Soft HOHO Batik Cake

Ingredients

• Marie biscuits (Break into small pieces; do not crush too finely. Quantity not specified.)
• 150 g Butter
• 0.5 tin Condensed milk (The audio says “setengah kak,” interpreted as half a can.)
• 0.5 Cup HOHO powder (Horlicks) (The audio also says “serbuk maw”; comments identify HOHO as Horlicks. The measurement is stated as half a tablespoon.)
• 2 Eggs

Steps

1. 1

   Break the Marie biscuits into small pieces. Do not crush them too finely, so the texture remains appealing.

2. 2

   Melt the butter in a saucepan over low heat.

3. 3

   Add the condensed milk and HOHO powder to the melted butter.

4. 4

   Add the eggs and stir until the mixture thickens.

5. 5

   Turn off the heat, then add the broken biscuits.

6. 6

   Mix until the biscuits are coated and evenly combined with the mixture.

7. 7

   Transfer the mixture to a container, then press it down as firmly and neatly as possible.

8. 8

   Chill in the refrigerator for at least 2 hours.

9. 9

   Once chilled, slice the batik cake and serve. Cream cheese or ganache topping may be added if desired.

Notes

The quantity of Marie biscuits is not specified. The audio says “setengah kak susu pekat” and “setengah kak serbuk”; the condensed milk measurement is interpreted as half a can, while the powder is interpreted as half a tablespoon. Adding cream cheese or ganache topping is welcome, but no quantity is provided.

Nutrition per serving

• dessert
• sweet
• no-bake
• chilled
• batik cake