The moment I first tasted Mango Sticky Rice during a trip to Thailand, I was enchanted by its sweet, tropical essence and creamy texture. Fast forward to my kitchen, I found myself dreaming of a way to bring that delightful dessert into cookie form. The result? These indulgent Mango Sticky Rice Cookies—a treat that combines the buttery, chewy goodness of a cookie with swirls of luscious mango jam and tender clumps of coconut sticky rice. They capture that refreshing flavor perfectly, making any day feel like a mini-vacation to a sun-drenched beach.
While these cookies may appear to have a fancy pedigree, they are surprisingly easy to whip up. In just a few simple steps, you’ll create an irresistible snack that shares the vibrant spirit of Thailand, yet is perfect for cozy evenings at home or gatherings with friends. So, roll up your sleeves and get ready for a culinary adventure that won’t leave you reaching for takeout!
Why You’ll Love Mango Sticky Rice Cookies
Tropical Flavor Explosion: These cookies blend the beloved taste of mango sticky rice with a cookie twist that transports your taste buds to sunny Thailand.
Indulgent Texture: With a chewy center and slightly crisp edges, each bite offers a satisfying contrast that keeps you coming back for more.
Simple Steps: Despite their gourmet appeal, these cookies are easy to make, perfect for bakers of all levels.
Versatile Treats: Whether served at a gathering or enjoyed with your afternoon tea, they will impress family and friends alike.
Unique Dessert Twist: Bring the flavors of a classic Thai dessert into your home kitchen, redefining your dessert game with daring creativity!
So gather your ingredients and treat yourself to a tropical delight that’s more than just a cookie!
Mango Sticky Rice Cookies Ingredients
For the Mango Jam
- Frozen Mangoes (200g) – The star of the show; you can switch to fresh mangoes for a burst of summertime flavor.
- White Sugar (1 tbsp) – Sweetens the jam; brown sugar can give it a deeper taste.
For the Sticky Rice
- Sweet Rice (¼ cup, uncooked) – The secret to that chewy, sticky texture; soak it before cooking for the best results.
- Coconut Milk (⅓ cup) – Adds creaminess and a hint of coconut flavor; for a richer twist, use coconut cream instead.
- Sweetened Condensed Milk (3 tbsp) – Enhances the sweetness and creamy delight of your sticky rice mix; substitute with more coconut milk if preferred.
For the Cookie Dough
- Unsalted Butter (113g, softened) – Creates a rich and buttery base; make sure it’s softened for easy mixing.
- Light Brown Sugar (100g) – Adds moisture and a lovely caramel essence; perfectly balances the flavors of the cookie.
- White Sugar (50g) – An additional touch of sweetness to round out the flavor profile.
- Egg Yolk + Thick Egg White (1 large + its thick white) – Provides moisture; use only the thick egg white for better structure.
- Vanilla Extract (½ tsp) – Infuses the dough with warm, aromatic flavor; don’t skip this, it’s a game changer!
- Baking Soda (½ tsp) – Helps the cookies rise for a delightful texture.
- Salt (¼ tsp) – Balances out the sweetness and enhances all the flavors.
- Reserved Coconut Cream (1 tbsp) – A splash of extra moisture and flavor from the sticky rice preparation.
- All-Purpose Flour (180g) – Gives the cookies their structure; be mindful not to overmix for a tender crumb.
Finishing Touches
- Flaky Sea Salt – Sprinkle on top after baking for a savory punch that elevates the sweet cookies.
- Black Sesame Seeds – Optional topping that adds a nutty flavor and visual appeal; sprinkle halfway through baking for a gourmet touch.
These Mango Sticky Rice Cookies are not just a treat—they’re a tropical adventure waiting to be baked!
How to Make Mango Sticky Rice Cookies
-
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. -
Cook the Sticky Rice:
Soak the sweet rice in boiling water for 20 minutes, then steam it until slightly underdone. In a separate pot, heat the coconut milk and sweetened condensed milk, and mix thoroughly with the cooked rice until all grains are coated and plump. Reserve a tablespoon for the cookie dough. -
Make the Cookie Dough:
In a large mixing bowl, cream the softened butter with both sugars 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 until just combined. Chill the dough in the fridge for at least 30 minutes. -
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 like black sesame seeds onto the dough balls and leave space for spreading. 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.
Optional: Sprinkle flaky sea salt on top of the warm cookies for an alluring flavor contrast!
Exact quantities are listed in the recipe card below.
What to Serve with Mango Sticky Rice Cookies?
Indulging in mango sticky rice cookies is a delightful experience, but pairing them with the right accompaniments can elevate your treat to new heights.
- Coconut Milk Tea: A warm cup adds a creamy, tropical touch that complements the coconut flavors in the cookies.
- Mango Sorbet: This refreshing dessert echoes the flavors of the cookies while providing a cool, palate-cleansing contrast.
- Green Tea: The subtle bitterness of green tea balances the sweetness of the cookies, creating a harmonious pairing for afternoon snacks.
- Fresh Fruit Salad: A mix of tropical fruits like pineapple, kiwi, and passion fruit brightens your dessert experience and adds fresh textures.
- Toasted Coconut Flakes: Sprinkling these on top creates an added crunch and enhances the island vibe of your cookie experience.
- Chocolate Dipping Sauce: For an indulgent twist, dip your cookies in warm chocolate sauce for a decadent combination that’s hard to resist.
- Vanilla Ice Cream: Melting a scoop alongside your cookie offers a delightful creaminess that pairs beautifully with the chewy texture.
- Sparkling Water with Lime: For a refreshing beverage that cleanses the palate, this bubbly option lifts the tropical flavors of your cookies.
- Sticky Rice Coconut Pudding: Keeping with the theme, this dish reflects the essence of the cookies while providing another delightful texture to enjoy.
