Introduction

Mango Sticky Rice Cookies bring the beloved Thai dessert into a fun, handheld treat. These cookies combine sweet sticky rice and mango jam flavors wrapped in a soft, buttery dough. Perfect for those who want a unique twist on classic cookies.

Three round cookies sit on a white plate with a raised dotted pattern along the edge, held by a woman's hand. Each cookie has a soft, light beige base with a slightly crumbly texture. Embedded in the cookies are bright orange peach slices that add a juicy contrast, along with scattered black and white seeds that give a speckled effect across the surface. The cookies are arranged to overlap slightly, showing their uniform thickness and moist texture. The scene is set on a white marbled surface, giving a clean and bright feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g Frozen Mangoes (or fresh mangoes)
1 tbsp White Sugar (can substitute with brown sugar)
0.25 cup Sweet Rice (uncooked and soaked before cooking)
0.33 cup Coconut Milk (can substitute with coconut cream)
3 tbsp Sweetened Condensed Milk (substitute with more coconut milk if preferred)
113 g Unsalted Butter (softened)
100 g Light Brown Sugar
50 g White Sugar
1 large Egg Yolk (plus thick egg white)
0.5 tsp Vanilla Extract
0.5 tsp Baking Soda
0.25 tsp Salt
1 tbsp Reserved Coconut Cream (from sticky rice preparation)
180 g All-Purpose Flour (do not overmix)
Flaky Sea Salt (sprinkle on top after baking)
Black Sesame Seeds (optional topping)

Instructions

Step 1: Prepare the mango jam by heating the frozen mangoes in a small pot over medium heat until softened. Gently mash the mangoes, add the white sugar, and stir until the mixture thickens to a jam-like consistency. Cool the jam in the fridge.
Step 2: Cook the sticky rice by soaking the sweet rice in boiling water for 20 minutes, then steaming it until slightly underdone. In another pot, warm the coconut milk with sweetened condensed milk, then mix it thoroughly with the cooked rice so all grains are coated and plump. Reserve one tablespoon of this mixture for the cookie dough.
Step 3: Make the cookie dough by creaming the softened butter with light brown sugar and white sugar until fluffy and light. Mix in the egg yolk, thick egg white, vanilla extract, and reserved coconut cream. Add baking soda and salt, then gradually fold in the all-purpose flour until just combined. Chill the dough in the fridge for at least 30 minutes.
Step 4: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Using a cookie scoop, portion the dough and gently dollop small amounts of sticky rice and mango jam onto each. Swirl them together lightly, pressing any black sesame seeds on top if using. Leave space for spreading during baking.
Step 5: Bake the cookies for 13-15 minutes until the edges are golden and the centers are slightly puffed. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. Sprinkle flaky sea salt on top before serving.

Tips & Variations

Use fresh mangoes when in season for a brighter, fresher flavor.
Make sure not to overmix the dough to keep cookies tender and soft.
Add a pinch of chili powder to the mango jam for a subtle spicy twist.
Black sesame seeds are optional but add a nice crunch and contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

Three round cookies sit stacked on a white plate held by a woman's hand. Each cookie has a pale beige base with a slightly rough texture, mixed with small white puffed bits. On the top of the cookies are bright orange slices of peach, arranged in two or three pieces per cookie. Black and white sesame seeds are scattered across the surface, adding contrast and detail. The plate rests against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mangoes instead of frozen?

Yes, fresh mangoes work wonderfully and will give the jam a brighter flavor. Just make sure they are ripe and sweet for the best results.

What can I substitute for sweet rice?

If sweet rice is unavailable, you can try short-grain sushi rice as a substitute, though the texture might be slightly different. Soak and steam it similarly to achieve the right consistency.