The moment I first tasted Mango Sticky Rice in Thailand, I was spellbound by the harmony of flavors—sweet mango, creamy coconut, and that heavenly sticky rice. Inspired by this beloved dessert, I set out to create a unique twist that would infuse its tropical charm into a cookie. Enter these Mango Sticky Rice Cookies! With each bite, you’ll experience the delightful chewiness of coconut rice paired with luscious mango jam, transforming your kitchen into a fragrant paradise.
These cookies are not just about the flavors; they bring together various textures that dance on the palate—soft, chewy, and with a surprise burst of sweetness. Ideal for a cozy afternoon treat or a conversation starter at your next gathering, this recipe beautifully bridges the simplicity of home-baking with the exotic allure of Thai cuisine. Say goodbye to mundane snacks and immerse yourself in this tropical fusion delight that promises both indulgence and lightness. Are you ready to embark on this sweet adventure? Let’s get baking!
Why are Mango Sticky Rice Cookies special?
Uniqueness: These cookies embody a delightful twist on a classic Thai dessert, merging beloved flavors of mango and coconut.
Flavor Explosion: Each bite delivers a vibrant taste of tropical sweetness, perfectly balanced with creamy undertones.
Unexpected Texture: The chewy coconut sticky rice adds an exciting dimension that’s surprisingly delightful in cookie form.
Perfect for Sharing: These cookies are a conversation starter, making them a hit at gatherings or cozy afternoons with friends.
Easy to Make: Although they seem labor-intensive, the straightforward steps make it accessible for home bakers—no culinary degree needed!
Crowd Pleaser: Who can resist a cookie that’s a snack and a cultural experience all wrapped in one?
Mango Sticky Rice Cookies Ingredients
For the Mango Jam
• Frozen mangoes – 200g – Adds sweetness and tropical flavor; fresh mango can be substituted for a more vibrant taste.
• White sugar – 1 tbsp – Enhances the sweetness of the mango jam.
For the Coconut Sticky Rice
• Sweet rice – ¼ cup – Provides the necessary structure and chewiness.
• Coconut milk – ⅓ cup – Infuses moisture and rich coconut flavor into the rice.
• Sweetened condensed milk – 3 tbsp – Adds extra sweetness and luscious richness.
• Hot water – Used for soaking the rice; ensures it becomes tender and flavorful.
For the Cookie Dough
• Unsalted butter – 113g, softened – Acts as the base fat for a rich flavor profile.
• Light brown sugar – 100g – Contributes moisture and depth to the cookies.
• White sugar – 50g – Enhances overall sweetness in the dough.
• Egg yolk & thick white – 1 (see note) – Provides structure and adds richness to the dough.
• Vanilla extract – ½ tsp – Delivers aromatic flavor to every bite.
• Baking soda – ½ tsp – Functions as a leavening agent for that lovely, puffy texture.
• Salt – ¼ tsp – Balances the sweetness from the sugars.
• Reserved coconut cream – 1 tbsp – Amplifies the delightful coconut flavor that ties it all together.
• All-purpose flour – 180g – Forms the dough structure, making each cookie delightful.
For the Topping
• Flaky sea salt – Enhances flavor and adds a lovely contrast to the sweetness.
• Black sesame seeds – Adds visual appeal and a nutty taste, making your cookies even more irresistible.
Now that you have everything set to whip up these delectable Mango Sticky Rice Cookies, get ready to indulge in a flavor-packed adventure straight from the heart of Thailand!
How to Make Mango Sticky Rice Cookies
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Prepare Mango Jam: Begin by heating the frozen mangoes in a saucepan until they soften. Mash them, then add the sugar and cook on medium heat until the mixture thickens into a jam-like consistency. Allow it to cool before storing.
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Make Coconut Sticky Rice: Soak the sweet rice in hot water for about 20 minutes to soften. After soaking, drain the rice and steam it until tender. Mix the cooked rice with coconut milk and sweetened condensed milk, and cook until the liquid is absorbed.
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Prepare Cookie Dough: Cream together the softened unsalted butter, light brown sugar, and white sugar until the mixture is fluffy. Add the egg yolk, vanilla extract, and reserved coconut cream. Slowly incorporate the baking soda, salt, and flour, mixing until just combined. Chill the dough in the refrigerator for 30 minutes.
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Assemble and Bake: Preheat your oven to 350°F. On a lined baking tray, take dollops of cookie dough, then add a spoonful of mango jam and some coconut sticky rice on top. Bake for 13-15 minutes until the edges turn golden brown and the centers are puffy, adding black sesame seeds midway through.
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Cool and Serve: Once baked, gently tap the cookies on the counter to create a slight crackle on top. Sprinkle them with flaky sea salt and let them cool for about 10 minutes before transferring to a wire rack.
Optional: Serve warm with a cup of tea for an extra touch of tropical delight.
Exact quantities are listed in the recipe card below.
Expert Tips for Mango Sticky Rice Cookies
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Prep Efficiently: Multitasking is your friend here. Prepare the mango jam, sticky rice, and cookie dough simultaneously for a smooth baking experience.
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Avoid Too Much Filling: While generous amounts of mango jam and sticky rice are tempting, overfilling can make the dough too sticky. Balance is key.
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Egg White Care: Use only the thick part of the egg white in the cookie dough. This will enhance the texture without adding excessive moisture.
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Chill the Dough: Don’t skip chilling the dough for 30 minutes—it helps prevent the cookies from spreading too much and keeps them beautifully chewy.
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Quality Mango Matters: Whether fresh or frozen, choose ripe mangoes for the jam to get that delightful tropical sweetness in your Mango Sticky Rice Cookies.
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Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from falling apart.
What to Serve with Mango Sticky Rice Cookies?
Treat yourself to a tropical feast that goes beyond just cookies!
