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Cook the glutinous rice: Pour 2 cups of glutinous rice (malagkit) into a rice cooker pot. Add 2 cups of water to the rice. Stir the rice and water with a spoon. Cook the rice in the rice cooker according to its instructions. Set aside once cooked.

Prepare the carrot cake sauce: Finely grate the carrots using a box grater. In a large pan, combine 1 can of coconut milk, 1 1/2 cups of brown sugar (or white sugar + molasses), 1 cup of finely grated carrots, 1 to 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt. Add 1 cup of well-drained crushed pineapple. Mix all ingredients thoroughly with a spatula.

Reduce the sauce: Cook the mixture over medium heat, stirring occasionally, until it reduces by half and a thick, deep brown sauce forms. This will take approximately 15 minutes.

Combine and press: Once the sauce mixture is thick, add the cooked glutinous rice to the pan. Stir the rice into the sauce until it is well combined and sticky. Line a 9x13 inch pan with parchment paper. Press the sticky rice and carrot cake mixture evenly into the prepared pan using a rice paddle or the back of a spoon.

Top and serve: Top the biko carrot cake with 1/2 to 1 cup of toasted chopped walnuts. Spread cream cheese frosting generously over the top of the cake. Cut into squares and serve.


Cook the glutinous rice: Pour 2 cups of glutinous rice (malagkit) into a rice cooker pot. Add 2 cups of water to the rice. Stir the rice and water with a spoon. Cook the rice in the rice cooker according to its instructions. Set aside once cooked.

Prepare the carrot cake sauce: Finely grate the carrots using a box grater. In a large pan, combine 1 can of coconut milk, 1 1/2 cups of brown sugar (or white sugar + molasses), 1 cup of finely grated carrots, 1 to 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt. Add 1 cup of well-drained crushed pineapple. Mix all ingredients thoroughly with a spatula.

Reduce the sauce: Cook the mixture over medium heat, stirring occasionally, until it reduces by half and a thick, deep brown sauce forms. This will take approximately 15 minutes.

Combine and press: Once the sauce mixture is thick, add the cooked glutinous rice to the pan. Stir the rice into the sauce until it is well combined and sticky. Line a 9x13 inch pan with parchment paper. Press the sticky rice and carrot cake mixture evenly into the prepared pan using a rice paddle or the back of a spoon.

Top and serve: Top the biko carrot cake with 1/2 to 1 cup of toasted chopped walnuts. Spread cream cheese frosting generously over the top of the cake. Cut into squares and serve.
