10 hours ago
Batu Pahat family preserving ‘halwa maskat' heritage
Shamsul with his family's heirloom recipe 'halwa maskat' that symbolises cherished history and perseverance. — Bernama
Mention halwa maskat and many will picture it as a traditional delicacy from the northern states of peninsular Malaysia.
However, in Kampung Bintang, Batu Pahat in Johor, a husband-and-wife duo are preserving the legacy of this sticky sweet believed to have originated from the Middle East.
While it is their enterprise, they are also ensuring that the sweet's heritage endures.
For Shamsul Bahri Ahmad, 64, and his wife Fauziah Hassan, 55, halwa maskat is more than just a confection, it is a symbol of familial love, cherished history and perseverance.
Although the process of making the confection is intricate and time-consuming, the couple is driven by hope that this centuries-old sweet will not be lost to the tide of modernisation.
'We will keep doing it for as long as we can.
'This isn't just about business; it's about preserving a heritage that is on the brink of being forgotten,' said Shamsul when met by Bernama.
According to him, halwa maskat can be traced back to Muscat, Oman.
During the era of the Malay Sultanate, the sweet was once considered a royal delicacy.
Over time, the local community adapted the Muscat recipe, infusing it with flavours and ingredients that better suit the Malay palate.
For Shamsul and Fauziah, what began with just 200kg of the product in 2012 has now grown to 800kg each festive season, reflecting growing demand.
However, due to the commitment involved, Shamsul only makes it once a month.
'To produce authentic halwa maskat, you need to thoroughly mix flour, ghee, rock sugar, cardamom and almonds continuously for hours.
'Most importantly, the wok and spoon must be made of copper to ensure the halwa retains its vibrant colour and doesn't turn dark,' he explained.
Shamsul expressed gratitude to the Johor government for supporting his efforts through various programmes, including the Majestic Johor Festival.
He is now passing down his knowledge to his third son, Muhammad Haziq, 29, to ensure that the art of making halwa maskat continues beyond his generation.
'I learned from my mother, who learned from her ancestors.
'I want this heritage to live on.
'People may see it as just a sweet, but for us, it's a legacy,' said Shamsul.
