Halwa Maskad is an old skool dessert from when our Nenek and Atok were teenagers, or possibly earlier. It is soft and a little firm with a texture reminisce of Turkish Delight. You can add nuts for texture, or rose water for fragrance and flavour.
A kuih so rare, it is difficult to find
Serves 20 - 25 people
The purpose of massaging gluten out the flour is so the kuih will have a clear jelly-like sheen to it.
300g plain flour
Water for diluting dough, as needed.
50g rock sugar
1.5 liter water for diluting sugars
1 tsp. yellow food colouring
300ml cooking oil
1. Mix water bit by bit into flour to form a sticky paste. Don’t form into a dough ball. Keep massaging paste to make it stretchy.
2. When sticky paste is stretchy, massage over a cheesecloth to remove gluten by adding water bit by bit. The flour concentrate will fall to the bottom, minus sticky gluten substance left on the cheesecloth.
3. Leave flour concentrate overnight to sink to bottom of the container. Change water once or twice when flour has sunk to the bottom.
After leaving it overnight, it will look like this. Discard water and just use the flour concentrate at the bottom
4. The next day, put both sugars and water into a brass pot and cook over a charcoal stove to dilute.
5. Discard water from flour concentrate and only put the sediments into pot with sugars.
6. Add in yellow colouring and start stirring non-stop, scraping the bottom with every stroke so it doesn’t catch and burn.
It will look watery in the beginning
7. It will slowly thicken up after an hour of stirring.
Slowly, it is getting there
8. Keep stirring and when you can see bottom of the pot, it means the Halwa is thick enough. Time to add in the oil bit by bit. Stir well to incorporate oil.
After adding oil, it should look shiny and glossy
9.Remove from heat and transfer into a mould or container.
10. Let it cool down and chill in the fridge. Cut into cubes and serve.