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
Coconut rice is quite similar to coconut rice with addition of turmeric as coloring and flavoring agent. Another similar coconut rice recipe are rice dumplings with thicker texture, such as "burasa" from Makassar and "lemang" popular in Minangkabau. "Nasi lemak" (coconut milk and pandan leaf) is the most popular coconut rice recipe in Malaysia. It is considered a national dish of Malaysia. In Thai cuisine, sweet coconut rice is very popular as a dessert or sweet snack. It is made with glutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripe mango and an additional dollop