Preparation

1. Melt salted butter in a pot over low heat.
2. In a small bowl, mix hot water with instant coffee powder, stir until fully dissolved.
3. In another bowl, combine rice flour, coffee, and Cap Junjung Sweetened Creamer. Stir until no lumps.
4. Add the mixture into the pot. Continue to heat over low heat. Stir until the mixture thickened and comes to simmer. Continue to cook for another 3 to 5 minutes.
5. Break each caramel biscuit into half, mix the biscuit into the mixture.
6. Transfer the mixture into a square cake mold lined with parchment paper. Keep in chiller for 2 hours to set.
7. To make cheese layer, combine gelatin powder and water in a small bowl, set aside to let bloom. Heat the bloomed gelatin powder in microwave for 30 seconds to melt.
8. In another bowl, whip cream cheese, melted gelatin, vanilla essence, lemon juice, and Cap Junjung Sweetened Creamer until well mixed.
9. Whisk the whipping cream until stiff peak. Fold the whipped cream into the cream cheese mixture.
10. Pour the cream cheese mixture into the cake mold, on top of the kek batik. Keep in chiller for another 2 hours to chill.
11. Lastly, sprinkle the biscuit crumbs on the surface before serving.