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 milk white inner flesh of a brown coconut and mixing the shredded coconut pulp with a small amount of water in order to suspend the fat present in the grated pulp. The grating process can be carried out manually or by machine. Coconut milk has a fat content of up to 24%, depending on the fat level of the coconut pulp and the quantity of added water. Coconut milk exists in two grades: thick and thin. "Thick" coconut milk usually contains 20–22% fat while "thin" coconut milk usually contains 5–7% fat. Thick milk is prepared by directly squeezing grated coconut pulp