The internet has given us an opportunity to recreate the Batik fabric we used to wear in the early days of our home country.

We’ve got some inspiration from the old days of fashion, like our new, much lighter, batik lambo, and even our favorite, the new Batik air.

Here’s how to get started.


Make your own batik in the kitchen.

We love to take things one step further and start to make our own batiks.

This is a great way to learn about how batik has evolved over the years, and we hope you will too.

Here is a list of the ingredients you’ll need for a batik.

Ingredients 1-1/2 cups of coconut oil 1 teaspoon of sugar 2 tablespoons of vanilla extract 1/2 teaspoon of cinnamon 3-4 tablespoons of flour 1-2 teaspoons of baking powder (optional) 1-3 teaspoons of cinnamon, ground 1-4 teaspoons of ground ginger 1-8 tablespoons of sugar 1/4 cup of coconut milk (or other liquid of your choice) 1/8 teaspoon of salt 1-5 tablespoons of coconut cream, like almond milk or maple syrup Instructions Place the coconut oil, sugar, and vanilla in a large bowl.

Add the cinnamon, flour, baking powder, and cinnamon.

Stir until the mixture forms a sticky dough.

Add salt and coconut milk and mix until well combined.

Gently fold in the coconut cream until combined.

Cover the bowl with a kitchen towel and place in the fridge for an hour or so.

Let it sit in the refrigerator for at least 30 minutes before you begin.

In the meantime, prepare your sponge.

Preheat the oven to 350°F (180°C).

Roll out your sponge and cut the top in half.

Place the cut end of the sponge in a clean dish, like a clean towel or baking dish.

Wrap the sponge around the cut edge of the cut piece of sponge.

Place it in the oven for 30 minutes or until the sponge is cooked through.

Remove the sponge from the oven and remove the paper backing.

Use your fingers to pry the top of the dish from the sponge and pull it out of the pan.

Use a spatula to gently pull the sponge apart from the rest of the paper, and then remove it from the pan and set aside.


Make the batter.

In a medium bowl, whisk together the coconut milk, sugar and vanilla.

Set aside.

In another medium bowl whisk together flour, cocoa powder, baking soda, cinnamon, ginger, and salt.

Set the bowl aside.

Add 1 tablespoon of coconut flour to the bowl of the bowl you just whisked together.

Stir the mixture until smooth.

Add more coconut flour as needed.

If you are making your own batter, you may need to add more coconut oil.


Put the sponge into the bowl and fold it around until it becomes a smooth, flaky ball.

Put in the bowl in a single layer.

Spread the batter evenly over the surface of the baking dish, starting on the bottom.

The batter will expand as it cooks.

Bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Remove from the baking sheet and allow the cake to cool for about 15 minutes before slicing.

Repeat with the other side of the batik, until all the cake is coated.

You can freeze the batik if you want to save it for later.


Eat your batik!

The bats are the best part of our batik celebrations! Enjoy!