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Mango Sticky Rice Cookies Recipe

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★★★★★

5 from 102 reviews

Mango Sticky Rice Cookies combine the beloved tropical flavors of traditional Thai mango sticky rice dessert with the comforting texture of soft cookies. These delightful treats feature sweet mango jam, creamy coconut-infused sticky rice, and a buttery cookie base, finished with optional black sesame seeds and a sprinkle of flaky sea salt for an irresistible fusion of sweet and savory in every bite.

Ingredients

Scale

Mango Jam

  • 200 g Frozen Mangoes (or fresh mangoes)
  • 1 tbsp White Sugar (can substitute with brown sugar)

Sticky Rice

  • 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)

Cookie Dough

  • 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)

Toppings

  • Flaky Sea Salt (sprinkle on top after baking)
  • Black Sesame Seeds (optional topping)

Instructions

  1. Prepare the Mango Jam: Heat the frozen mangoes in a small pot over medium heat until they are softened and easy to mash. Gently mash the mangoes and add the white sugar, stirring continuously until the mixture reduces to a jam-like consistency. Once thickened, transfer the mango jam to the fridge to cool.
  2. Cook the Sticky Rice: Soak the sweet rice in boiling water for 20 minutes to soften. Then steam the rice until slightly underdone but still chewy. Meanwhile, heat the coconut milk and sweetened condensed milk in a separate pot. Combine the warm milk mixture with the steamed rice and stir thoroughly until every grain is coated and plump. Reserve 1 tablespoon of this coconut rice mixture for later use in the cookie dough.
  3. Make the Cookie Dough: In a large mixing bowl, cream the softened unsalted butter together with both light brown and white sugars until the mixture is fluffy and light. Add in the egg yolk, thick egg white, vanilla extract, and reserved coconut cream from the sticky rice preparation, mixing well to combine. Next, mix in baking soda and salt. Gradually add the all-purpose flour, folding it in gently until the dough just comes together. Be careful not to overmix. Chill the dough in the fridge for at least 30 minutes to firm up.
  4. Assemble and Bake: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Using a cookie scoop, portion out the chilled dough. On each portion, dollop small amounts of the sticky rice and mango jam, swirling them gently to combine the flavors. Optionally press black sesame seeds on top of the dough balls and leave enough space between cookies to allow for spreading. Bake for 13-15 minutes until the edges turn golden brown and the centers look slightly puffed. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. Sprinkle flaky sea salt on top once cooled.

Notes

  • Use fresh mangoes if frozen mangoes are not available; adjust cooking time accordingly for ripeness.
  • Do not overmix the flour into the cookie dough to keep the cookies tender.
  • Chilling the dough helps to develop flavor and control spread during baking.
  • Steaming sticky rice instead of boiling preserves the grain texture essential to the cookies.
  • Flaky sea salt enhances the sweet and savory flavor balance; adjust amount to taste.
  • Optional black sesame seeds add a nutty aroma and visual appeal.

Keywords: mango sticky rice cookies, tropical cookies, Thai dessert cookies, coconut cookies, mango jam cookies, soft cookies, unique cookie recipe

Find it online: https://foodbylina.com/mango-sticky-rice-cookies-recipe/