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 candy also produced by the James O. Welch Company. Sauerkraut candy is made with grated coconut. Grated coconut is often used in various chocolate confections. The Bến Tre Province is nicknamed by Vietnamese as the "Land of Coconut" (Xu Dua). The Vietnamese term for coconut candy is "kẹo dừa", with kẹo = candy and dừa = coconut. Coconut candy was originally associated with Mỏ Cày, a small township within the Bến Tre province. The production of Vietnamese coconut candy starts with the grating of fresh coconut flesh. The grated flesh is then pressed to extract coconut milk and coconut cream. The