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Kek Lapis Biskut Marie
Pencuci Mulut • Malaysia
How to Make Marie Biscuit Layer Cake (Traditional & Healthy Version)
Marie Biscuit Layer Cake, or Kek Batik Marie, is a beloved Malaysian dessert, enjoyed by generations across the nation. This no-bake treat is a centerpiece at family gatherings, festive celebrations, and school parties, embodying the spirit of Malaysia’s multicultural cuisine. The cake’s layers of crunchy Marie biscuits and rich cocoa custard are uniquely Malaysian, often incorporating local ingredients like santan (coconut milk) and sometimes infused with pandan for fragrance. Its simplicity, nostalgia, and depth of flavor make it a favorite among children and adults alike. Kek Batik Marie stands out for its balance of textures—the crispness of the biscuits contrasts beautifully with the luscious chocolate-coconut custard. Traditionally, it’s a quick dessert that requires minimal equipment, reflecting the resourcefulness and creativity found in Malaysian home kitchens. With its visually striking layers and melt-in-the-mouth experience, this cake is not only delicious but also a healthier homemade alternative to store-bought sweets when prepared mindfully. Enjoyed chilled, Marie Biscuit Layer Cake offers a cool, comforting bite perfect for the Malaysian climate.
Bahan-bahan(untuk 1 generous slice (approx. 120g))
- 100g Marie biscuits (classic Malaysian brand preferred)
- 80ml Low-fat sweetened condensed milk (susu pekat manis rendah lemak)
- 2 tbsp Cocoa powder (unsweetened)
- 60ml Santan (coconut milk) (fresh or boxed)
- 20g Butter (use plant-based for vegan)
- 1 large Egg (optional for richer texture) - pilihan
- 1/2 tsp Pandan extract (optional, for aroma) - pilihan
- 1/2 tsp Vanilla essence - pilihan
- a pinch Salt
Arahan
- 1
Line a small square pan (6x6 inch) with parchment paper for easy removal.
2 minutes
Ensure parchment overhangs for easy lifting.
- 2
Break Marie biscuits into quarters. Set aside in a large mixing bowl.
3 minutes
Do not crush too finely; chunky pieces give better texture.
- 3
In a saucepan over medium-low heat, combine butter, santan, and condensed milk. Stir until butter melts.
3 minutes
Use low heat to prevent burning the santan.
- 4
Add cocoa powder, vanilla essence, pandan extract (if using), and salt. Stir until smooth. If using egg, beat lightly and add now, stirring constantly to avoid scrambling.
5 minutes
Constant stirring prevents lumps and ensures even cooking.
Kenapa hidangan ini sihat
This healthy version of Kek Batik Marie limits added sugar and saturated fat by using low-fat dairy and modest butter. It is vegetarian, can be made vegan, and features wholesome ingredients like cocoa and coconut. By controlling portion size and using fresh, local ingredients, this dessert supports a balanced diet while still indulging your sweet tooth. It’s a great homemade alternative to highly processed snacks, and is easy to adapt for various dietary needs.
Marie Biscuit Layer Cake offers a lighter dessert option compared to traditional butter-rich cakes. Using low-fat condensed milk and santan reduces saturated fat content, while cocoa powder provides antioxidants. Coconut milk adds healthy medium-chain triglycerides (MCTs), and eggs (if included) contribute protein and vitamin B12. The use of minimal butter and optional pandan infuses natural aroma without added calories. Each serving provides moderate carbohydrates for energy, a small amount of protein, and controlled fats, making it suitable for mindful snacking.
Petua
- 💡Tip 1: For extra fragrance, use freshly squeezed santan (coconut milk).
- 💡Tip 2: Add a pinch of cinnamon or local spices for a unique twist.
- 💡Tip 3: Press the mixture firmly for neat, compact layers and easy slicing.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze up to 1 month; thaw before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
