2 packs al alali Muhalabia Mix
2 large cans liquid coconut milk
8 tbsps. desiccated coconut
½ cup Egyptian rice in 2 cups water without salt or sugar
¼ cup rose water
2 tsps. Butter
5 tbsps. brown sugar
2 tbsps. water
1 tbsp. al alali Apricot Jam
2 tsps. al alali Vanilla Powder
1 tbsp. Dates molasses
1 tbs. al alali white Oats
2 tbsps. fresh cream
1/2 cup al alali Strawberry Syrup
Method:
• Roast coconut flakes until golden color.
• Cook brown sugar with butter, water, al alali Apricot Jam and Dates Molasses until caramel color. Mix with cream.
• Place al alali Muhalabia Mix in a deep bowl, add al alali White Oats and 2 spoons of coconut milk, cook until thick, Add one spoon of cream.
• Add one tablespoon of al alali Strawberry Syrup in each cup.
• Spread Muhalabia over the rice.
• Spread caramel over the Muhalabia while hot.
• Garnish with roasted coconut.
• Refrigerate until cool.
• Serve cold and enjoy!