If you adore the sweet, creamy flavors of classic mango sticky rice but want to try something new and utterly irresistible, you are in for a treat with the Mango Sticky Rice Cookies: A Tropical Twist on Delight Recipe. This unique cookie takes that beloved Thai dessert and transforms it into bite-sized moments of tropical joy, combining chewy sweet rice, luscious mango jam, coconut cream, and a sprinkle of sea salt and sesame seeds. With every single bite, you get the perfect harmony of tropical flavors and textures that are guaranteed to bring a sunshine smile to your face.
Ingredients You’ll Need
This recipe calls for simple yet thoughtfully chosen ingredients that work together beautifully to build layers of flavor and texture. Each element contributes something special—from the juicy mangoes lending natural sweetness to the uncooked sweet rice providing that iconic chewy bite, and creamy coconut milk weaving all the components together.
- 200 g frozen mangoes: The star of the show, these mangoes transform into a jam bursting with tropical flavor.
- 113 g unsalted butter: Provides that rich, creamy texture to your cookies.
- 100 g light brown sugar: Adds a subtle caramel flavor that complements the mango.
- 50 g white sugar: For sweetness and a delightful crunch on the outside.
- 1 large egg yolk: Binds the ingredients together for a tender cookie.
- 0.5 tsp vanilla extract: Enhances the overall sweetness and warmth of the cookies.
- 0.5 tsp baking soda: Helps the cookies rise perfectly.
- 0.25 tsp salt: Balances the sweetness and brings out all the flavors.
- 180 g all-purpose flour: The base that holds this deliciousness together.
- 0.25 cup uncooked sweet rice: Creates that iconic chewy texture reminiscent of traditional mango sticky rice.
- 0.33 cup coconut milk: Infuses the cookies with a creamy, tropical essence.
- 3 tbsp sweetened condensed milk: Adds richness and a touch of sweetness.
- 1 tbsp reserved coconut cream: A finishing touch to help keep the cookies moist.
- flaky sea salt: A sprinkle on top enhances the sweet flavors.
- black sesame seeds: Provides a mild nutty taste and crunch.
How to Make Mango Sticky Rice Cookies: A Tropical Twist on Delight Recipe
Step 1: Prepare the Mango Jam
Start by gently heating the frozen mango chunks over medium-low heat, stirring regularly to help them soften evenly. As the mango breaks down, mix in the sugar and cook until the mixture thickens into a lush, fragrant jam. Once ready, set it aside to cool completely before refrigerating; this mango jam is the heart of the cookie’s tropical punch.
Step 2: Soak and Cook the Sweet Rice
Rinse the sweet rice thoroughly before soaking it in boiling water for 20 minutes. This process softens the grains and ensures they have that perfect tacky texture. Drain the rice and cook it until just underdone so it retains chewiness without becoming mushy. Transfer it to a bowl and keep it ready for the next step.
Step 3: Make the Coconut Mixture
Combine the coconut milk and sweetened condensed milk in a pot, then heat gently until just simmering and slightly thickened. Reserve a tablespoon of this mixture aside as coconut cream to enrich the cookie dough later. Stir the cooked sweet rice into the remaining coconut mixture until every grain is fully coated in creamy sweetness. Cover the bowl and let it rest while you prepare the dough.
Step 4: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both white and light brown sugars until light and airy—this step is vital to create tender, melt-in-your-mouth cookies. Add the egg yolk, reserved coconut cream, vanilla extract, baking soda, and salt, combining well.
Step 5: Incorporate Flour and Chill
Gradually mix in the all-purpose flour, stirring until just combined to keep the cookie soft. Once mixed, chill the dough in the refrigerator for at least 30 minutes—this resting time helps the flavors meld and the texture firm up for perfect baking.
Step 6: Assemble the Cookies
Preheat your oven to 350°F and line a baking tray with parchment paper. On your work surface, place dollops of the coconut-coated sticky rice and mango jam onto the dough. Use a cookie scoop to form uniform dough balls, blending in generous chunks of mango and sticky rice. Add extra dollops if needed to achieve the perfect balance.
Step 7: Bake the Cookies
Arrange the dough balls carefully on the tray and bake for 13 to 15 minutes, or until the edges turn golden brown and the centers puff slightly. Halfway through baking, sprinkle black sesame seeds on top to toast gently in the oven and infuse a nutty crunch.
Step 8: Finish and Cool
After baking, gently bang the tray on your countertop to flatten the cookies slightly, then shape them into neat circles with a spatula. Sprinkle flaky sea salt over each cookie while still warm to enhance the sweet-tropical flavors. Allow the cookies to cool on the pan for 10 minutes before transferring them to a rack, where they will finish setting perfectly.
How to Serve Mango Sticky Rice Cookies: A Tropical Twist on Delight Recipe
Garnishes
These cookies shine with simple but impactful garnishes. A careful sprinkle of flaky sea salt on top balances the sweetness flawlessly, while toasted black sesame seeds add a sophisticated nutty crunch. For extra flair, serve with a small drizzle of coconut cream or a few fresh mango slices on the side.
Side Dishes
Pair these tropical cookies with a refreshing drink like iced jasmine tea or a cold coconut water to complement their rich flavors. For gatherings, consider serving alongside a fruit platter featuring mango, pineapple, and kiwi to keep the tropical vibe going strong.
