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Mango Sticky Rice Cookies Recipe

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★★★★★

4.4 from 118 reviews

Mango Sticky Rice Cookies are a delightful fusion dessert that combines the tropical flavors of traditional Thai mango sticky rice with the comfort of soft, buttery cookies. These cookies feature a sweet mango jam and creamy coconut-infused sticky rice folded into a rich cookie dough, topped with optional black sesame seeds and flaky sea salt for an irresistible sweet and savory 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 softened. Gently mash the mangoes and add the sugar. Stir continuously until the mixture reduces to a thick, jam-like consistency. Once done, transfer the jam to the fridge to cool completely.
  2. Cook the Sticky Rice: Soak the sweet rice in boiling water for 20 minutes. Then steam the rice until it is slightly underdone to retain some chewiness. In a separate pot, warm the coconut milk and sweetened condensed milk together. Mix the cooked rice thoroughly with the coconut milk mixture until every grain is coated and plump. Reserve one tablespoon of this coconut-infused sticky rice mixture to use in the cookie dough.
  3. Make the Cookie Dough: In a large mixing bowl, cream the softened unsalted butter with the light brown sugar and white sugar until the mixture is fluffy and light. Add the egg yolk, thick egg white, vanilla extract, and the reserved coconut cream from the sticky rice. Stir to combine. Incorporate the baking soda and salt, then gradually add the all-purpose flour, mixing just until combined to avoid overworking the dough. Chill the dough in the refrigerator for at least 30 minutes to firm up for easier handling.
  4. Assemble and Bake: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Using a cookie scoop, portion out the chilled dough. Gently fold in dollops of the sticky rice and mango jam into each portion, swirling lightly to create a marbled effect. Press black sesame seeds on top if using, and sprinkle with flaky sea salt for a finishing touch. Arrange the dough balls on the tray with enough space between them to spread. Bake for 13 to 15 minutes until the edges turn golden brown and the centers puff slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh mangoes if available for a more vibrant flavor, but frozen works well too.
  • Do not overmix the flour into the dough to keep the cookies tender.
  • Chilling the dough helps control spreading and improves texture.
  • The reserved coconut cream from the sticky rice adds extra moisture and flavor to the dough.
  • If you prefer dairy-free, substitute the butter with a plant-based alternative and use coconut condensed milk.
  • Black sesame seeds are optional but add a nice nutty contrast and visual appeal.

Keywords: mango sticky rice cookies, Thai dessert cookies, coconut cookies, tropical cookies, mango jam cookies

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