Description
These Mango Sticky Rice Cookies combine buttery cookie dough with creamy coconut sticky rice and homemade mango jam for a unique Thai-inspired dessert. Soft, chewy, and bursting with tropical flavor, they’re perfect for anyone who loves mango sticky rice in cookie form.
Ingredients
- For the Mango Jam:
- 200 g frozen mangoes
- 1 tablespoon white sugar
- For the Sticky Rice:
- 1/4 cup sweet rice, soaked
- 1/3 cup coconut milk
- 3 tablespoons sweetened condensed milk
- For the Cookie Dough:
- 113 g unsalted butter, softened
- 100 g light brown sugar
- 50 g white sugar
- 1 large egg yolk plus the thick part of 1 egg white
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon reserved coconut cream
- 180 g all-purpose flour
- Optional Toppings:
- Flaky sea salt
- Black sesame seeds
Instructions
- Cook the frozen mangoes over medium heat for 5-7 minutes until soft. Mash, stir in the sugar, cook until jam-like, then refrigerate.
- Steam the soaked sweet rice for about 15 minutes. Mix with the coconut milk and sweetened condensed milk, reserving 1 tablespoon of coconut cream for the cookie dough.
- Cream the butter, brown sugar, and white sugar until light and fluffy.
- Mix in the egg yolk, egg white, vanilla extract, and reserved coconut cream.
- Whisk together the flour, baking soda, and salt. Fold into the wet ingredients until just combined.
- Cover and chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Scoop portions of dough, flatten slightly, then swirl in sticky rice and a spoonful of mango jam.
- Bake for 13-15 minutes until the edges are lightly golden.
- Cool on the baking tray for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt or black sesame seeds if desired.
Notes
- Fresh ripe mangoes can be used instead of frozen.
- Do not overmix the cookie dough to keep the cookies soft and chewy.
- Enjoy the cookies the same day for the best texture and flavor.
- Store in an airtight container and warm slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Thai