Baking Batik Vico Cake

Vico Cake

Vico Cake is a variation of the Batik Cake which is according to my knowledge, originates from Brunei. The method to making this cake is similar to Batik cake and the only major difference is Vico Cake uses Malted Cocoa powder and chocolate flavoured marie biscuits.

Experiment 1: Too sweet. So I lessen the sugar to 1/2 cup.

Experiment 2: Too gooey. Too much liquid.So instead of 3 eggs, I used 2 eggs.

You may vary it if you like. Omitted sugar and added more condensed milk to other version of the Vico Cake. Some even used Coffee flavoured marie biscuits.

Although this recipe is simple and easy, it does require a systematic execution. You must prepare in advance the baking tin and all the ingredients beforehand as the cooking process will be very fast. If you don't follow the flow of the cooking process, you will end up with not cake but an ugly mixture of scrambled egg, sweetened oily butter and soggy biscuits.

Preparation time: 10-15 mins

Cooking time: about 15 mins

Ingredients:

     

1 block (1 cup) of butter

1/2 cup of sugar

1/2 cup of condensed milk

2 large eggs

3 cups of Nestum , plus extra for topping

3 cups Vico

2 tablespoon Horlicks

1 packet / 350grams of Chocolate flavoured marie biscuits – break into 4

Nestum is a product of Nestle which is like a malt flavoured cereal. Please do not substitute with oats, I've tried it and it didn't taste that great.

You may substitute Vico with Ovaltine or any other brand of malted chocolate powder.

Instructions:

Important Note: The cooking sequence is very important.

1. Cover the baking tin with cling wrap. Line tin with non-stick baking paper. This will make it easier to take out the cake out of the tin when it's cool.

 2. Prepare 3 bowls.

3. In bowl No.1, whisk together sugar, condensed milk and eggs until welll combined.

4. In bowl No.2, mix together vico, horlicks and nestum.

 5. In bowl No.3, break the marie biscuits into small pieces.

6. Arrange the bowl on a countertop nearest to the stove in the order following the bowl number I mentioned earlier.

7. I would prefer you use a non stick wok but any kind of wok would do. Turn on the stove to medium heat and melt the butter.

8. Once the butter is melted, mix in the sugar/condensed milk/egg mixture. Mix until it's thick and shiny to ensure the eggs are cooked.

9. Add in the vico/nestum/horlicks mixture.

10. Continue to stir until all the ingredients are combined. By now, it will look like sticky chocolate blob.

11. Finally, mix in the biscuits.

Tip: You will know the mixture is cooked when the biscuits are covered by the chocolate mixture and the mixture does not stick to the wok.

12. Pour everything into the baking tin. Press it into the tin. Once this is done, sprinkle the extra nestum on top of the cake.

Tip: The mixture will be hot, so cover the top of the cake with more clingwrap and press it down using your oven mitt.

13. Let the cake cool to room temperature. Then put it in the fridge to set. I usually leave the cake in the fridge overnight.

The clingwrap makes it so much easier to take out the cake.

View from the top.

View from the inside.

Cut into bite size pieces.