• 28 oz. Coconut milk (2-14oz. cans.)
  • 5 lb. Sweet Rice Flour (modified with non-glutinous flour)
  • 1 lb. Sweet French Butter
  • 2 cups Dark brown sugar
  • 10 oz. Sliced Almonds
  • 8 oz. Chopped Pine Nuts
  • 14 oz. Shredded Coconut Flakes
  1. Soak sweet rice flour overnight in 8 quarts of water.
  2. Drain excess water that rises to top and cook sweet rice slowly over low heat stirring constantly until creamy smooth. Add a little of the drained water if mixture starts to thicken.
  3. In a separate pan melt butter and dissolve sugar in coconut milk while stirring constantly until creamy smooth.
  4. Turn off heat and then add almonds, pine nuts and fold into mixture.
  5. While mixture is still warm and pliable, place into shallow buttered and sugared pans 1" thick.
  6. Refrigerate until firm, then cut into 3" squares, or 1" x 6" bars.
  7. Wrap in wax paper or plastic and then in aluminum foil.
  8. Freeze.
  9. When thawed, a sugar coating will crystallize on the exterior which will give the Alua a crunchy exterior with a soft chewy interior.
  10. Best if thin sliced to ⅛" thickness and eaten with plain hot tea.
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