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
Scale
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.
