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Mango Sticky Rice Cookies Recipe

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★★★★★

4.9 from 121 reviews

These Mango Sticky Rice Cookies combine the tropical flavors of traditional Thai mango sticky rice dessert with the comforting texture of homemade cookies. Featuring a delightful mango jam, chewy coconut-infused sticky rice, and a buttery cookie base, they offer a unique fusion treat perfect for dessert lovers seeking something innovative and delicious.

Ingredients

Scale

Mango Jam

  • 200 g Frozen Mangoes (or fresh mangoes)
  • 1 tbsp White Sugar (can substitute with brown sugar)

Sticky Rice

  • 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)

Cookie Dough

  • 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

  1. Prepare the Mango Jam: Heat the frozen mangoes in a small pot over medium heat until softened. Mash them gently, add the sugar, and stir until reduced to a jam-like consistency. Allow the jam to cool in the fridge for best results.
  2. Cook the Sticky Rice: Soak the sweet rice in boiling water for 20 minutes. Then steam the rice until it is slightly underdone. In a separate pot, heat the coconut milk and sweetened condensed milk, then mix thoroughly with the cooked rice until all grains are coated and plump. Reserve one tablespoon of this coconut cream mixture to add to the cookie dough.
  3. Make the Cookie Dough: In a large mixing bowl, cream the softened butter with the light brown sugar and white sugar until fluffy and light. Incorporate the egg yolk, thick egg white, vanilla extract, and reserved coconut cream. Mix in the baking soda and salt, then gradually add the flour, mixing just until combined to avoid overworking the dough. Chill the dough in the refrigerator for at least 30 minutes to firm up.
  4. Assemble and Bake: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Dollop small amounts of sticky rice and mango jam onto the cookie dough, swirling gently. Use a cookie scoop to portion the dough, gently mixing in extra mango and rice as needed. Press any desired toppings such as black sesame seeds onto the dough balls, and be sure to leave enough space on the tray for cookies to spread. Bake for 13-15 minutes until the edges are golden brown and the centers look slightly puffed. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Soaking the sweet rice before steaming helps achieve the perfect chewy texture in the cookies.
  • Do not overmix the cookie dough to keep the cookies tender and avoid toughness.
  • Using fresh mangoes instead of frozen will work well, just adjust the cooking time to soften them for the jam.
  • The reserved coconut cream from the sticky rice adds extra moisture and flavor to the cookie dough.
  • Optional toppings like black sesame seeds add a nutty flavor and attractive appearance.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Mango Sticky Rice Cookies, Thai Dessert, Mango Jam Cookies, Coconut Cookies, Fusion Desserts, Tropical Cookies

Find it online: https://chefmilacook.com/mango-sticky-rice-cookies-recipe/