Description
Mango Sticky Rice Cookies blend the tropical flavors of classic mango sticky rice into a chewy, delightful cookie. These treats combine a luscious mango jam, creamy coconut-infused sticky rice, and a soft butter cookie base for an exotic dessert experience perfect for any occasion.
Ingredients
Scale
Mango Jam
- 2 cups frozen mangoes (or fresh mangoes)
- 1 cup white sugar
Sticky Rice
- 1 cup sweet rice (ensure sweet rice is used)
- 1 cup coconut milk (or coconut cream for thicker texture)
- 1/2 cup sweetened condensed milk (omit for dairy-free version)
Cookie Dough
- 1/2 cup unsalted butter (use plant-based for dairy-free)
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 large egg yolk (plus thick white)
- 1 teaspoon vanilla extract (or almond extract for twist)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup reserved coconut cream (from sticky rice prep)
- 2 cups all-purpose flour (can use gluten-free flour)
Toppings
- 1 teaspoon flaky sea salt (don’t skip this!)
- 1 tablespoon black sesame seeds (or other creative toppings)
Instructions
- Mango Jam Preparation: In a medium pot over medium heat, cook the frozen mangoes until they soften. Mash the mangoes with a fork, then stir in 1 cup white sugar. Continue cooking and stirring until the mixture thickens, approximately 10-15 minutes. Once thickened, allow the mango jam to cool completely and refrigerate until ready to use.
- Sticky Rice Preparation: Rinse the sweet rice thoroughly under cold water to remove excess starch. Soak the rice in hot water for 20 minutes, then drain. Steam the rice until it is slightly underdone, about 20-25 minutes. While warm, mix the steamed rice with heated coconut milk and the sweetened condensed milk to create a creamy sticky rice mixture. Reserve about 1/4 cup of the coconut cream from this preparation for later use in the dough.
- Cookie Dough Making: In a large bowl, cream together the unsalted butter, light brown sugar, and white sugar until the mixture is fluffy and light in color. Add the egg yolk, vanilla extract, and the reserved coconut cream. Stir until well combined. Gradually add the all-purpose flour, baking soda, and salt, mixing until a cohesive dough forms. Chill the dough in the refrigerator for at least 30 minutes to firm up and enhance the texture.
- Cookie Assembly: Preheat your oven to 350°F (175°C). Scoop portions of the chilled cookie dough onto a baking sheet lined with parchment paper. Press a spoonful of mango jam and a small amount of the coconut sticky rice onto each scoop, swirling the ingredients into the dough to create a marbled effect.
- Baking Cookies: Bake the cookies in the preheated oven for 13-15 minutes, or until the edges turn golden and the centers are set. About halfway through baking, sprinkle the black sesame seeds on top to add a nutty crunch and visual appeal. Once baked, remove the cookies from the oven and cool them on a wire rack. Before serving, sprinkle lightly with flaky sea salt to enhance the flavors.
Notes
- Use sweet rice (glutinous rice) for authentic sticky rice texture; regular rice will not work.
- For a dairy-free version, substitute sweetened condensed milk with coconut condensed milk and use plant-based butter.
- Black sesame seeds add a nice contrast, but feel free to experiment with toppings like shredded coconut or chopped nuts.
- Chilling the dough is essential to prevent spreading and to improve cookie texture.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