Creative Ways to Present
Serve these Mango Sticky Rice Cookies in mini bamboo baskets or atop banana leaves for a charming presentation that echoes their Thai dessert roots. Alternatively, sandwich two cookies together with a light mango or coconut-flavored frosting for a fun twist that will surprise and delight guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and freshness. If your home is particularly warm, storing them in the fridge is a good option, but allow them to come to room temperature before enjoying.
Freezing
These cookies freeze wonderfully. Place them in a single layer on a baking tray to freeze solid, then transfer to a freezer-safe container or bag. They will keep well frozen for up to 2 months, which means you can enjoy this tropical twist anytime you crave a sweet escape.
Reheating
To warm frozen or refrigerated Mango Sticky Rice Cookies, gently heat them in a preheated oven at 325°F for 5 to 7 minutes, or until soft and fragrant again. Avoid microwaving if possible, as this can affect the texture of the chewy rice and buttery edges.
FAQs
Can I use fresh mango instead of frozen mango for the jam?
Absolutely! Fresh mangoes can be used when in season, just make sure they are ripe and sweet for the best jam. You may need to adjust cooking time slightly to achieve the right jam consistency.
What is the purpose of the uncooked sweet rice in the cookies?
The uncooked sweet rice adds that signature chewy and sticky texture reminiscent of traditional mango sticky rice desserts, giving these cookies their unique and delightful mouthfeel.
Can I substitute coconut milk with another type of milk?
While coconut milk provides essential tropical creaminess, you can use full-fat canned dairy milk or almond milk if needed, though the flavor will be less authentic and the cookies slightly less rich.
Are these cookies gluten-free?
Unfortunately, no. This recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, you could experiment with gluten-free all-purpose flours, but results may vary.
Can I prepare the dough ahead of time?
Yes! Chilling the dough for 30 minutes is essential, but you can also refrigerate it for up to 24 hours before baking, which can actually enhance the flavor development.
Final Thoughts
If you are looking for a fun and delicious way to bring those dreamy tropical flavors into cookie form, you really must try the Mango Sticky Rice Cookies: A Tropical Twist on Delight Recipe. This unique treat combines the best elements of a classic dessert with the comfort of a cookie, creating something truly special to share with friends and family. Trust me, once you bake these, they will become a beloved favorite in your baking repertoire!
Print
Mango Sticky Rice Cookies: A Tropical Twist on Delight Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Thai-Inspired)
Description
Mango Sticky Rice Cookies combine the tropical flavors of traditional mango sticky rice dessert into soft, chewy cookies bursting with mango jam, coconut-infused sticky rice, and a hint of sweetened condensed milk. These exotic cookies feature a rich buttery base enhanced with vanilla, a chewy texture from sweet rice, and a delightful crunch from black sesame seeds and flaky sea salt.
Ingredients
Mango Jam
- 200 g frozen mangoes
- 100 g light brown sugar
Sweet Rice Mixture
- 0.25 cup uncooked sweet rice
- 0.33 cup coconut milk
- 3 tbsp sweetened condensed milk
Cookie Dough
- 113 g unsalted butter, softened
- 50 g white sugar
- 1 large egg yolk
- 0.5 tsp vanilla extract
- 1 tbsp reserved coconut cream
- 0.5 tsp baking soda
- 0.25 tsp salt
- 180 g all-purpose flour
Toppings
- flaky sea salt
- black sesame seeds
Instructions
- Prepare the Mango Jam: Heat the frozen mango chunks in a small pot over medium-low heat, stirring occasionally. Once softened, mash the mango into smaller pieces. Stir in the light brown sugar and cook until the mixture thickens to a jam-like consistency. Set aside to cool, then refrigerate.
- Soak and Cook the Sweet Rice: Rinse the sweet rice in a small bowl. Boil water and pour it over the rice until fully covered; let soak for 20 minutes. Drain the water and cook the rice until slightly underdone. Transfer the cooked rice to a small bowl.
- Make the Coconut Mixture: Combine coconut milk and sweetened condensed milk in a pot. Heat over medium-low until the mixture simmers and reduces slightly. Reserve 1 tablespoon of this mixture for later use as coconut cream, then stir the cooked sweet rice into the remaining mixture until fully coated. Cover and set aside.
- Cream the Butter and Sugars: In a large bowl, cream softened butter together with white sugar and light brown sugar until light and fluffy. Add the egg yolk, reserved coconut cream, vanilla extract, baking soda, and salt. Mix well to combine all ingredients.
- Form the Cookie Dough: Gradually incorporate the all-purpose flour into the wet ingredients until just combined. Chill the dough in the refrigerator for at least 30 minutes to firm up for easier handling.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Prepare dollops of the mango jam and coated sticky rice to add to the dough. Using a cookie scoop, form dough balls, gently folding in chunks of mango jam and coated sticky rice. Add extra dollops as needed for balanced flavor.
- Bake the Cookies: Arrange the dough balls on the prepared baking tray. Bake for 13-15 minutes or until edges are golden brown and centers are slightly puffed. Halfway through baking, sprinkle black sesame seeds over the tops of the cookies.
- Finish and Cool: Remove the cookies from the oven and firmly bang the baking tray on the counter to gently flatten the cookies slightly. Use a spatula to shape them into neat circles. Sprinkle flaky sea salt on top while still warm. Allow cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen mangoes for the best jam consistency and flavor.
- Do not overcook the sweet rice; it should remain slightly underdone to preserve its chewy texture.
- Chilling the dough helps prevent spreading and maintains the chewy texture desired.
- Flaky sea salt adds a nice contrast to the sweetness; do not omit if possible.
- Black sesame seeds add a nutty crunch that complements the tropical flavors perfectly.
