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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: A Tropical Treat You’ll Crave

Delight in these Mango Sticky Rice Cookies, a tropical treat combining sweet mango and creamy coconut, capturing the essence of Thai dessert in cookie form.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Jam
  • 200 g Frozen Mangoes Can use fresh mangoes for enhanced taste.
  • 1 tbsp White Sugar Can substitute with brown sugar for deeper flavor.
For the Sticky Rice
  • 0.25 cup Sweet Rice Soak before cooking for the best texture.
  • 0.33 cup Coconut Milk Coconut cream can be used for a bolder taste.
  • 3 tbsp Sweetened Condensed Milk Reduce coconut milk for a less sweet option.
For the Cookie Dough
  • 113 g Unsalted Butter
  • 100 g Light Brown Sugar
  • 50 g White Sugar
  • 1 large Egg Yolk Use thick egg white as well.
  • 0.5 tsp Vanilla Extract
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 1 tbsp Reserved Coconut Cream Sourced from cooking the sticky rice.
  • 180 g All-Purpose Flour Mix gently to avoid tough cookies.
Optional Toppings
  • 1 pinch Flaky Sea Salt Optional finishing touch.
  • 1 tbsp Black Sesame Seeds Can substitute with toasted coconut flakes.

Equipment

  • mixing bowl
  • Pot
  • Steamer
  • Baking tray
  • Parchment Paper
  • cookie scoop
  • cheesecloth
  • Microwave

Method
 

Steps
  1. Prepare the Mango Jam: In a pot, combine frozen mangoes and white sugar. Heat over medium until soft, about 5-7 minutes, then cool for 30 minutes.
  2. Cook the Sticky Rice: Soak sweet rice in boiling water for 20 minutes. Drain and steam for 25 minutes. After steaming, mix in coconut milk and condensed milk.
  3. Make the Cookie Dough: Cream butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla, and reserved coconut cream. Gradually mix in baking soda, salt, and flour until combined.
  4. Chill the Cookie Dough: Cover with plastic wrap and chill for at least 30 minutes to prevent spreading during baking.
  5. Assemble and Bake: Preheat oven to 350°F (175°C). Fold sticky rice and mango jam into chilled dough. Scoop and space dough on a baking tray.
  6. Bake and Cool: Bake for 13-15 minutes. Let cool on tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

These cookies are best enjoyed the same day. For storage, keep in an airtight container in the fridge for up to 3 days.

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