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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: A Taste of Tropical Bliss

Indulge in these Mango Sticky Rice Cookies, a delightful fusion of sticky rice and mango flavors in a cookie form, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Jam
  • 2 cups Frozen Mangoes Alternatively use fresh mangoes.
  • 1/2 cup White Sugar Brown sugar can be used for a deeper flavor.
For the Sticky Rice
  • 1 cup Sweet Rice Use unprocessed for optimal cooking.
  • 1 cup Coconut Milk Coconut cream can be used for a richer flavor.
  • 1/2 cup Sweetened Condensed Milk Can substitute with more coconut milk.
For the Cookie Dough
  • 1/2 cup Unsalted Butter Use dairy-free butter for a vegan version.
  • 1/4 cup Light Brown Sugar
  • 1/2 cup White Sugar
  • 1 large Egg Yolk Flax egg can be used for vegan.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 cup Reserved Coconut Cream
  • 1 cup All-Purpose Flour Do not overmix.
For Toppings
  • 1 teaspoon Flaky Sea Salt Optional for flavor contrast.
  • 2 tablespoons Black Sesame Seeds Optional for added texture.

Equipment

  • Saucepan
  • bamboo steamer
  • Mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Mango Jam: Heat frozen mangoes in a saucepan over medium heat for about 5-7 minutes until softened. Mash with white sugar until smooth, then refrigerate for 30 minutes.
  2. Cook Sticky Rice: Soak sweet rice in water for 4 hours or overnight. Drain and steam in a bamboo steamer for 20-25 minutes. Stir in coconut milk and sweetened condensed milk.
  3. Make the Cookie Dough: Cream together unsalted butter, light brown sugar, and white sugar until fluffy. Add egg yolk, vanilla extract, and reserved coconut cream. Fold in baking soda, salt, and flour, then chill for 30 minutes.
  4. Assemble & Bake: Preheat oven to 350°F (175°C). Scoop chilled dough onto a parchment-lined baking sheet, make indents, and add sticky rice and mango jam. Bake for 13-15 minutes.
  5. Cool & Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 60mgPotassium: 70mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Chill the dough for at least 30 minutes for ideal texture. Store cookies in an airtight container to maintain freshness.

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