Recipe

Peranakan Sweet Potato Halwa

Nyonya Delight: Sweet Potato Halwa with a Peranakan Twist

4.4 out of 5

Indulge in the rich and aromatic flavors of Peranakan cuisine with this delightful twist on the traditional Iranian Sohan halwa. This Peranakan Sweet Potato Halwa combines the creamy sweetness of sweet potatoes with fragrant spices, creating a unique and irresistible dessert.

Dessert› Sohan halwa

Asian cuisine› Arab cuisine› Iranian cuisine

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Peranakan cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free (if coconut oil is used instead of butter), Vegan (if coconut oil is used instead of butter and vegan sugar is used)

Allergens

N/A

Not suitable for

Nut-free (due to the use of coconut flakes)

Ingredients

In this Peranakan adaptation, the traditional Iranian Sohan halwa is transformed by incorporating local Peranakan ingredients and flavors. The original recipe typically uses wheat flour, saffron, and rosewater, while the Peranakan version replaces the wheat flour with sweet potatoes and adds fragrant spices like cinnamon, cardamom, and nutmeg. The garnish of toasted coconut and rose petals adds a distinct Peranakan touch to the dish. We alse have the original recipe for Sohan halwa, so you can check it out.

500g (1.1 lb) sweet potatoes, peeled and grated 500g (1.1 lb) sweet potatoes, peeled and grated
200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
50g (1/2 cup) unsalted butter 50g (1/2 cup) unsalted butter
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
50g (1/2 cup) toasted coconut flakes 50g (1/2 cup) toasted coconut flakes
Fresh rose petals, for garnish Fresh rose petals, for garnish

Nutrition

Calories (kcal / KJ): 300 kcal / 1255 KJ
Fat (total, saturated): 12g, 9g
Carbohydrates (total, sugars): 45g, 30g
Protein: 2g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a large non-stick pan, melt the butter over medium heat.
2.
Add the grated sweet potatoes to the pan and cook for 5 minutes, stirring occasionally.
3.
Stir in the sugar, coconut milk, cinnamon, cardamom, and nutmeg. Cook over low heat, stirring continuously, until the mixture thickens and the sweet potatoes are tender (approximately 20-25 minutes).
4.
Remove the pan from heat and let the halwa cool slightly.
5.
Transfer the halwa to a serving dish and garnish with toasted coconut flakes and fresh rose petals.
6.
Serve warm or chilled.

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.
Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

For a more indulgent version, add a handful of chopped cashews or almonds to the halwa during the cooking process.
Adjust the sweetness according to your preference by adding more or less sugar.
To enhance the aroma, sprinkle a pinch of ground cardamom on top of the halwa before serving.

Serving advice

Serve the Peranakan Sweet Potato Halwa warm as a comforting dessert or chilled as a refreshing treat. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

Present the halwa in individual serving bowls, garnished with a sprinkle of toasted coconut flakes and a few delicate rose petals. This will elevate the visual appeal of the dish and showcase its Peranakan influence.