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Kek Batik Cheese

Kek Batik Cheese

Malay Hari Raya Kek Batik Kek Batik Cheese Cap Junjung

30 mins


Prep + Cook Time

35 mins


11 Ingredients


7’ square cake

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ENG version

Versi BM


Kek Batik

200g Butter

1 can (388g) Cap Junjung Sweetened Creamer

120g Cocoa powder

180g Marie biscuit

Cheese Layer

1 ½ tsp Lemon juice

190g Cream cheese (softened)

¾ tsp Vanilla essence

75g Cap Junjung Sweetened Creamer

¾ tsp Gelatin powder

2 tbsp Water

150g Whipping cream

Chocolate Ganache

60g Dark chocolate compound

60g Whipping cream

15g Butter


  1. To make kek batik, melt salted butter over low heat in a pot.
  2. Turn off the heat, stir in Cap Junjung Sweetened Creamer, vanilla essence, and cocoa powder. Stir until fully incorporate and smooth.
  3. Break each marie biscuit into 4 pieces, stir the biscuits into the cocoa mixture. Mix well.
  4. Transfer the mixture into a cake mold lined with parchment paper. Set aside to let cool.
  5. To make cheese layer, combine gelatin powder and water in a small bowl, set aside to let bloom. Heat the bloomed gelatin powder in microwave for 30 seconds to melt.
  6. In another bowl, whip cream cheese, melted gelatin, vanilla essence, lemon juice, and Cap Junjung Sweetened Creamer until well mixed.
  7. Whisk the whipping cream until stiff peak. Fold the whipped cream into the cream cheese mixture.
  8. Pour the cream cheese mixture into the cake mold, on top of the kek batik. Keep in chiller for 2 hours to chill.
  9. Melt dark chocolate compound in a bowl using double boiling method. Stir in whipping cream and butter. Pour the chocolate ganache onto the cheese layer. Keep in chiller for at least another 2 hours to set.
1 year ago