Kek Batik Chocolate Ganache ✨🍫 Recipe below 👇 Follow me @thekampungvegan for more! 💚 This no bake fridge cake is one of the simplest things to make but you'll never be able to tell from the way it looks! Brought into Malaysia by the British, kek batik was inspired by the Scottish confection, tiffin, and adapted over the years with ingredients easy to procure in the country. This version is 100% vegan, ofc! I paired the sweet cake with a dark chocolate ganache to balance out the sweetness 🤎 Video style inspired by @nahlahrsl 🤍 I'm using @cosmiccookwaremy Cosmo Wok in green bean and Cosmo Saucepan in cream 🫕 RECIPE ✨ 300g vegan marie or tea biscuits 160g vegan condensed milk (I used @naturescharm oat condensed milk) 120g vegan butter 100g malted chocolate drink powder (I used @oatbedient) 50g cocoa powder Pinch of salt 4 tbsp oatmilk For the ganache: 200g 70% dark chocolate 200g oatmilk 🔸Heat butter in a deep saucepan or wok until melted. Pour in the condensed milk and stir to combine. 🔸Stir in malted chocolate, cocoa powder and salt. Once thickened, add the oatmilk. 🔸Break the marie biscuits into bite sized pieces and add to the wok. Stir to coat every piece in chocolate. 🔸Line a 7 x 7in tin with parchment paper, making sure there's an overhang on each side. Spoon the mix into the tin and press down to make an even layer. 🔸Chill in the fridge while making the ganache. 🔸To make the ganache, break or chop the chocolate into a heatproof bowl. 🔸Heat oatmilk on the stove until steaming hot then pour over the chocolate. Let it stand for 2 minutes, then stir vigorously until it becomes thick and glossy. 🔸Immediately pour over the kek batik in an even layer. 🔸Cover and refrigerate for at least 6 hours or overnight. #thekampungvegan #Ramadan #Ramadan2024 #kekbatik #kekbatikvegan #kekbatikganache #kongsibersama #kongsiselera - @thekampungvegan