Xôi Cà Rốt - Carrot Sticky Rice


4 cups Glutinous Rice

2 cups Baby Carrots

3 1/2 cups Water

1 teaspoon Salt

1/2 cup Coconut Cream

2 tablespoons Sugar


for Topping

1/2 bag Shredded Coconut

6 tablespoons Sesame Seeds or Peanuts

4 tablespoons Sugar

1 teaspoon Salt



Pureeing Carrots

In a blender, puree carrots and water until smooth. Use a strainer to separate the juice from carrots residue. Use a spoon to press the carrot residue down to extract all the juice. Discard the carrot residue. Make 3 1/2 cups. Add salt and stir well. Set aside.


Preparing Coconut Cream

In a small mixing bowl, combine coconut cream and sugar.  Mix well. Set aside.


Cooking Glutinous Rice

Rinse the sweet rice a few times until the water runs clear. Drain the water completely. Transfer rice and carrot juice to a rice cooker. Stir to combine all ingredients well. Set rice cooker to ‘Cook’. Allow to cook until the button switches over to ‘Keep Warm’. Add coconut cream mixture. Stir the rice. Cover and let it cook for another 10 -15 minutes to ensure the sweet rice is cooked evenly.


Steaming Shredded Coconut

Since the shredded coconut I bought is frozen so I like to steam it before serving. If using fresh shredded coconut which you can shred it straight from a mature coconut, steaming it is not necessary. 


Preparing Sesame Seeds

In a frying pan, roast sesame seeds or peanuts on a medium low heat until golden. Let it cool down. Place sesame seeds in a ziploc and slightly crush it to release the nutty aroma of sesame seeds. 

Combine roasted sesame seeds, sugar and salt and mix well. Set aside.

Place carrot sticky rice on a plate or a banana leaf. Sprinkle a generous amount of sesame seed mixture over it. Top with shredded coconut then sprinkle a little more of sesame seeds mixture.