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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies that Taste Like a Tropical Getaway

These Mango Sticky Rice Cookies blend tropical flavors into a chewy, no-bake treat, reminiscent of the beloved Thai dessert.
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Prep Time 1 hour
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mango Jam
  • 2 cups Frozen Mangoes Fresh mangoes can be substituted for a brighter taste.
  • 1 cup White Sugar Can be replaced with brown sugar for a deeper flavor.
Sticky Rice
  • 1 cup Sweet Rice Ensure to soak before cooking.
  • 1 cup Coconut Milk Can be substituted with coconut cream for a more intense flavor.
  • 1/2 cup Sweetened Condensed Milk Can be replaced with more coconut milk if necessary.
Cookie Dough
  • 1/2 cup Unsalted Butter No suitable substitute suggested.
  • 1/2 cup Light Brown Sugar Adds a hint of molasses flavor.
  • 1/4 cup White Sugar
  • 1 large Egg Yolk Essential for binding and moisture.
  • 1 large Thick Egg White Cannot be replaced without altering texture.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1/4 teaspoon Salt
  • 1/4 cup Reserved Coconut Cream Added for richness and moisture.
  • 2 cups All-Purpose Flour Avoid overmixing to maintain chewiness.
Topping (Optional)
  • 1 teaspoon Flaky Sea Salt Enhances the flavors.
  • 1 tablespoon Black Sesame Seeds Adds texture and visual appeal.

Equipment

  • Saucepan
  • Mixing bowl
  • Bamboo Steamer
  • Baking Tray
  • Parchment Paper
  • spatula
  • Wire rack

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 and stir in white sugar until dissolved, then cool and refrigerate.
  2. Cook the Sticky Rice: Soak sweet rice in boiling water for about 20 minutes. Drain and steam for 30 minutes until tender. Mix in coconut milk and sweetened condensed milk.
  3. Make the Cookie Dough: Cream together unsalted butter, light brown sugar, and white sugar until fluffy. Add egg yolk, egg white, vanilla extract, and coconut cream. Blend in baking soda, salt, and flour until just combined.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Swirl sticky rice and mango jam into dough, scoop onto baking tray, sprinkle with toppings. Bake for 13–15 minutes until edges are golden.
  5. Cool and Serve: Let cookies cool for 10 minutes on tray, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies at room temperature for up to 3 days or refrigerate. Freeze for up to 2 months. Reheat in the oven for a few minutes for best texture.

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