Sticky black rice pudding, coconut carrots cake

Instructions

1. Combine soaked black rice, coconut milk, water, and salt in a pot. Bring to a boil, then simmer for 30-40 minutes until rice is tender.
2. Stir in grated palm sugar into the rice mixture and cook for another 5 minutes until sugar dissolves. Set aside to cool.
3. Preheat oven to 180 degrees Celsius. Grease a cake pan with coconut oil.
4. In a bowl, mix flour, baking powder, baking soda, cinnamon, and nutmeg.
5. In another bowl, beat eggs, brown sugar, melted coconut oil, and vanilla extract until well combined.
6. Fold in grated carrots and shredded coconut into the egg mixture.
7. Gradually add dry ingredients to the wet mixture, stirring until just combined.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Serve slices of coconut carrot cake with a side of sticky black rice pudding.

Prep

• Soak black rice in water for at least 4 hours or overnight.