Acehnese Coconut Halwa

Ingredients

In the adaptation of Omani halwa to Acehnese cuisine, the main difference lies in the use of ingredients. While the Omani halwa primarily uses rosewater and saffron for flavoring, the Acehnese Coconut Halwa incorporates coconut milk and fragrant spices like cardamom, cinnamon, and cloves. This adaptation gives the Acehnese version a distinct creamy and aromatic profile, highlighting the flavors commonly found in Acehnese cuisine. We alse have the original recipe for Omani halwa, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) gula aren (palm sugar), grated 1 cup (200g) gula aren (palm sugar), grated
• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (30g) toasted coconut flakes, for garnish 1/4 cup (30g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer.
2. 2.
   Add the grated palm sugar to the simmering coconut milk and stir until it dissolves completely.
3. 3.
   In a separate bowl, combine the glutinous rice flour, ground cardamom, ground cinnamon, and ground cloves.
4. 4.
   Slowly add the rice flour mixture to the simmering coconut milk, stirring continuously to avoid lumps.
5. 5.
   Cook the mixture over low heat, stirring constantly, until it thickens and pulls away from the sides of the pan. This should take about 15-20 minutes.
6. 6.
   Remove the pan from heat and let the halwa cool slightly.
7. 7.
   Grease a square or rectangular dish with a little oil and transfer the halwa mixture into it. Smooth the surface with a spatula.
8. 8.
   Sprinkle the toasted coconut flakes evenly over the halwa.
9. 9.
   Allow the halwa to cool completely and set for at least 2 hours before cutting it into squares or diamond shapes.
10. 10.
    Serve the Acehnese Coconut Halwa as a delightful dessert or snack.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Gula aren (palm sugar) — Grate the palm sugar before adding it to the coconut milk for easier dissolving.
• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the desired sticky texture.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ground nutmeg or a splash of vanilla extract to the halwa mixture.
• For a more festive touch, you can sprinkle crushed pistachios or almonds on top of the halwa along with the toasted coconut flakes.
• If the halwa becomes too thick while cooking, you can add a little warm water or coconut milk to adjust the consistency.
• Store the Acehnese Coconut Halwa in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Acehnese Coconut Halwa at room temperature or slightly warmed. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the Acehnese Coconut Halwa on a decorative platter, garnished with additional toasted coconut flakes and a sprinkle of ground cinnamon. You can also place individual pieces in colorful cupcake liners for an attractive display.