Matcha Kek Batik Indulgence by Khalilwhid

Ingredients

• 250g (9 oz) marie biscuits, broken into quarters
• 250g (1 cup) unsalted butter
• 200g (3/4 cup) sweetened condensed milk
• 150g (1 cup) white chocolate compound, chopped
• 3 tbsp culinary grade matcha powder
• 1/4 tsp salt

Instructions

1. Melt the butter in a large non-stick pan over low heat until completely liquid.
2. Add the condensed milk and white chocolate to the pan, stirring constantly for 3-5 minutes until the chocolate is fully melted and the mixture is smooth.
3. Sift in the matcha powder and salt, whisking vigorously for 1 minute to ensure there are no lumps and the color is uniform.
4. Remove the pan from the heat and fold in the broken Marie biscuits, ensuring every piece is thoroughly coated in the matcha mixture over medium heat until heated through, about 5 min.
5. Transfer the mixture into a parchment-lined square baking tin (8x8 inch), pressing down firmly with a spatula to remove any air pockets until ready to serve.
6. Refrigerate for at least 4 hours, or preferably overnight, until the cake is firm and set before slicing into squares.