Popular non bake snack/ cake most ideally presented as engagement exchange gifts and also popularly served at parties and gatherings. Called batik cake due to it’s batik like patterns from the crushed biscuits.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Kue Batik
220 g California Raisin Paste Total % - 11.52%
200 g California Raisin (Pre-Conditioned) Total % - 10.47%
250 g Butter Total % - 13.09%
360 g Dark Compound Chocolate Total % - 18.85%
75 g Cocoa Powder Total % - 3.93%
60 g Castor Sugar Total % - 3.14%
400 g Biscuit (Crushed) Total % - 20.94%
180 g Marshmallows Total % - 9.42%
Topping
150 g Dark Compound Chocolate Total % - 7.85%
15 g Vegetable Oil Total % - 0.79%
1 Prepare lined tray, set aside.
2 Melt dark compound chocolate and butter in a hot water bath.
3 Add castor sugar while stirring, ensure sugar is melted.
4 Add in cocoa powder and mix until well incorporated.
5 Add in California Raisin Paste, mix well.
6 Transfer mixture into a larger bowl and fold-in remaining ingredients.
7 Spread mixture into lined tray, tap and flatten to ensure even spread.
8 Refrigerate for at least 2 hours or best overnight before serving.
Method for California Raisin Preparation (Conditioning)
9 Place 1kg of California Raisins in a bowl.
10 Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
11 Drain off the excess water.
12 Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Method Preparing Raisin Paste from California Raisins
13 Transfer the 1kg of pre-conditioned California Raisins into a food processor.
14 Blend for a few minutes until a thick paste is obtained.
Ingredients Kue Batik
220 g California Raisin Paste Total % - 11.52%
200 g California Raisin (Pre-Conditioned) Total % - 10.47%
250 g Butter Total % - 13.09%
360 g Dark Compound Chocolate Total % - 18.85%
75 g Cocoa Powder Total % - 3.93%
60 g Castor Sugar Total % - 3.14%
400 g Biscuit (Crushed) Total % - 20.94%
180 g Marshmallows Total % - 9.42%
Topping
150 g Dark Compound Chocolate Total % - 7.85%
15 g Vegetable Oil Total % - 0.79%
Directions 1 Prepare lined tray, set aside.
2 Melt dark compound chocolate and butter in a hot water bath.
3 Add castor sugar while stirring, ensure sugar is melted.
4 Add in cocoa powder and mix until well incorporated.
5 Add in California Raisin Paste, mix well.
6 Transfer mixture into a larger bowl and fold-in remaining ingredients.
7 Spread mixture into lined tray, tap and flatten to ensure even spread.
8 Refrigerate for at least 2 hours or best overnight before serving.
Method for California Raisin Preparation (Conditioning)
9 Place 1kg of California Raisins in a bowl.
10 Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
11 Drain off the excess water.
12 Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Method Preparing Raisin Paste from California Raisins
13 Transfer the 1kg of pre-conditioned California Raisins into a food processor.
14 Blend for a few minutes until a thick paste is obtained.
