• Mix rice flour with coconut water, cover properly and leave for 4 hours
• Add coconut milk little by little and mix well
• Add baking soda and salt to form a thick batter, cover properly and leave for 2 hours
• Add ground juggery and mix well
• Roll the kanda leaf to make a cup (gotta) and bind the two edges with a toothpick
• Pour the thick batter into the cup and steam until you can see a crack in the center