Description
Mango Sticky Rice Cookies combine tropical flavors of mango and coconut into a delightful cookie that’s hard to resist.
Ingredients
Scale
- 200 g frozen mangoes
- 113 g unsalted butter
- 100 g light brown sugar
- 50 g white sugar
- 1 large egg yolk
- 0.5 tsp vanilla extract
- 0.5 tsp baking soda
- 0.25 tsp salt
- 180 g all-purpose flour
- 0.25 cup uncooked sweet rice
- 0.33 cup coconut milk
- 3 tbsp sweetened condensed milk
- 1 tbsp reserved coconut cream
- flaky sea salt
- black sesame seeds
Instructions
- Prepare the Mango Jam: In a small pot, heat the frozen mango chunks over medium-low heat, stirring occasionally. Once softened, mush and break apart into smaller pieces. Stir in the sugar and cook until it achieves a jam-like consistency. Set aside to cool before refrigerating.
- Soak the Sweet Rice: Rinse the sweet rice in a small bowl. Boil water and pour it over the rice until fully covered. Soak for 20 minutes, then drain and cook until slightly underdone. Transfer it to a small bowl.
- Make the Coconut Mixture: In a pot, combine the coconut milk and sweetened condensed milk. Heat on medium-low until it simmers and reduces. Reserve 1 tablespoon of the mixture, then mix the cooked sweet rice into the remaining coconut mixture until fully coated. Cover and set aside.
- Cream the Butter: In a large bowl, cream the softened butter with white and brown sugars until light and fluffy. Add in the egg yolk, reserved coconut cream, vanilla extract, baking soda, and salt. Mix well and gradually incorporate the all-purpose flour until just combined. Chill the dough in the refrigerator for at least 30 minutes.
- Prepare for Baking: Preheat the oven to 350°F and line a baking tray with parchment paper. Scoop out dollops of the coconut sticky rice and mango jam, placing them on the cookie dough. Use a cookie scoop to form dough balls and gently blend in chunks of mango and rice. Add more dollops if necessary.
- Bake the Cookies: Place the dough balls onto the prepared baking tray. Bake for 13-15 minutes until the edges are golden brown and the center is slightly puffed. Halfway through the baking time, sprinkle black sesame seeds on top.
- Finish and Cool: Once baked, remove from the oven and bang the tray on the counter to flatten slightly. Use a spatula to shape the cookies into circles and sprinkle flaky sea salt over the top. Allow them to cool on the pan for 10 minutes before transferring to a cooling rack.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For extra flavor, try adding shredded coconut to the cookie dough.
- Adjust the sweetness by modifying the sugar content to your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Mango Sticky Rice Cookies, Tropical Cookies, Coconut Cookies