Malaysian Chinese Style Sweet Potato Halwa with Fried Mantou

Ingredients

In this adaptation, the traditional Pakistani halwa is transformed into a Malaysian Chinese dessert by incorporating fried mantou. The original halwa is typically made with ghee, sugar, and aromatic spices like cardamom and saffron. However, in this recipe, we use Malaysian Chinese cooking techniques and flavors to enhance the dish. The addition of fried mantou adds a unique twist and creates a contrast in texture, making it a delightful fusion dessert. We alse have the original recipe for Halwa poori, so you can check it out.

• 500g (1.1 lb) sweet potatoes, peeled and grated 500g (1.1 lb) sweet potatoes, peeled and grated
• 100g (3.5 oz) butter 100g (3.5 oz) butter
• 200g (7 oz) condensed milk 200g (7 oz) condensed milk
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-6 mantou buns, sliced and fried until crispy 4-6 mantou buns, sliced and fried until crispy
• Chopped pistachios, for garnish (optional) Chopped pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 5g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat.
2. 2.
   Add the grated sweet potatoes to the pan and cook for 5-7 minutes, stirring occasionally.
3. 3.
   Add the condensed milk, sugar, ground cinnamon, ground nutmeg, and salt to the pan. Stir well to combine.
4. 4.
   Reduce the heat to low and cook the mixture for 20-25 minutes, stirring occasionally, until the sweet potatoes are soft and the mixture has thickened.
5. 5.
   Remove the pan from heat and let the halwa cool slightly.
6. 6.
   Serve the sweet potato halwa warm, garnished with chopped pistachios, alongside the crispy fried mantou.

Treat your ingredients with care...

• Sweet potatoes — Make sure to grate the sweet potatoes finely to ensure they cook evenly and create a smooth texture in the halwa.
• Mantou — Slice the mantou into thin pieces before frying to achieve a crispy texture. Adjust the frying time based on the desired level of crispiness.

Tips & Tricks

• For a richer flavor, you can substitute half of the butter with ghee.
• Add a pinch of saffron strands to the halwa for an extra touch of aroma and color.
• If you prefer a smoother texture, you can blend the halwa mixture in a food processor before serving.
• Experiment with different toppings such as crushed peanuts or toasted coconut flakes for added texture and flavor.
• Serve the halwa and fried mantou as a dessert or a sweet snack during festive occasions.

Serving advice

Serve the Malaysian Chinese Style Sweet Potato Halwa warm, either as a standalone dessert or with a scoop of vanilla ice cream for a delightful contrast of temperatures. The crispy fried mantou can be served on the side or placed on top of the halwa for an eye-catching presentation.

Presentation advice

To create an appealing presentation, place a generous portion of the sweet potato halwa in a shallow bowl. Arrange the crispy fried mantou slices on top of the halwa, creating a beautiful contrast of colors and textures. Garnish with a sprinkle of chopped pistachios for an added touch of elegance.