Clorot and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The "janur" or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt. These filled cones then being steamed for about 15 minutes until the dough inside the cone are cooked and hardened. Clorot
Vapor–liquid separator liquid droplets in the vapor as it exits the vessel. The feed to a vapor–liquid separator may also be a liquid that is being partially or totally "flashed" into a vapor and liquid as it enters the separator. The separator is only effective as long as there is an air space inside the chamber. The separator can fail if either the mixed inlet is overwhelmed with supply material, or the liquid drain is unable to handle the volume of liquid being collected. The separator may therefore be combined with some other liquid level sensing mechanism such as a sight glass