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The first step is to add coconut milk, sugar, salt, and pandan leaves to a pot and bring to a boil. Once boiled, add thick coconut milk and remove from heat to let it cool slightly. The rice used for making this kuih should be soaked until fully expanded, then crushed and sifted to obtain finely textured rice flour. Pour the boiled coconut milk into the rice flour and stir until it becomes a smooth kuih mixture.

Prepare the kelongsong (cone-shaped casing) for the kuih selorot, made from young nipa palm leaves, measuring five to seven inches in length and about three to four inches in circumference. Pour the rice flour mixture into each kelongsong until full. Typically, 30 to 50 casings are prepared, depending on whether the kuih is intended for sale, family treats, or special gatherings. Arrange the kelongsong upright in a steamer pot to prevent the batter from spilling. This position also makes it easy to arrange and remove them once cooked, as well as to check their readiness.

Heat the steamer and add a few pandan leaves for a pleasing aroma during the steaming process. The steaming time usually ranges from 20 to 30 minutes, depending on the batch size and the size of the nipa leaf casings. If the casings are larger, a longer steaming time will be required. To check if the kuih selorot is thoroughly cooked and ready to be served, use a skewer that is twice the length of the casing to poke the mixture. If the batter does not stick to the skewer, the kuih is fully cooked and can be removed from the steamer to be enjoyed.

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