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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: A Chewy Tropical Treat

Mango Sticky Rice Cookies are a delicious twist on the classic Thai dessert, bringing tropical flavors to your kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Jam
  • 2 cups Frozen Mangoes Use fresh when in season for best flavor
  • 1/4 cup White Sugar Sweetens the jam; brown sugar can be used for a richer taste
For the Sticky Rice
  • 1 cup Sweet Rice Uncooked and soaked
  • 1/2 cup Coconut Milk Can also use coconut cream
  • 1/2 cup Sweetened Condensed Milk Substitute with more coconut milk if desired
For the Cookie Dough
  • 1/2 cup Unsalted Butter Provides rich flavor and chewy texture
  • 1/4 cup Light Brown Sugar Infuses moisture and depth
  • 1/4 cup White Sugar Balances sweetness
  • 1 whole Egg Yolk Binds and adds moisture
  • 1 whole Thick Egg White Crucial for cookie structure
  • 1 teaspoon Vanilla Extract Enhances overall flavor
  • 1 tablespoon Reserved Coconut Cream Boosts moisture and coconut flavor
  • 1 teaspoon Baking Soda Leavens the cookies
  • 1/4 teaspoon Salt Balances sweetness
  • 1 1/4 cups All-Purpose Flour Avoid overmixing for chewy texture
Optional Toppings
  • to taste Flaky Sea Salt For a salty contrast
  • to taste Black Sesame Seeds Adds a decorative touch

Equipment

  • Saucepan
  • Steam Basket
  • mixing bowl
  • Baking Tray
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prepare the Mango Jam: Heat frozen mangoes in a saucepan over medium heat until softened, about 5–7 minutes. Mash, mix in white sugar, and cool.
  2. Cook the Sticky Rice: Soak sweet rice in water for at least 4 hours. Steam for about 20 minutes. Mix with coconut milk and sweetened condensed milk.
  3. Make the Cookie Dough: Cream butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla extract, and reserved coconut cream.
  4. Combine Dry Ingredients: Whisk baking soda, salt, and flour. Gradually add to wet ingredients, stirring gently. Chill dough.
  5. Assemble and Bake: Preheat oven to 350°F. Scoop dough onto a lined tray, press in mango jam and sticky rice.
  6. Finish Baking: Bake for 13-15 minutes until edges are golden. Cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Timing is key: Prepare mango jam while steaming sticky rice. Avoid over-mixing to keep cookies chewy. Allow cookies to cool properly before transferring.

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