Expert Tips for Mango Sticky Rice Cookies
-
Multitask Efficiently: While your mango jam is cooling, take the time to prepare the sticky rice and cookie dough simultaneously. It speeds up the overall process.
-
Avoid Over-Mixing: When you combine the flour with the dough, mix until just incorporated. Over-mixing can lead to tough cookies instead of the chewy Mango Sticky Rice Cookies you desire.
-
Perfect Sticky Rice: Be generous when adding mango jam and sticky rice to the dough, but not excessively. Finding that balance makes it easier to handle the dough without losing shape.
-
Enjoy Fresh: For the best experience, savor the cookies the same day you bake them. Store any leftovers in the fridge for up to 3 days, and briefly reheat in the microwave before serving for that fresh-out-of-the-oven taste.
-
Experiment with Toppings: Feel free to try different toppings like toasted coconut flakes for added crunch or different flavored extracts for a unique twist on your cookies.
How to Store and Freeze Mango Sticky Rice Cookies
-
Room Temperature: Consume the cookies within 1 day for the freshest flavor and texture; keep them stored in an airtight container to maintain their chewiness.
-
Fridge: Keep your cookies in the fridge for up to 3 days. Place them in an airtight container to prevent them from drying out; reheat briefly in the microwave for a soft experience.
-
Freezer: For longer storage, freeze the cookies for up to 2 months. Layer them with parchment paper in an airtight container to avoid sticking; thaw in the fridge overnight before enjoying.
-
Reheating: When you’re ready to indulge in your Mango Sticky Rice Cookies, simply microwave for 10-15 seconds to soften and warm them up, making them taste freshly baked!
Make Ahead Options
These Mango Sticky Rice Cookies are perfect for busy home cooks looking to simplify meal prep! You can prepare the mango jam up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain its vibrant flavor and prevent it from browning. The sticky rice can also be cooked ahead of time and refrigerated for up to 3 days. When you’re ready to bake, simply combine the prepared dough with the stored mango jam and sticky rice, following the final baking instructions. This way, you’ll enjoy all the deliciousness with minimal effort on those hectic weeknights!
Variations & Substitutions for Mango Sticky Rice Cookies
Feel free to get creative and make these delightful cookies your own with these fun variations!
- Fresh Mango: Swap frozen mangoes for fresh if they’re in season, ensuring the same delicious cooking technique.
- Brown Sugar: Use brown sugar instead of white sugar for a deeper caramel flavor in both the jam and cookie dough.
- Coconut Cream: Substitute coconut milk with coconut cream for an extra richness that envelops each cookie.
- Toasted Coconut: For an added crunch, sprinkle toasted coconut flakes on top instead of black sesame seeds halfway through baking.
- Almond Extract: Introduce a unique flavor twist by adding a few drops of almond extract to the cookie dough.
- Chocolate Chips: Add semi-sweet or white chocolate chips for a delightful pairing with the tropical flavors.
- Crunchy Nuts: Incorporate chopped macadamia nuts or almonds into the cookie dough for an exciting texture contrast.
- Spiced Variation: Sprinkle a dash of cardamom or cinnamon into the dough for a warm, aromatic twist that elevates the flavors.
Let your imagination soar and enjoy these versatile cookies in your own special way!
Mango Sticky Rice Cookies Recipe FAQs
What type of mangoes should I use for the mango jam?
Absolutely! For the mango jam, you can use frozen mangoes, which are convenient and still flavorful. However, if you find fresh mangoes in season, they will add a more vibrant and fresh taste to your jam, enhancing the tropical essence of your cookies.
How should I store my Mango Sticky Rice Cookies?
For the best flavor and texture, store your cookies in an airtight container at room temperature for up to 1 day. If you wish to keep them longer, they’re perfectly fine in the fridge for up to 3 days. Just remember to reheat briefly in the microwave before enjoying for that freshly baked delight!
Can I freeze my cookies, and if so, how?
Certainly! To freeze your Mango Sticky Rice Cookies, allow them to cool completely, then layer the cookies with parchment paper in an airtight container or freezer bag, ensuring they’re not touching. They can be frozen for up to 2 months. When you’re ready to snack, simply thaw them overnight in the fridge, and give them a quick minute in the microwave for a soft and warm treat!
What if my dough is too sticky?
If you find your dough is excessively sticky, don’t worry! You can sprinkle a little more flour onto your work surface and knead it gently until it becomes more manageable. Just be careful not to overmix, as this can lead to dense cookies instead of the chewy delight you want.
Are these cookies suitable for people with allergies?
It’s essential to be cautious. The cookies contain common allergens like dairy (butter, condensed milk) and gluten (all-purpose flour). For a nut-free option, be sure to check all ingredient labels, especially for coconut based products. If you’re baking for someone with specific allergies, consider using alternative ingredients, like dairy-free butter or gluten-free flour, ensuring they’re safe and enjoyable for everyone!
Can I add different toppings to my cookies?
Very much! Feel free to experiment with various toppings aside from black sesame seeds. Toasted coconut flakes add a delightful crunch, or consider chopped nuts for added texture. You can even try drizzling melted chocolate on top once baked for an extra indulgent twist. The more the merrier!
Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight
Ingredients
Equipment
Method
- 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.
- Cook the Sticky Rice: Soak the sweet rice in boiling water for 20 minutes, then steam it until slightly underdone. In a separate pot, heat the coconut milk and sweetened condensed milk, and mix thoroughly with the cooked rice until all grains are coated and plump. Reserve a tablespoon for the cookie dough.
- Make the Cookie Dough: In a large mixing bowl, cream the softened butter with both sugars 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 until just combined. Chill the dough in the fridge for at least 30 minutes.
- 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 like black sesame seeds onto the dough balls and leave space for spreading. 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.