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Mango Sticky Rice Cookies Beyond

Mango Sticky Rice Cookies Beyond: A Tropical Treat Awaits

Mango Sticky Rice Cookies Beyond combines tropical flavors and chewy textures, creating a sweet treat that's a must-try for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Jam
  • 200 g Frozen Mangoes or fresh
  • 1 tbsp White Sugar Brown sugar can deepen flavor
For the Sticky Rice
  • 0.25 cup Sweet Rice Uncooked, do not use regular rice
  • 0.33 cup Coconut Milk Substitute with coconut cream for richer taste
  • 3 tbsp Sweetened Condensed Milk Can substitute with more coconut milk if needed
For the Cookie Dough
  • 113 g Unsalted Butter Provides fat and moisture
  • 100 g Light Brown Sugar Adds moisture and sweetness
  • 50 g White Sugar Balances sweetness
  • 1 large Egg Yolk Plus thick egg white
  • 0.5 tsp Vanilla Extract Introduces aromatic sweetness
  • 0.5 tsp Baking Soda Leavens for soft texture
  • 0.25 tsp Salt Enhances flavor
  • 1 tbsp Reserved Coconut Cream Sourced from sticky rice prep
  • 180 g All-Purpose Flour Avoid overmixing
For Toppings
  • Flaky Sea Salt Optional finishing touch
  • Black Sesame Seeds Optional for texture and appeal

Equipment

  • medium saucepan
  • Steamer
  • mixing bowl
  • Baking tray
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Mango Jam: In a medium saucepan, combine 200g of frozen mangoes and 1 tbsp of white sugar. Cook for 5-7 minutes until jam-like. Cool and refrigerate.
  2. Cook Sticky Rice: Soak 0.25 cup of sweet rice in boiling water for 20 minutes. Steam for 15 minutes. Mix with 0.33 cup coconut milk and 3 tbsp sweetened condensed milk.
  3. Make Cookie Dough: Beat 113g of unsalted butter, 100g brown sugar, and 50g white sugar until fluffy. Add egg yolk, thick white, and 0.5 tsp vanilla. Mix in 0.5 tsp baking soda, 0.25 tsp salt, and 180g flour until just combined. Chill for 30 minutes.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Scoop dough onto a lined tray, creating 12-15 mounds. Press sticky rice and mango jam on top. Optionally sprinkle with black sesame seeds.
  5. Final Touches and Cooling: Bake for 13-15 minutes until edges are golden. Cool on tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 9gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave before serving for a warm treat.

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