Fuvahmulah best known for its shiny pebble beach (thoondu) and abundance of mango trees which bears the sweetest and juiciest mango’s is also a land of luxuriance of flavours. Is there anyone who doesn’t love “Hunihakuru” in Fuvahmulah? It’s the queen of all the desserts ( typically serves as a short eat).A delicate balance of desiccated young coconut ( huni) and sugar ( hakuru) cooked perfectly into a glossy and a sticky pudding wrapped in a soft cooked dough. These treats are popular during Ramazan. This is the most classical flavours I have known of Maldives.
scrapped young coconut
This brings back many wonderful childhood memories.The first time I saw someone making Hunihakuru was my grandma. Its from her I learnt the art of scrapping young coconuts sitting in the edge of her coconut scrapper slavering over the bulky pieces of the coconuts which she would let me have ( the love of a grandma is priceless)
Inspired from the traditional Hunihakuru I opted for a modern version. Easier to make and tasty too ( I hope I didn’t offend anyone). I wanted to do a full on traditional but the restrictions of shelter in place deprived me from making it possible( but there is always a next time). Traditionally the dough is made from rice flour wrapped in either banana or sea hibiscus leaf. This gives it a soft and sticky texture outside.
Perfectly cooked huni hakuru (see the glaze)
The evolution of Hunihakuru has been quite dramatic over time, outer layer of the dough varied from rice flour to normal dough boiling the Hunihakuru in water with the edges being fastened with a string and later changed to steaming it.The modern version is a soft crepe like outer layer, but one thing remained intact throughout is the filling which is what makes Hunihakuru outstanding from its counterparts.
Every aspect of Hunihakuru is delicious. Starting with the outer layer of a soft crepe and the filling. I love making the filling which comes together with only few ingredients. Sugar, coconut and flower infused water (mal fen) cook it until it becomes a thick pudding like paste. The key to a perfectly done Hunihakuru is slow cooking in a low flame adding the infused water gradually. There is something so good about the combination of coconut and sugar that is irresistible ( I cant help but eat while I make this and burn my tongue few times )
What you need
- 5 medium size young coconut (scrapped)
- 1/2 cup Sugar (adjust to your liking)
- 300ml Flower infused water (huvandhu mal fen)
For the outer layer
- 1 cup Flour
- 1 Egg
- 1 table spoon Sugar
- 2 cups Coconut milk
The outer layer of the Hunihakuru (modern version) comes together in just few minutes of work. Just toss in flour, egg and a little bit of sugar blend it with coconut milk. The texture should not be too thin or thick, swirl the batter around the pan covering the centre of the pan in a thin layer cook for about 1 minute and flip over and repeat the same. Place each of it in a plate until all of it are made and let it cool. This way it saves a lot of time.
Making the outer layer
Stuff the filling which is bursting of sugar and coconut flavours in to these pillowy soft crepes is all it takes to indulge your self in to this heavenly treats.You can see a lot of Hunihakuru variations across the country but this is by far the best (I’am not even biased 😉)
Glorified Hunihakuru
Hunihakuru beats out the rest of the short eats specially during Ramazan. Between ooin and aahing it just vanishes as soon as its being served in the table. This is just an absolute melt in to your mouth. Indulge yourself (a little guilty pleasure is ok).
