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–+ servings
Mango Sticky Rice Cookies

Mango Sticky Rice Cookies - A Tropical Treat You’ll Love

Indulge in Mango Sticky Rice Cookies, a delightful dessert combining chewy textures and tropical flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling 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
  • 2 cups Frozen Mangoes Can substitute with fresh mangoes for bolder taste.
  • 1 cup White Sugar Can use brown sugar for deeper flavor.
For the Cookie Dough
  • 1 cup Sweet Rice Soak before cooking.
  • 1 cup Coconut Milk Coconut cream can be used for richer taste.
  • 1/2 cup Sweetened Condensed Milk Use more coconut milk if desired.
  • 1/2 cup Unsalted Butter Must be softened.
  • 1/2 cup Light Brown Sugar Adds moisture and caramel flavor.
  • 1/2 cup White Sugar Balances sweetness.
  • 1 large Egg Yolk Provides moisture.
  • 1 large Thick Egg White Bind ingredients together.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Baking Soda Leavens cookies.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 tablespoon Reserved Coconut Cream From cooking sticky rice.
  • 2 cups All-Purpose Flour Avoid overmixing.
For Finishing Touches
  • 1 teaspoon Flaky Sea Salt Optional garnish.
  • 1 tablespoon Black Sesame Seeds Optional topping.

Equipment

  • Medium-sized pot
  • Mixing bowl
  • Steaming basket
  • Baking Tray
  • Parchment Paper

Method
 

Preparation Steps
  1. Prepare mango jam by cooking frozen mangoes in a pot over medium heat until softened, about 5–7 minutes. Mash, add white sugar, and cook until thickened.
  2. Soak sweet rice in boiling water for 20 minutes, then steam for 30 minutes. Mix with coconut milk and sweetened condensed milk.
  3. Cream unsalted butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla extract, and reserved coconut cream. Gradually stir in baking soda, salt, and flour.
  4. Chill cookie dough in the refrigerator for 30 minutes. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
  5. Scoop cookie dough, place sticky rice and a spoonful of mango jam in the center, and swirl. Bake for 13–15 minutes or until edges are golden.
  6. Allow cookies to cool for 10 minutes, then sprinkle with flaky sea salt if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Chill dough before baking to maintain texture. Use ripe mangoes for best flavor.

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