Pathein Halawa Recipe

Rice flour: A fine flour made from ground rice, used to create the batter.

Coconut milk: A creamy liquid extracted from grated coconut meat, adding richness to the dessert.

Sugar: Sweetens the halawa and balances the flavors.

Water: Used to make the rice flour batter.

Ghee: Clarified butter that adds a rich, nutty flavor and is used for frying.

Raisins: Dried grapes that add a sweet, chewy texture.

Cashew nuts: Adds a crunchy texture and nutty flavor.

Cardamom powder: A spice that adds a unique, aromatic flavor to the dessert.

When making Pathein Halawa, ensure that the rice flour batter is smooth and lump-free before adding it to the coconut milk and sugar mixture. This will help achieve a silky texture in the final product. Additionally, continuously stir the mixture on low heat to prevent it from sticking to the pan and to ensure even cooking. This constant stirring is crucial for achieving the right consistency and preventing the halawa from becoming too thick or burning.

• rice flour - Substitute with glutinous rice flour: Provides a similar texture and consistency, though it may be slightly stickier.

• coconut milk - Substitute with almond milk: For a lighter, nutty flavor, though it will be less creamy.

• sugar - Substitute with honey: Adds a natural sweetness and a slight floral note, though it will alter the texture slightly.

• water - Substitute with coconut water: Enhances the coconut flavor and adds a subtle sweetness.

• ghee - Substitute with butter: Provides a similar rich, creamy texture, though it lacks the nutty flavor of ghee.

• raisins - Substitute with dried cranberries: Adds a tart flavor and chewy texture, providing a different but complementary taste.

• cashew nuts - Substitute with almonds: Offers a similar crunch and nutty flavor, though slightly different in taste.

• cardamom powder - Substitute with cinnamon powder: Provides a warm, sweet spice, though it will change the flavor profile.

• Allow the Pathein Halawa to cool completely at room temperature before storing. This ensures that condensation does not form, which can make the dessert soggy.

• Once cooled, cut the halawa into individual pieces. This makes it easier to store and serve later.

• Place the pieces in an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to prevent sticking.

• Store the container in a cool, dry place if you plan to consume the halawa within a few days. For longer storage, place the container in the refrigerator.

• To freeze, wrap each piece of halawa individually in plastic wrap. This helps to maintain its texture and prevents freezer burn.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.

• When ready to enjoy, thaw the halawa in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.

• To refresh the texture, you can warm the halawa slightly in the microwave for a few seconds, but be careful not to overheat as it can become too soft.

• Microwave Method: Place the Pathein Halawa pieces on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't dry out.

• Steaming Method: Set up a steamer with water and bring it to a boil. Place the Pathein Halawa pieces on a heatproof plate and place it in the steamer. Cover and steam for about 5-7 minutes until heated through. This method helps retain the dessert's moisture and texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the Pathein Halawa pieces on a baking tray lined with parchment paper. Cover the tray with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally.

• Stovetop Method: Heat a non-stick pan over low heat. Add a small amount of ghee to the pan. Place the Pathein Halawa pieces in the pan and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even heating. This method can add a slight crispiness to the edges.

• Air Fryer Method: Preheat the air fryer to 300°F (150°C). Place the Pathein Halawa pieces in the air fryer basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: To combine the rice flour and water into a smooth batter.

• Whisk: To ensure the rice flour and water are well-mixed without lumps.

• Pan: To heat the ghee and fry the cashew nuts and raisins.

• Spatula: To stir the mixture continuously while cooking.

• Measuring cups: To measure the rice flour, coconut milk, sugar, water, ghee, raisins, and cashew nuts accurately.

• Measuring spoons: To measure the cardamom powder precisely.

• Tray: To pour the cooked mixture into and let it cool.

• Knife: To cut the cooled halawa into pieces.

• Stove: To provide the heat source for cooking the mixture.

Prepare ingredients in advance: Measure and set aside rice flour, coconut milk, sugar, and ghee before starting.

Use pre-roasted nuts: Save time by using pre-roasted cashew nuts and raisins.

Simultaneous tasks: While the coconut milk and sugar are heating, prepare the rice flour batter.

Non-stick pan: Use a non-stick pan to reduce the need for constant stirring and prevent sticking.

Cooling shortcut: Place the tray in the fridge to cool the halawa faster.