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Mango Sticky Rice Cookies

Mango Sticky Rice Cookies: A Tropical Treat You'll Love

These Mango Sticky Rice Cookies blend tropical flavors of mango and coconut into a delightful treat that you’ll love.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Frozen Mangoes Sweetness and tropical flavor; fresh mangoes can be used for a more vibrant taste.
  • 1/2 cup Unsalted Butter Main fat for flavor and moisture; make sure it’s softened.
  • 1 cup White Sugar Provides sweetness; can swap with brown sugar.
  • 1/2 cup Light Brown Sugar Adds moisture and caramel taste.
  • 1 large Eggs (Yolk plus thick white) Binds ingredients together.
  • 1 teaspoon Vanilla Extract Enhances sweetness and flavor complexity.
  • 1/2 teaspoon Baking Soda Leavening agent.
  • 1/4 teaspoon Salt Balances sweetness.
  • 2 cups All-Purpose Flour Provides structure; careful not to overmix.
For the Filling
  • 1 cup Sweet Rice Ensure it's soaked before cooking.
  • 1 cup Coconut Milk Adds richness; can substitute with coconut cream.
  • 1/2 cup Sweetened Condensed Milk Provides additional sweetness.
  • 1 tablespoon Reserved Coconut Cream Adds additional richness.
For the Topping
  • 1 teaspoon Flaky Sea Salt Optional topping for flavor contrast.
  • 1 tablespoon Black Sesame Seeds Optional topping for texture.

Equipment

  • Mixing bowl
  • Pot
  • Baking Tray

Method
 

Step-by-Step Instructions
  1. Prepare the Mango Jam: In a small pot over medium heat, mash frozen mangoes and mix in white sugar. Cook for about 10-15 minutes until thickened. Chill in the fridge.
  2. Cook the Sticky Rice: Soak sweet rice in boiling water for 20 minutes. Drain and steam for 25 minutes. Mix with coconut milk and sweetened condensed milk, setting aside some rice for the cookie dough.
  3. Make the Cookie Dough: Cream unsalted butter with both sugars until light and fluffy. Blend in egg, vanilla extract, and reserved coconut cream. Gradually mix in baking soda, salt, and flour until just combined. Chill for at least 30 minutes.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Fold sticky rice and mango jam into dough. Form dough balls, optionally pressing in toppings. Bake for 13-15 minutes until edges are golden.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These Mango Sticky Rice Cookies are best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 1 day.

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