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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: A Chewy Taste of Thailand

Enjoy these delicious Mango Sticky Rice Cookies that offer a chewy texture and the tropical taste of Thailand.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill 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 Fresh mangoes can enhance flavor.
  • 1 tbsp White Sugar Can substitute with brown sugar.
For the Sticky Rice
  • 0.25 cup Sweet Rice Soak well beforehand.
  • 0.33 cup Coconut Milk Substitute with coconut cream if preferred.
  • 3 tbsp Sweetened Condensed Milk Extra coconut milk can be used as alternative.
For the Cookie Dough
  • 113 g Unsalted Butter Use room temperature for easier creaming.
  • 100 g Light Brown Sugar Adds moisture.
  • 50 g White Sugar Additional sweetness.
  • 1 large Egg Yolk + Thick Egg White Blend well.
  • 0.5 tsp Vanilla Extract Pure vanilla adds rich notes.
For the Dry Ingredients
  • 0.5 tsp Baking Soda Helps cookies rise.
  • 0.25 tsp Salt Balances sweetness.
  • 180 g All-Purpose Flour Do not overmix.
For Finishing Touches
  • 1 tbsp Reserved Coconut Cream Deepens coconut flavor.
  • Flaky Sea Salt Optional sprinkle.
  • Black Sesame Seeds Optional topping.

Equipment

  • saucepan
  • steamer
  • Mixing Bowl
  • Whisk
  • baking tray
  • Parchment paper

Method
 

Prepare Mango Jam
  1. Heat frozen mangoes in a saucepan over medium heat until softened, about 5-7 minutes. Mash with sugar until jam-like, then cool and refrigerate for at least 30 minutes.
Cook Sticky Rice
  1. Soak sweet rice in boiling water for 20 minutes. Drain and steam for 15 minutes until slightly underdone. Mix in heated coconut milk and sweetened condensed milk, then set aside to cool.
Make Cookie Dough
  1. Cream unsalted butter, light brown sugar, and white sugar until light and fluffy, about 3-4 minutes. Incorporate egg and vanilla extract.
Combine Dry Ingredients
  1. Whisk flour, baking soda, and salt in a separate bowl. Gradually blend into wet ingredients until just combined. Chill dough for 30 minutes.
Assemble Cookies
  1. Preheat oven to 350°F (175°C). Scoop cookie dough onto a lined baking tray, adding sticky rice and mango jam on each cookie.
Bake
  1. Bake for 13-15 minutes until edges are golden brown. Cool on tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Chill cookie dough before baking for best texture. Store in an airtight container for up to 3 days. Refrigerate for up to 1 week or freeze for 2 months.

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