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.
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 😊
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.
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!
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 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!
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.
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!
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.
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😊
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.
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.
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! ❤
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
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🫶🏻
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! ❤
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❤🫂
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 😢
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 😊
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!
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.
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.
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.
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!!!
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 😂
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
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
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.
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 ;)
we have this in Turkey ( Turkiye) too but we make it in a triangle shape (the slices turn out triangle) and we call it Mozaik Pasta (Mozaik Cake) and it's best when there's lots of butter and cacao don't make it light brown
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.