- Coconut Milk Iced Coffee: The rich, creamy texture of coconut milk in iced coffee complements the cookies’ flavors, creating a refreshing beverage pairing.
- Tropical Fruit Salad: A medley of mango, pineapple, and kiwi brings fresh, zesty flavors that enhance the sweetness of the cookies.
- Thai Iced Tea: This aromatic tea adds a delightful spice and rich sweetness that beautifully contrasts the chewy cookies.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a delightful combination—sweet, cold, and incredibly comforting alongside the warmth of the cookies.
- Lemon Sorbet: The tartness of lemon sorbet provides a refreshing palate cleanser that enhances the tropical experience, perfect after indulging in cookies.
- Chai Latte: Spiced flavors from a warm chai latte balance the cookie’s tropical sweetness, making this a cozy pairing for cooler days.
Embrace the full tropical experience with these delightful pairings, each promising to elevate your homemade Mango Sticky Rice Cookies into a grand culinary escape!
Make Ahead Options
These Mango Sticky Rice Cookies are perfect for meal prep enthusiasts looking to save time in the kitchen! You can prepare the mango jam and coconut sticky rice up to 3 days in advance. Simply store them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, you can mix the cookie dough and refrigerate it for up to 24 hours. When you’re ready to enjoy these tropical delights, simply assemble the cookies by dolloping the prepared mango jam and coconut sticky rice onto the chilled dough, then bake as directed. This ensures that your cookies remain just as delicious, while also allowing for a quick and easy baking session on busy days!
Storage Tips for Mango Sticky Rice Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
Fridge: For longer freshness, refrigerate cookies in an airtight container for up to 1 week. The cold will help them stay soft and delicious.
Freezer: Freeze individual cookies in a freezer-safe bag or container for up to 3 months. To enjoy, thaw in the fridge overnight before warming them up slightly.
Reheating: To revive the soft texture of your Mango Sticky Rice Cookies, microwave for 15-20 seconds on low power or let them sit at room temperature for a bit before serving.
Mango Sticky Rice Cookies Variations
Feel free to experiment and make this recipe your own with these delightful twists!
- Dairy-Free: Replace sweetened condensed milk with coconut cream for a completely dairy-free version packed with rich flavor.
- Fresh & Fruity: Use fresh mangoes instead of frozen for an even brighter taste and a lovely texture in your jam.
- Nutty Delight: Add chopped nuts like cashews or macadamia nuts to the cookie dough for a delightful crunch and added richness.
- Spicy Kick: Mix in a pinch of cayenne or ground ginger to the cookie dough for a surprising layer of warmth and spice.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend, ensuring a similar texture for those with dietary restrictions.
- Coconut Flake Boost: Fold in unsweetened shredded coconut into the dough for an extra chewy texture and an amplified coconut flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate on top after baking for a luxurious combination of flavors that will entice any chocolate lover.
- Zesty Twist: Add a hint of lime or lemon zest in the cookie dough to brighten up the tropical notes and add a refreshing zing.
Mango Sticky Rice Cookies Recipe FAQs
What kind of mangoes should I use for the jam?
Absolutely! For the mango jam, frozen mangoes work wonderfully, but I often prefer using fresh ripe mangoes when they are in season. They add a more vibrant, natural sweetness and a fresher taste that perfectly complements these cookies.
How should I store Mango Sticky Rice Cookies?
These delightful cookies can be stored at room temperature in an airtight container for up to 3 days, ensuring they maintain their chewy texture. For longer freshness, you can refrigerate them for up to a week. Just keep them in a sealed container, and they’ll remain soft and delicious!
Can I freeze Mango Sticky Rice Cookies?
Yes, you can freeze these cookies! Allow them to cool completely, then place them in a single layer in a freezer-safe bag or container, separated by parchment paper for easy removal. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight and warm them in the microwave for about 15-20 seconds to revive their freshness.
What if my cookies spread too much while baking?
If you find that your cookies spread excessively, it could be due to not chilling the dough long enough or using too much filling (mango jam or sticky rice). Ensure you chill the dough for at least 30 minutes before baking. Also, be mindful with your toppings—too much can make the dough overly sticky!
Are there any dietary concerns I should consider?
If you or your guests have dietary restrictions, note that these cookies contain dairy and egg. For a dairy-free option, you can substitute coconut cream for the sweetened condensed milk and use a flax egg as a replacement for the egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). This way, you can still enjoy the delightful flavors of these Mango Sticky Rice Cookies!
How long will the cookies last once baked?
Once baked, these cookies are best enjoyed on the day they’re made to appreciate the fresh flavors and textures. However, if stored properly, they can last up to 3 days at room temperature or up to a week in the refrigerator, keeping their delightful chewiness intact.
Mango Sticky Rice Cookies Recipe FAQs
Mango Sticky Rice Cookies: Tropical Yum That'll Wow Everyone
Ingredients
Equipment
Method
- Prepare Mango Jam: Heat frozen mangoes in a saucepan until softened, mash, then add sugar and cook until thickened. Cool before storing.
- Make Coconut Sticky Rice: Soak sweet rice in hot water for 20 minutes, drain, steam until tender, then mix with coconut milk and sweetened condensed milk.
- Prepare Cookie Dough: Cream butter, brown sugar, and white sugar until fluffy. Add egg yolk, vanilla extract, and coconut cream. Mix in baking soda, salt, and flour until just combined. Chill for 30 minutes.
- Assemble and Bake: Preheat oven to 350°F. On a baking tray, dollop cookie dough, add mango jam and coconut sticky rice on top. Bake for 13-15 minutes until golden and puffy.
- Cool and Serve: Tap cookies gently on the counter, sprinkle with flaky sea salt, and cool for 10 minutes on a wire rack.