For best result, please use a pure butter only. It taste rather different once you start using the Buttercup due to a slightly salty taste of the butter. But if your sense of tasting is not that great you wouldn't be able to tell the difference anyway XD

It is also important for you to measure everything you need before hand. You will not want anything to burn while measuring the ingredients that you need. Once everything have been prepared, we shall move to the first step.

Combine the eggs, condensed milk and sugar in a mixing bowl and mix it all together until all the items are incorporated. Whisk it lightly just like how you would beat a scrambled egg. Leave that aside once you are done.

On the other hand, you can break the biscuits to four pieces as shown above. Prepare this earlier, before the next step below begin.

Once you have prepared everything mention, melt the butter at a very low heat. The idea is to just let the butter melt, without turning it into oil. The colour and texture of a melted butter is almost like a condensed milk. This will take some time. Be patient, no rushing. 

After the butter has melted, add in the eggs and condensed milk mixture. You can now add on the heat. But be sure for it to be low to medium heat. Cook until the mixture forms curds. 

This is the look of the curds. Continue stirring. You will burn the mixture if you don't. Once the batter is thick enough, you can now add on the Nestum, Milo and Cocoa Powder.

Continue stirring until the batter has thickened and darken. The batter is heavy once you have added the dry ingredients. Keep on stirring. You are once step closer to the finishing touch~

Lastly, add the biscuits and stir until all the biscuits are coated with the batter.

Untuk kemudahan semua, lapiskan bekas yang kamu mau letak kek tu dengan plastik from side to side macam gambar di atas. Tujuannya adalah untuk memudahkan proses memotong kek ni nanti. Tinggal angkat pastik dan alihkan untuk di potong.

Put the batter in the container and lightly press the mixture sampai jadi padat. Lepas tu boleh la kasi rata atasnya. 

One of my trick to getting a smooth texture of the kek batik is to use a fondant smoother. Press lightly. If you don't have a fondant smoother just by using your hands or the back of the spoon will do the trick.

Leave the finished cake inside a chiller for at least 30-40 minutes before serving to make it easier to handle. And, we're done :)

The final look of the kek batik. Tadaa~

I actually make this kek batik to see a football match at the stadium. Sabah vs. Selangong PKNS FC. 

Habis kek batik dalam sekelip mata. Nda sempat gambar pun. XD The picture above (sliced kek batik) was from a previous batch.

The squads finished it and I'm satisfied. XD

When I got home, I made this cake upon order. So now I know better on how to ice a cake. Thanks again to You Tube. You've made my life better.

Thanks for reading. I hope this tutorial helps :)