Cooking 101: Thai sticky rice with mango | SunStar

Cooking 101: Thai sticky rice with mango

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Cooking 101: Thai sticky rice with mango

Tuesday, September 12, 2017

Cooking the sticky rice

I HAVE been craving for Thai Sticky Rice one day after looking at some pictures and videos of people eating them on social media.

I decided to recreate a simple version of this sweet treat that you might want to try as well.

What you will need:

-2 cups sticky rice
-2 cups fresh coconut milk/1 can coconut milk
-5 tablespoons brown sugar (or depending on how sweet you want it to be)
-1/4 teaspoon salt
-1 ripe mango


First, cook the sticky rice. For this I tried the steaming method wherein I soaked the sticky rice in water for at least 6 hours (the longer the better), drained and placed it on a thin cloth and steamed it for 20 minutes. I had a lot of time to spare when I cooked this but cooking in normally will just result the same (Note: 1 cup of sticky rice is to 1 ½ cups of water).

Next, while the rice cooks, mix the coconut milk, brown sugar, and salt in a saucepan on medium heat and bring to a boil. Stir the cooked rice in the coconut milk mixture and allow to cool for at least 30 minutes.

Place the sticky rice mixture on a serving dish and place sliced mangoes on top. I am satisfied with how my dish turned out but if you really want it sweeter you can also make a sauce by mixing half cup of coconut milk, 2 tablespoons of brown sugar, cornstarch/tapioca starch (to thicken the sauce) and bring to a boil.

Cap it all off by drizzling the sauce and you can also add some toasted sesame seeds too.

Hope you give it a try this weekend! Until next week!


Hi, I’m Kriztja and thanks for reading My Notebook! Check out my blog: for more. Comments? Suggestions? Email me at:

Published in the SunStar Davao newspaper on September 13, 2017.

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