Halawet Ahmad - Asian Fusion Delight

Ingredients

In this Asian adaptation of Halawet Ahmad, we replace the traditional semolina dough with delicate rice rolls made with coconut milk. The sweet sesame filling remains true to the original recipe, providing a familiar taste. Additionally, we introduce a fragrant rosewater syrup to enhance the overall flavor profile and add an Asian touch to the dish. We alse have the original recipe for Halawet Ahmad, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) sushi rice 1 cup (200g) sushi rice
• 1/4 cup (50g) white sugar 1/4 cup (50g) white sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) sweetened sesame paste 1/2 cup (100g) sweetened sesame paste
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 52g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice, coconut milk, sugar, salt, and water. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
4. 4.
   While the rice is cooling, prepare the sweet sesame filling. In a bowl, mix the sweetened sesame paste with honey and lemon juice until well combined.
5. 5.
   Take a small portion of the cooked rice and flatten it on a clean surface. Place a teaspoon of the sweet sesame filling in the center and roll it into a tight cylinder. Repeat with the remaining rice and filling.
6. 6.
   In a separate saucepan, combine the rosewater and sugar. Heat over low heat until the sugar dissolves, stirring occasionally. Remove from heat and let it cool.
7. 7.
   Heat the vegetable oil in a non-stick pan over medium heat. Fry the rice rolls until they turn golden brown on all sides. Remove from heat and let them cool slightly.
8. 8.
   Drizzle the rosewater syrup over the fried rice rolls and serve warm.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Sweetened sesame paste — If you can't find sweetened sesame paste, you can make your own by mixing regular sesame paste with powdered sugar.

Tips & Tricks

• To prevent the rice rolls from sticking to each other, you can lightly brush them with vegetable oil after frying.
• For an extra crunch, you can sprinkle toasted sesame seeds on top of the rice rolls before serving.
• If you prefer a stronger rosewater flavor, you can increase the amount of rosewater in the syrup.

Serving advice

Serve the Coconut Rice Rolls with Sweet Sesame Filling warm as a dessert. They can be enjoyed on their own or paired with a scoop of coconut or vanilla ice cream for a delightful contrast of temperatures and textures.

Presentation advice

Arrange the rice rolls on a serving platter, drizzle the rosewater syrup over them, and garnish with a sprinkle of toasted sesame seeds. The vibrant colors and enticing aroma will make this dessert a feast for the eyes as well as the taste buds.