Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
Foto folgt
Mittel
Pathein Halawa (Glutinous Rice Halva)
The sweet that made a delta town famous — glutinous rice flour cooked down with coconut, butter, milk and sugar into a dense, glossy slab studded with poppy seeds. First sold in Pathein in the 1930s and still what you bring back from there.
Quelle
Rezept von Burmese home kitchens · 🏺 Traditionell · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.
Pathein · the delta town's halva — An ownerless regional sweet, so no cook is credited. The cited article confirms pathein halawa as a pudding of glutinous rice flour, rice flour, coconut, sugar, poppy seeds, butter and milk with wet and dry variants, first sold in Bassein (Pathein) in the 1930s, and made like mont kalama and htoe mont. The flour ratio, the butter-beading cue, timings and quantities are this book's own.
Zubereitung im Video · 2 Videos
⏱ 75 Min.🍽 12 Portionen🔥 310 kcal🇲🇲 Myanmar
HalalVegetarischGlutenfrei
Zubereitung
Whisk both flours into the coconut milk and milk until completely smooth. Strain to catch any lumps.
Pour into a wide heavy pan with the sugar and salt. Cook over medium-low heat, stirring constantly with a flat wooden spatula, for about 25 minutes as it thickens from a batter into a paste.
💡 Constantly, and across the whole bottom. This is a halva — the moment you stop stirring it catches, and a scorched patch tastes through the whole slab.
Add the butter a piece at a time, stirring each in fully. Keep cooking and stirring another 15–20 minutes until the mass pulls away from the sides of the pan in one glossy lump and the butter starts to bead on the surface.
💡 Beading butter is the signal. Stop earlier and it never sets; go on much longer and it turns toffee-hard.
Stir in the grated coconut and half the poppy seeds.
Scrape into a buttered tray, press flat with a buttered spatula to about 2.5 cm, and scatter the remaining poppy seeds over the top, pressing them in.
Cool completely — at least 4 hours — before cutting into diamonds.
💡 Tipps
- This is the 'dry' halawa that keeps a week and is boxed for gifts. The 'wet' version stops cooking earlier and is eaten warm with a spoon.
- It is made the same way as mont kalama and htoe mont — the Burmese family of stirred rice sweets. Once you have done one, you have done them all.
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