya❤️
Batik should be pronounce as “bah-take” but I’m glad enough that Emmy made something from my country🫶🏻
I’m from Lebanon and we call it Lebanese Lazy Cake 😊 it’s a favourite for birthdays
My Mum used to make something like this dipping the biscuits in orange juice first. Nice job! I love your videos such great ideas.
Hi Emmy
As much as I love this, just to add, this was most probably adapted from hedgehog slice from Australia since I do see older recipes for Kek Batik sometimes also tagged it as hedgehog slice too but yeah the Kek Batik variation is very popular
Definitely going to try this!! Thank you for sharing! 🎄💗
I think this would also be good in summer when it gets too hot for the oven 😊😊
Looks really delicious! Thank you so much for sharing!
Funny to learn that this is a malaysian recipe! We have the same cake in Germany, the chocolate cream is made differently, but it looks exactly the same. It's considered very retro here, a children's birthday staple from the 80s. We call it "Kalter Hund" - cold dog in English.
Looks amazing! Will have to try this!
Looks so fancy! So happy it's simple to make!
It's also similar to Koekjestaart in Belgium, a true staple at children's birthday parties
This is now my favorite style of no-bake cake after Nabisco shattered my heart into a million pieces by discontinuing their chocolate wafters.
I too am devastated that they stopped making the chocolate wafers! I feel like a part of my childhood has been taken from me. I loved when my mom would make that desert 😢
Pepperidge Farms Chessmen cookies always work beautifully with these types of recipes! I also have used Madelines, as well!
Hello Emmy! in Malaysia, we sometimes eat bread spread with condensed milk then sprinkle milo on top..yummy yummy..
It's the beautiful and amazing Emmy
In Hungary we have a similar version called "Deer Spine" but the biscuits is the long Italian finger biscuits and of course we do it with cocoa powder. In Australia they call it a Hedgehog. Looks like this sweet treat all over the 🌏🌍🌎 and called different names and has various ingredients. Loved the idea with Ovaltine. 🎉🎉🎉🎉 Thank you Emmy❤🫂
In Germany we have a similar cake called Kalter Hund, which means "cold dog" if you translate it literally. It's made with couverture, coconut fat and whipping cream and really very delicious!
The way Emmy said "kek" is very cute lol. In Malaysia, "kek" sounds exactly like cake, only spelling is different. Also it's Kek Batik, not Batik Kek because the Malay languange is the "opposite" of English. For example, in English it's "my house" but in Malay languange it's "house my" (direct English translation). By the way, this version of kek batik is the most common in Malaysia because it's cheap and the easiest to make. Kek Lapis Sarawak (Sarawak layered cake) is the most advanced and the most beautiful version of kek batik/kek lapis. Hopefully you'll try making it in the future.
Malaysian girl here... We (I) ate a LOT of bread with butter and Milo powder :P it was heaven!!
I’ve seen that pan used for potica.
Happy Holidays and Many More 😋🍽
Hi emmy. I am from malaysia.. wowwwww u have tried one of our malaysian cake...
Look so beautiful ❤
I found a pan like that when cleaning out my mom’s kitchen and just baked a loaf of bread in it with the lid on. Very small bread but perfect for butter or jelly. I hadn’t used a covered pan for bread before. I took it out at the end and put it back in the oven on the pizza stone that I always have in there.
In Germany there's a very similiar cake called "kalter Hund" (cold dog 🙂)
The Kek Batik looks like it would be very tasty but I was wondering why it was so separated. I went and looked at the recipe to make sure I heard correctly and they did say to take the mixture with eggs up to 235-240° F. This is very egg heavy mixture that high a temp and will cause the eggs to curdle which is what I think happened. Eggs cook at 158°F and the higher you take them the more likely they are to scramble. They will usually stay creamy up to and slightly past 180°F but the longer it takes to go past the more your eggs hard cook. If you redid this recipe I would recommend not cooking it past 180 this will keep smoother consistency and there will be more free moisture to soak in the the cookies so it should still be nice and firm but maybe less dense with a creamery mouth feel.
