• Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serving For 15 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • For Kek Batik:
  • 540 g Digestive biscuits
  • 250 g Anchor Unsalted Butter
  • 200 g Anchor Whipping Cream
  • 180 g Anchor Full Cream Milk
  • 250 g Malt powder (Horlicks)
  • 50 g Cocoa Powder
  • 2 g Salt
  • 4 g Vanilla Essence
  • For Cheese Layer:
  • 250 g Anchor Cream Cheese
  • 50 g Sugar
  • 4 g Vanilla Essence
  • 200 g Anchor Whipping Cream
  • 9 g Gelatin
  • 45 g Water
  • For Chocolate Ganache:
  • 300 g Dark Chocolate
  • 250 g Anchor Whipping Cream
  • 15 g Anchor Unsalted Butter
  • 4 g Vanilla Essence


    Kek Batik:
  1. Line your 9x9 cake pan with plastic or baking parchment.
  2. Break the made biscuits and put it aside.
  3. In a pan, cook Anchor Unsalted Butter until brown and nutty in fragrance.
  4. Pour in Anchor Whipping Cream Anchor Full Cream Milk into the pan and stir well.
  5. Sift in malt powder and cocoa powder, and stir well to prevent lumps.
  6. Add in the salt and vanilla. Stir well.
  7. Pour cookies into the pan and coat well.
  8. Pour into the cake pan and set aside.
  9. Cheese Layer:
  10. In a bowl, mix soften Anchor Cream Cheese, sugar and vanilla essence until smooth.
  11. Bloom gelatin and mix into the cream cheese mixture.
  12. Whip up Anchor Whipping Cream and bold into cream cheese mixture.
  13. Pour onto Kek Batik layer and set to chill in the fridge.
  14. Chocolate Ganache:
  15. In a heat proof bowl, mix dark chocolate and Anchor Whipping Cream together.
  16. Put over a pot of water and bain made until the chocolate is melted.
  17. Add in the Anchor Unsalted Butter and Vanilla Essence and mix well.
  18. Pour onto the Cheese layer.
  19. Set aside until firm to touch and cut before serving.

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