Halwa Maskat or English Halwa is a type of traditional sweet or dessert that is popular in the northern states of Malaysia. This sweet is square-shaped and golden yellow in color, resembling jelly or dumplings. Halwa Maskat is also known as English Halwa. However, this traditional dessert is believed to have originated from the city of Masqat in Oman, a Middle Eastern country, and was later adapted with local ingredients. The word "halwa" itself, which means a sweet or food soaked in sugar syrup, is used to refer to the sweet treats of Indian origin. When cultural assimilation took place, this dessert was named Halwa Maskat.

Halwa Maskat is not a dessert that is served daily. It is typically found during celebrations. This sweet is more commonly seen during the Aidilfitri festival, as the Mamak and Malay communities in Penang prepare Halwa Maskat for the occasion. This dessert is considered part of the list of "old-time cakes" because making it requires local wisdom or the "skills" of the elders. This is because, to make this special dessert, the dough, which consists of wheat flour, needs to be fermented for three days and three nights. Halwa Maskat is made from a mixture of wheat flour, ghee, and sugar as the main ingredients. After the flour has been fermented, the mixture needs to be stirred over a slow fire for five hours without stopping to achieve the sticky texture that forms Halwa Maskat. Due to this complicated preparation process, Halwa Maskat does not need to be stored in the refrigerator. It can last for months at room temperature. Its somewhat sweet and rich taste, resulting from the sugar and ghee used in the recipe, makes this dessert different from other traditional sweets. Because of the intricate preparation, this dish is classified as a special dessert and is served on special occasions. Unfortunately, the younger generation is not interested in making this dessert due to its difficulty, but isn’t this dessert a reflection of the culinary excellence of our culture?