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 and desserts. In Colombia and Panama, the grated flesh of coconut and coconut milk are used to make sweet "titoté". In Venezuela, pulp dishes are prepared with coconut milk and shredded fish in a dish called "mojito en coco". Coconut milk is used to make traditional Venezuelan dishes such as "majarete", a typical Venezuelan dessert, and "arroz con coco", also known as coconut rice. In Southeast Asia, coconut milk is used to make many traditional drinks. "Cendol" is a popular iced drink from this region containing chilled coconut milk and green jellies made of rice flour. Coconut milk is also