Go Back
–+ servings
Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: Tropical Bliss in Every Bite

These Mango Sticky Rice Cookies combine the tropical flavors of mango and coconut for an indulgent and easy dessert.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Jam
  • 2 cups Frozen or Fresh Mangoes Use fresh for a more vibrant taste
  • 1 cup White Sugar Can substitute with brown sugar
For the Sticky Rice
  • 1 cup Sweet Rice Soaked before cooking
  • 1 cup Coconut Milk Coconut cream can be used for a richer flavor
  • 1/2 cup Sweetened Condensed Milk Can substitute with more coconut milk
For the Cookie Dough
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Light Brown Sugar
  • 1/2 cup White Sugar
  • 1 large Egg Yolk Separate from the white
  • 1 large Thick Egg White Separate from the yolk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt A pinch can balance the sweetness
  • 1/2 cup Reserved Coconut Cream From sticky rice preparation
  • 2 cups All-Purpose Flour Avoid overmixing
For Finishing Touches
  • 1 teaspoon Flaky Sea Salt Optional
  • 1 tablespoon Black Sesame Seeds Optional

Equipment

  • saucepan
  • Mixing Bowl
  • baking tray
  • Electric Mixer
  • Bamboo Steamer

Method
 

Instructions
  1. Prepare the Mango Jam by heating frozen mangoes in a saucepan over medium heat until softened. Mash the mango and stir in white sugar until dissolved. Refrigerate for 30 minutes.
  2. Cook the Sticky Rice by soaking sweet rice in boiling water for 20 minutes, draining, and then steaming for about 25 minutes. Mix with coconut milk and sweetened condensed milk while warm.
  3. Make the Cookie Dough by creaming together unsalted butter and sugars. Add egg yolk, thick egg white, vanilla extract, and reserved coconut cream. Fold in baking soda, salt, and all-purpose flour until combined. Chill for 30 minutes.
  4. Preheat oven to 350°F (175°C) and line a baking tray with parchment. Scoop dough onto tray, dollop with sticky rice and mango jam, and optionally sprinkle with toppings.
  5. Bake for 13–15 minutes until golden. Cool on tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Prepare mango jam, sticky rice, and cookie dough simultaneously for efficiency. Enjoy cookies the same day for best flavor.

Tried this recipe?

Let us know how it was!