Peranakan Sweet Potato Halwa

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. 1.
   In a large non-stick pan, melt the butter over medium heat.
2. 2.
   Add the grated sweet potatoes to the pan and cook for 5 minutes, stirring occasionally.
3. 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. 4.
   Remove the pan from heat and let the halwa cool slightly.
5. 5.
   Transfer the halwa to a serving dish and garnish with toasted coconut flakes and fresh rose petals.
6. 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.