Reviewed: Apr. 17, 2008

I was looking for a Filipino sticky rice, and even though this is slightly different than what I wanted it was great. All of it was gone within the day. I would change a few things to make it more Filipino, first I was boil the first set of coconut milk and sugar for about a minute or two so the ultimate outcome was a bit more solid (I wanted it to be more rubbery). Then I would cook the rice longer (It was kind of hard). My Grandmother would always drizzle chocolate on top instead of mangoes and sesame seeds. I don't think the sauce is necessary at all, its good by itself. All in all this is a great recipe!

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Reviewer:

Kay E. F.

Cooking Level: Intermediate

Home Town: Mombasa, Coast, Kenya

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Reviewed: Apr. 5, 2008

This is an excellent recipe! The first time I made it for my family they cleaned their plates...now I'm making this for a potluck. Very tasty!

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DeborahVictoria

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 4, 2008

This tasted GREAT! It was just as expected from the first time I had it two weeks ago. I would REALLY recommend to reduce the sugar level. I found it a bit too sweet, but it still tasted great. TIP: Stir your coconut milk while you let it boil or it will erupt like a volcano.

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lawleepop

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Reviewed: Mar. 31, 2008

I added 1 tbsp of the black sticky rice as well. The color turn out great! Don't use too much of the sesame seed, because the taste will take over!!!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Mar. 31, 2008

It is best to cool this by spreading it in a thin layer on a cookie sheet and then covering it. It cools faster and gets real sticky. My family found this too sweet so next time I'll reduce the sugar by quite a bit, but otherwise it was fantastic! Even my non-coconut eaters loved it!

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SHANA5522

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Feb. 28, 2008

Everyone is right. This is the best sweet sticky rice recipe that I have found so far. Although I did not have any mangoes at hand, I used chilled pineapples as an alternative, and I also added crushed peanuts as well. Turned out to be an amazing and refreshing dessert.

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Reviewer:

Hannah

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

I omitted the sauce and used this to make sweet sticky rice balls for my husband to take to work with him. He loved them! Next time I might roll them in a little coconut or sesame seeds.

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MBIF

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 15, 2008

This was DELICIOUS! Exactly as I remember it from Thai restaurants. I didn't have tapioca starch, so I also used corn starch and noticed no change in flavor. I will definitely be making this again!

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amandatee

Cooking Level: Intermediate

Home Town: Montpelier, Virginia, USA

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Reviewed: Feb. 2, 2008

OMGoodness....SO good! I have been looking for a recipe that matches this dish that we always get in the Thai restaurants, and this is it!! I used Jasmine rice and cornstarch instead of tapioca starch, and followed the directions exactly as written. The whole family loved this! Thanks!

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thegirlcancook

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 23, 2008

Good but when I make it again, I will try reducing the sugar by about 1/4 of a cup. The family indicated that it was a bit too sweet.

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Reviewer:

Scott

Cooking Level: Intermediate

Home Town: Mclean, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Jan. 2, 2008

OMGosh... this is the best... just like when I was in Thailand! LOVED IT!!! The only difference was the rice from Thailand was steamed in a bamboo basket... but that would be more work.

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