Preparation

1. Melt salted butter in a pot over low heat. In a bowl, combine Cap Junjung Sweetened Creamer, pandan essence, green food coloring, and rice flour. Mix until no lumps.
2. 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 3 to 5 minutes.
3. Add in the coconut biscuit, mix well. Transfer the mixture into a cake mold lined with parchment paper, set aside.
4. 4.To make topping, melt gula melaka in a pot. Add in shredded coconut, mix well.
5. 5.Spread the shredded coconut on the kek batik. Keep in the chiller to chill for at least 4 hours.