KUIH PENCUCI MULUT HALWA MASKAT

Halwa Maskat Utara, Kampung Padang Lalang, Simpang Empat, Seberang Perai, Pulau Pinang

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Introduction and history

Halwa Maskat is a traditional dessert of Penang.  Its origin is the city of Maskat of Oman in the Middle East, thus its name.  This rectangular delicacy is savoured by Indians in Penang, but so palatable and mouthwatering, it later inspired Malay culinarians, winning their heart that they  changed its name to halwa maskat


As times changed, this delicacy went through adaptation to the local taste.  It is not produced daily hence one is uncertain if it is also a favourite in other parts of Malaysia. 


Jellylike and sweet taste, halwa maskat is made of ghee, flour, and sugar, shaped into rectangle, coloured into yellow or orange.  So special, it is served only on festival days. 


Equipment/ Ingredients

INGREDIENTS FOR HALWA MASKAT



• 1/2kg of wheat flour

• 1/2kg of granulated sugar

• 250g of rock sugar

• 500ml of corn oil

• 500ml of water

• 2 pandan leaves

1 tablespoon yellow food coloring


Method / Preparation Method / Presentation Method

HOW TO MAKE HALWA MASKAT


Making high-quality halwa maskat requires the correct amount of ingredients and an elaborate lengthy cooking.  The mixture of ingredients needs to be fermented for three days and three nights before being stirred on a slow fire for five hours.  It has to be stirred continuously for to attain its smooth texture and  avoid being burnt.  


• The wheat flour is kneaded, then the 'gluten' removed.


• marinate the flour water that was ‘washed’ earlier and change it every six hours for three days until the last changed water is clear. Only then the white flour starch is deposited well.


How to Make Maskat Halwa Utara

• Knead the flour as one does to make doughnut.
• Pour water into a large container.
• Sieve the flour while rolling it to discharge the starchy water.
• Sieve and remove the starch.
• Let the water settle to remove the starch.  Replace it with fresh water. Repeat 3 times.
• Cook the granulated sugar, gula batu and pandan leaves. Then remove the pandan leaves.
•   Remove the clear water and add the settled flour to the melted sugar.
• Add the yellow coloring and stir continuously.
• When it is a little sticky, add oil gradually until it shines.
• Stir until it is well cooked.
• Store the halwa in a container.

Reference Source

i.      Bahan Bacaan : Resipi tiga dekat halwa maskat, Kosmo.com, Iswan Shafiq Isa, 3 November 2020

Location

Informant/Figure/Editor/Researcher
  • Maslina binti Muhamad Muktar
  • Halwa Maskat Utara, Kampung Padang Lalang, Simpang Empat, Seberang Perai, Pulau Pinang
Get Directions

State JKKN Contact Information

Zurairi bin Hanip

Cultural Officer

Jabatan Kebudayaan dan Kesenian Negara, Pulau Pinang
Kompleks Pustaka Warisan Seni, Lot No. 2180 Lintang P. Ramlee, Off Jalan P.Ramlee 10460 PULAU PINANG

04-281 7791 /7792

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