Biko Carrot Cake
Biko Carrot Cake
Ingredients
For the Biko Carrot Cake
- 2 cups glutinous rice, (malagkit)
- 2 cups water
- 1 can coconut milk
- 1 1/2 cups brown sugar, (or white sugar + molasses)
- 1 cup carrots, finely grated
- 1 cup crushed pineapple, drained
- 1 teaspoon cinnamon, to 2 teaspoons
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
For Topping
- 1/2 cup walnuts, to 1 cup, toasted and chopped (optional but recommended)
- as needed cream cheese frosting
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Biko Carrot Cake
For the Biko Carrot Cake
- 2 cups glutinous rice, (malagkit)
- 2 cups water
- 1 can coconut milk
- 1 1/2 cups brown sugar, (or white sugar + molasses)
- 1 cup carrots, finely grated
- 1 cup crushed pineapple, drained
- 1 teaspoon cinnamon, to 2 teaspoons
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
For Topping
- 1/2 cup walnuts, to 1 cup, toasted and chopped (optional but recommended)
- as needed cream cheese frosting
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 5 min