Ahloa (Thai Sweet Gems)

Ahloa (Thai Sweet Gems)
These lovely colorful gems are one of my Thai favourite treats. They are called Ahloa (Ah Loa). Originate from Portugal but have been in Thai kitchen over many centuries. These cute little treats are available in any Traditional sweet store, school canteen, shopping malls and souvenir shops. We love munching on a handful of these beautiful natural scented sweets.

Ahloa is made with flour, sugar, coconut milk, natural food color extracts and the flower infused water. Though the ingredients and method of making sounds simple, but it produces such an impressive outcome with the thin crunchy crust coated the sticky chewy interior.

Ahloa is a charming treat because of its vibrant multicolor and the beautiful floral fragrances. Traditionally colors in Thai sweet derived from pure natural ingredients such as flowers, leaves, fruit skin, etc. The not only gives the color but assorted the fainted- scents to the dessert.

Ahloa (Thai Sweet Gems)

Ingredients (make about 1 1/2 cup)

2 cup flour

2 cup sugar

3 cup coconut milk (if used fresh coconut, use flower infused water for extraction)

Food color- See Natural food coloring post- green (from pandan leaves), pink (from dragon fruit skin), purple (from butterfly pea flowers), brown (from cocoa powder), yellow (night blooming jasmine), etc.


  1. Dissolve sugar in coconut milk and keep aside.
  2. Sift the flour into the large mixing bowl then gradually add coconut milk mixture in and stir until there is no lump.
  3. Divide the batter into separate bowls if you want different colors. Add natural food colors as much as you like to get preferred color.
  4. Cook the batter one by one over the medium heat. Vigorously and continuously stir until the batter become transparent and very thick (almost like dough). Remove from the heat and keep aside. Repeat the process for other batches.
  5. When the cooked batter cool down, pile it into the piping bag with small nozzle.
  6. Squeeze small amount at the time into a clean nonstick baking tray.
  7. Dried in the hot sunlight for several hours until harden and crunchy from the outside. You can also bake them in low heat oven for 10-15 minutes or until find the same result.
  8. Store in airtight container upto 1 month.

These colorful mini cookies are very addictive. They are sweet, creamy, chewy and melting at the same time. My kid adores these dulcet confections. It is good to make in big batches because they can be store in room temperature for several days. They are cute and great for gifting your foodie neighbors and friends.

Have a lovely day,

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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