Ingredients

200 g frozen mangoes (or fresh mangoes)

1 tbsp white sugar (can substitute with brown sugar)

0.25 cup sweet rice (uncooked and soaked before cooking)

0.33 cup coconut milk (can substitute with coconut cream)

3 tbsp sweetened condensed milk (substitute with more coconut milk if preferred)

113 g unsalted butter (softened)

100 g light brown sugar

50 g white sugar

1 large egg yolk (plus thick egg white)

0.5 tsp vanilla extract

0.5 tsp baking soda

0.25 tsp salt

1 tbsp reserved coconut cream (from sticky rice preparation)

180 g all-purpose flour (do not overmix)

Flaky sea salt (for sprinkling after baking)

Black sesame seeds (optional topping)

Instructions

Step 1: Prepare the mango jam by heating the frozen mangoes in a small pot over medium heat until softened. Gently mash the mangoes, add the white sugar, and stir until the mixture thickens to a jam-like consistency. Set aside to cool in the refrigerator.

Step 2: Cook the sticky rice by soaking the sweet rice in boiling water for 20 minutes. Then steam the rice until it is slightly underdone. In a separate pot, warm the coconut milk and sweetened condensed milk together, then mix thoroughly with the cooked rice until each grain is coated and plump. Reserve one tablespoon of this mixture for the cookie dough.

Step 3: Make the cookie dough by creaming the softened butter with the light brown sugar and white sugar until fluffy and light. Add the egg yolk, thick egg white, vanilla extract, and the reserved coconut cream. Mix in the baking soda and salt, then gradually add the flour, stirring until just combined. Avoid overmixing. Chill the dough in the refrigerator for at least 30 minutes.

Step 4: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Using a cookie scoop, portion the dough into balls. Dollop small amounts of sticky rice and mango jam onto each dough ball, swirling gently to incorporate. Add black sesame seeds on top if desired. Leave enough space between the cookies, as they will spread slightly during baking.

Step 5: Bake the cookies for 13 to 15 minutes, until the edges turn golden brown and the centers appear slightly puffed. Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. Sprinkle flaky sea salt on top before serving to enhance the flavors.

Tips & Variations

Use fresh mangoes for a more vibrant flavor when they are in season.

If you prefer a richer dough, substitute coconut milk with coconut cream in the sticky rice mixture.

Black sesame seeds add a beautiful contrast and subtle nuttiness, but you can skip them or use toasted coconut flakes instead.

To keep cookies chewy, do not overbake; remove them as soon as edges are golden.

FAQs

Can I use regular rice instead of sweet rice?

Sweet rice (glutinous rice) is essential for the chewy texture in these cookies. Regular rice will not provide the same sticky consistency and may affect the final result.

Is it possible to make these cookies vegan?

You can substitute butter with a plant-based alternative and replace sweetened condensed milk with coconut condensed milk or additional coconut milk. Use a flax egg or another egg substitute for the egg yolk and white. The texture may vary slightly but will still be delicious.