Batik Kirung

YAY!!!!! Finally! My internet connections's BACK!!! Woohoo!!!

And with only a few miserable days left to the start of the end-of-semester exams, I'm getting stuck to my laptop... again. T-T

Haih... Don't care la. -_-"

Last weekend, I made a cake - Batik Kirung. I don't really know if it's original name is that, but that's what my mum calls it. :)

{Doensn't look very good in the pic, but it was SUPERLICIOUS!}

125g butter (softened to room temperature)
7 eggs
1 can (380-400g) condensed milk
1 and half cups Milo powder OR half cups cocoa powder (sifted) plus half cup sugar
350-500g Marie biscuits

Beat butter (and sugar if using the cocoa powder, not Milo) until fluffy. Add eggs one by one, beating well after each addition. Then, add the condensed milk and mix. Finally, add the Milo OR cocoa powder and mix well.

Break each Marie biscuit into half - don't crush them.

Transfer the Milo mixture to a pot/wok and start a small/medium fire. Cook the mixture over the fire while stirring constantly. It's advisable that you keep stirring if to prevent batter from sticking to the pot bottom and getting burnt.

Then you keep stirring la, until it begins to thicken. Initially, there'll be lumps forming - no need to worry one - just keep stirring until it really thickens and starts to become like dry bubur lidat. Then add the biscuits and mix them well to make sure that all the biscuits are coated by the batter.

Can cook a bit more to get the whole mixture dried out. Finally, transfer the cooked mixture to a cake pan and press down well with a spatula/any utensil you have at hand. Leave to cool.

It's actually quite difficult to describe the viscosity-extent to which the batter should be cooked, unless you've seen someone making it before. My mum is the best calon to make the best Batik Kirung. :D

Buttery, sweet, dense and chocolatey. Mmm... It tastes best when eaten right after cooked. Hot and yummy. :9 I usually just scoop a bowl right after she finishes cooking a batch, before she presses the mixture into the pan. :)

Warning : I'm not responsible for your weight-gain should you decide to try out this scrumpilicious recipe.