In Sweden we call this “radio-cake” because it looks like a old radio with the lines ☺️📻
Very interesting! We have a extremely similar recipe in slavic and eastern european culture, it's literally the same except we take the plain cookies and crunch them into pinky sized bits and then pour the wet mixture over them and blend them together and pour it all out in a waxed paper sheet and roll it into a kind of thick sausage shape and freeze it, you then take it out of the freezer, cut it in slices and serve while it's still somewhat chilled. I wouldn't be surprised if europe just copied the recipe lol.
In New Zealand this is called "Old Fashioned Chocolate Fudge Slice" but our biscuits are called "Wine biscuits"
If u want the biscuits to get softer, u can add fresh milk into the mixture so that it turns liquidy or more like ganache. Next maybe u can try to make the upgraded version of kek batik, kek batik indulgence 😊
I haven’t made this but I’ve made lots of custards and egg puddings and I would say probably don’t take the temp so high bc it looks like the eggs curdled
As soon as I saw the thumbnail, I thought it looked very similar to our Swedish Radiokaka (radio cake)
In Britain we have a similar cake called tiffin, which uses crushed digestive biscuits along with dried fruit and nuts. I don't think it uses condensed milk but I think that would be yummy.
That looks a lot like german "Kalter Hund"
As far as I know, the Swedish version is called "Radio Cake" (not radiator) because it looks like the front of an old, wooden radio.
That bread pan if I'm not wrong is for making a Pullman loaf
Very cool to see how different parts of the world have such similar recipes! Have you tiried making Delfia Kake? Its Norwegain - and it's kiiinda similar to the Radiator Cake from Ikea that you mentioned, but its got a bit more OUMFH?! (I thinks its a bit gross, but its a fairly traditional cake here in Norway). Would love to see you make it!!!
Emmie the bread pan you have is called a pulman pan pulman loves are flat on the top and when baked and cooled fully you can slice it thin for sandwiches
Thank you Emmy for another awesome video!
You're welcome!
never tasted it with eggs before! i love it when the cookie is still hard and not cakey 🤤
My daughter always makes this during the weekends❤ i prefer the crunchy version more than the cakey as i love the variation in texture. But they all taste good 😂
May I suggest a Christmas pav? Tis the season 😊
This is similar to a no bake cake we have here in Australia. It's called Chocolate Ripple cake. The ingredients are chocolate Ripple biscuits (cookies) and cream that you whip, you can add sugar and vanilla to the cream if you like. Sandwich the biscuits with cream, cover with cream and put in the fridge. That's it
Sounds like Zebra Cake in Canada, whipped cream and some specific brand of chocolate cookies!
You should make New Zealand Lolly cake. It’s a no bake cake/slice.
we have a very similar thing called "tinginys" in lithuania
Never been this early! Hi Emmy!
I believe it's inspired by the English Biscuit Cake. British ruled Malaya for a long time and some of the recipes are slight variation of the English cuisinem
I will miss the rum. But a good idea.
and every Portuguese person cheered when they saw the Maria cookies
I made this for Christmas and didn't like it; my sister, however, LOVED it.
You should make a salam de biscuit which is a similar romanian desert!
This mixture is just like our Brazilian brigadeiro (without eggs), our national sweet in every child birthday party! Instead of eggs we use cream, I think your attempt has split because of the high temperature, but thats's life! Move on and have a bite ;)
I would love to see you make Brazilian Limeade!!! 🖤
This reminds me of a Portuguese dessert that I've had at Christmas but the cookies are broken into pieces and then the mixture is rolled into a log and then sliced.
I bet this would work great with pepridge farms chessman cookies too.
This is something my grandma made a lot when I was young, with more biscuit and some real chocolate
That lidded loaf pan is called a pullman.