1 cup Rice flour 1 cup thick coconut milk 1/2 lb ground juggery/sugar 1/2 cup coconut water 1/2 teaspoon Baking soda Salt to taste Kenda kola
Mix rice flour with coconut water and leave covered for 4 hours. Add the coconut milk little by little and mix juggery, baking soda and salt to form a thick batter. Again leave covered for 2 hours. Roll the kanda leaf to make a cup (gotta) and bind the two edges with a toothpick. Pour the thick batter in to the cup and steam until you can see a crack in the center. Serve with grated coconut mixed with treacle.
