Where do I find sweet rice or glutinous rice for this recipe?

Sweet rice, also labeled glutinous rice or Thai sticky rice, is available at most Asian grocery stores and in the international foods section of many larger supermarkets. It comes in both long-grain and short-grain varieties and either will work for this recipe. Do not substitute regular white or jasmine rice as the sticky texture essential to this recipe will not be present.

Can I use store-bought mango jam instead of making my own?

You can use a good quality store-bought mango jam or mango preserve as a shortcut and the cookies will still be delicious. However the homemade jam made from just frozen or fresh mangoes and a tablespoon of sugar has a fresher and more vibrant flavor that is noticeably brighter and more tropical than most commercial versions. We recommend the homemade jam whenever you have a spare 10 minutes.

Why do my cookies spread too much during baking?

The most common reason cookies spread excessively is dough that is too warm when it goes into the oven. Make sure to chill the dough for the full 30 minutes before baking and if your kitchen is warm, chill the portioned cookie dough balls on the baking tray in the refrigerator for an additional 10 minutes before they go into the oven. This brief extra chill keeps the butter solid longer in the oven and gives you a taller and more defined cookie with better texture throughout.

Mango Sticky Rice Cookies Easy Tropical Thai Treat

Name: Mango Sticky Rice Cookies The Most Unique and Tropical Cookie You Will Bake
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Thai
Ingredients: 200g Frozen or Fresh Mangoes; 1 tbsp White Sugar; 1/4 cup Sweet Rice glutinous rice uncooked; 1/3 cup Coconut Milk; 3 tbsp Sweetened Condensed Milk; 113g Unsalted Butter softened; 100g Light Brown Sugar; 50g White Sugar; 1 large Egg Yolk plus thick egg white; 1/2 tsp Pure Vanilla Extract; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 tbsp Reserved Coconut Cream from sticky rice; 180g All-Purpose Flour; Flaky Sea Salt for finishing; Black Sesame Seeds optional

Description

Mango Sticky Rice Cookies combine buttery chewy cookie dough with swirls of homemade mango jam and tender pockets of coconut sticky rice, finished with flaky sea salt and black sesame seeds. The most unique and tropical cookie recipe inspired by the beloved Thai dessert.

Ingredients

Scale

200g Frozen or Fresh Mangoes

1 tbsp White Sugar

1/4 cup Sweet Rice glutinous rice uncooked

1/3 cup Coconut Milk

3 tbsp Sweetened Condensed Milk

113g Unsalted Butter softened

100g Light Brown Sugar

50g White Sugar

1 large Egg Yolk plus thick egg white

1/2 tsp Pure Vanilla Extract

1/2 tsp Baking Soda

1/4 tsp Salt

1 tbsp Reserved Coconut Cream from sticky rice

180g All-Purpose Flour

Flaky Sea Salt for finishing

Black Sesame Seeds optional

Instructions

1. Cook frozen or fresh mangoes in a small saucepan over medium heat until softened. Mash gently, add sugar, and stir until reduced to jam consistency. Refrigerate until cold.

2. Soak sweet rice in boiling water 20 minutes then drain and steam until slightly underdone.

3. Heat coconut milk and condensed milk together, add steamed rice and stir until coated and plump. Reserve 1 tbsp coconut cream for dough.

4. Beat softened butter with both sugars until light and fluffy.

5. Add egg yolk, thick egg white, vanilla, and reserved coconut cream. Mix until smooth.

6. Add baking soda and salt. Gradually add flour until just combined.

7. Chill dough in refrigerator at least 30 minutes.

8. Preheat oven to 350°F. Line baking tray with parchment.

9. Fold cold mango jam and sticky rice gently into chilled dough in 2 to 3 strokes.

10. Scoop dough into balls, add extra mango and rice to surface if desired. Press black sesame seeds on top.

11. Bake 13 to 15 minutes until edges are golden and centers are just set.

12. Cool on tray 10 minutes then transfer to wire rack.

13. Sprinkle flaky sea salt over warm cookies immediately.

Notes

Sweet rice means glutinous sticky rice, not regular white rice.

Mango jam and sticky rice can be made up to 3 days ahead and refrigerated.

Fold mango and rice into dough gently to keep visible swirls and pockets.

Do not skip the flaky sea salt finish.

Best eaten same day baked but will keep refrigerated for up to 3 days.

Reheat briefly in microwave for fresh-baked texture.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Thai

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: mango sticky rice cookies, thai dessert cookies, mango coconut cookies, tropical cookie recipe