Rinse the sweet rice thoroughly under cold water until the water runs clear. Place the sweet rice in a bowl with 200g of water and let it soak for at least 30 minutes.
2
Peel the carrots and roughly chop them into 2-3 cm pieces.
3
In a medium pot, combine the chopped carrots with 200g of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the carrots are very tender, about 10-15 minutes.
