Jeepney Press

KUSINa NI CHRIS

Chris Yokoyama

March - April 2026

Mango Sticky Rice for My Kabayan

As we welcome the month of April, I’d like to share a dessert that celebrates the sweet flavors of Southeast Asia. This month’s feature is the beloved Thai classic Khao Niao Mamuang, known to many as Mango Sticky Rice.

With soft glutinous rice, creamy coconut milk, and slices of ripe mango, this simple dessert from Thailand perfectly captures the beauty of mango season.

For my Kabayan, I hope this recipe brings a little taste of home and reminds us of the tropical fruits we grew up loving. Sometimes the simplest ingredients create the most comforting treats.

My April Recipe

A gently sweetened version using coconut sugar and natural ingredients, allowing the mango to truly shine.

Ingredients (Serves 4–6)

2 cups mochigome (glutinous rice)
3 ripe Thai mangoes, sliced
2 cans full-fat coconut milk (chilled overnight)
30 g coconut sugar
1 tsp sea salt (divided)
Optional: 1 tsp cornstarch + 1 tbsp water

Method

1. Prepare the Coconut Milk

Chill overnight. Open the cans and separate the thin coconut liquid from the thick coconut cream.

2. Cook the Sticky Rice

Rinse the rice until the water runs clear.

Cook in a rice cooker using the separated coconut liquid and ½ teaspoon sea salt.

If needed, add a small amount of water to reach normal rice cooking level.

3. Make the Coconut Sauce

In a saucepan, gently heat the thick coconut cream.

Add coconut sugar and the remaining ½ teaspoon sea salt.

Stir until dissolved and slightly thickened.

Optional: Add cornstarch slurry for a thicker consistency.

4. Combine

While the rice is still warm, fold in about 30 ml of the coconut sauce.

Let rest for 10–15 minutes to absorb the flavor.

5. Serve

Plate the sticky rice with fresh mango slices and drizzle with additional coconut sauce.

You can put roasted coconut slices or crushed walnuts for toppings.

Watch the Video Version

See the full preparation on YouTube:

https://youtube.com/shorts/vq0zSL8-ThU?si=EH6yPWEdYht0N03r

Mango Sticky Rice reminds us that the most memorable dishes are often the simplest — guided by season, shaped by tradition, and made with care.

This April , may we savor sweetness slowly and celebrate the beauty of honest ingredients.

Jeepney Press

KUSINa NI CHRIS

Chris Yokoyama

January - February 2026

Dear Kabayan,

As Valentine’s Day draws near, Japan is once again wrapped in its sweet tradition of women gifting chocolates to the men they admire or love. While store-bought chocolates are everywhere, homemade treats remain a heartfelt classic—simple, thoughtful, and made with love.

For this season of hearts, I recommend this easy Choco Truffle recipe, made with just three ingredients and shaped into neat squares and bite-sized balls—perfect for gifting and sharing.

Valentine’s Day Special: Easy Homemade Choco Truffle (3 Ingredients Only)

Ingredients:

• 1 can condensed milk (374 g)

• 150 g cocoa powder

• 60 g crushed walnuts

(optional: use any nuts you like, or omit completely)

Instructions:

1. Mix

In a bowl, combine the condensed milk and cocoa powder. Mix until thick, smooth, and fudgy.

2. Add Nuts (Optional)

Gently fold in the crushed walnuts for extra texture.

3. Shape & Set

Line a small tray or container with cling wrap or parchment paper.

Spread the mixture evenly and press it flat to your desired thickness.

4. Chill

Refrigerate for at least 2 hours or until firm.

5. Cut & Serve

Remove from the tray and cut into small square pieces or roll into bite-sized balls using your hands.

Lightly dust with cocoa powder if desired.

Valentine's Tip:

Wrap the truffle squares/bite-sized balls in parchment paper or place them in a small gift box with a handwritten note. Simple, elegant, and full of love-just the way Valentine's chocolates should be.

Sometimes, the simplest homemade chocolates carry the deepest feelings. May these little square treats say what words cannot—made with care, shared with love, and given straight from the heart.

Watch the quick step-by-step video on my YouTube channel (Tita Chris):

https://youtube.com/shorts/a0zIJqMVSQ8?si=P_XtvEsjvO7RRpjt

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