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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: Taste the Tropics in Every Bite

Mango Sticky Rice Cookies bring the flavors of Thailand to your kitchen, combining chewy sticky rice and mango jam in a buttery cookie.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Provides fat for flavor and texture
  • 1 cup light brown sugar Contributes sweetness with a hint of molasses
  • 1/2 cup white sugar Adds sweetness to the cookie dough
  • 1 large egg yolk Acts as a binding agent
  • 1 large thick egg white Provides moisture
  • 1 teaspoon vanilla extract Adds depth of flavor; optional
  • 1 teaspoon baking soda Helps cookies rise
  • 1/2 teaspoon salt Enhances flavor
  • 2 cups all-purpose flour Provides structure
For the Mango Jam and Sticky Rice
  • 2 cups frozen or fresh mangoes Offers natural sweetness and tropical zing
  • 1 cup sweet rice (uncooked, soaked) Essential for chewy texture
  • 1 cup coconut milk Adds creamy richness
  • 1/2 cup sweetened condensed milk Elevates sweetness and richness
  • 1/4 cup reserved coconut cream Adds moisture and flavor
Toppings (Optional)
  • 1 teaspoon flaky sea salt Delightful finishing touch
  • 1 tablespoon black sesame seeds Adds crunch and visual appeal

Equipment

  • Medium pot
  • Mixing Bowl
  • Electric Mixer
  • baking sheet
  • Parchment Paper
  • Cookie scoop

Method
 

Making the Cookies
  1. Prepare the Mango Jam: In a medium pot, add chopped mangoes and cook over medium heat for about 5-7 minutes. Mash into a chunky paste and stir in white sugar until dissolved. Let cool until thickened.
  2. Cook the Sticky Rice: Rinse sweet rice under cold water, soak in boiling water for 30 minutes, then drain and steam for 20 minutes. Fold in coconut milk and sweetened condensed milk until creamy.
  3. Make the Cookie Dough: Cream together unsalted butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla, and reserved coconut cream. Blend in baking soda, salt, and flour.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to enhance flavors and prevent spreading.
  5. Assemble and Bake: Preheat oven to 350°F (175°C), line a baking sheet with parchment paper. Mix in mango jam and sticky rice into chilled dough. Drop onto the baking sheet and sprinkle with optional toppings.
  6. Bake the Cookies: Bake for 13-15 minutes until edges are golden. Let cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 30 minutes to enhance flavor and prevent spreading during baking.

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