Mango Sticky Rice Cookies: Irresistibly Sweet Fusion Treats Recipe
Mango Sticky Rice Cookies combine the tropical flavors of mango and creamy sticky rice in a delightful cookie form. These treats feature a buttery cookie dough base filled with a sweet mango jam and topped with a luscious mix of coconut-infused sticky rice, delivering a unique fusion of textures and flavors perfect for dessert or an exotic snack.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Thai-inspired
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 100 g Unsalted Butter (room temperature)
- 50 g Brown Sugar
- 50 g White Sugar
- 1 large Egg
- 1 tsp Vanilla Extract (pure recommended)
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 150 g All-Purpose Flour (gluten-free flour optional)
Mango Jam
- 1 cup Mangoes (diced, fresh or frozen)
- 2 tbsp White Sugar
Sticky Rice Topping
- 1 cup Sweet Rice (do not substitute with regular rice)
- 0.5 cup Coconut Milk
- 2 tbsp Sweetened Condensed Milk (optional for dairy-free version)
Instructions
- Prepare the Dough: Cream the unsalted butter, brown sugar, and white sugar together until fluffy, then add in the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, blending until just combined. Chill the dough for at least 30 minutes.
- Make the Mango Jam: Combine the diced mangoes and white sugar in a saucepan over medium heat. Cook until the mangoes break down and the mixture thickens, about 10-15 minutes, stirring occasionally to prevent burning. Remove from heat and let cool.
- Prepare Sticky Rice: Rinse sweet rice until the water runs clear, then soak it in water for at least 4 hours or overnight. Steam the soaked rice until tender, approximately 20-30 minutes. Mix the steamed rice with coconut milk and sweetened condensed milk, stirring until well combined. Set aside to cool.
- Bake Cookies: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop chilled dough onto the prepared baking sheet, creating a hollow in each scoop. Fill each hollow with mango jam and top with a spoonful of the sticky rice mixture. Bake for 12-15 minutes, or until the cookies are golden brown. Allow to cool completely on the pan before transferring to a cooling rack.
Notes
- Use pure vanilla extract for the best flavor.
- For a dairy-free version, omit the sweetened condensed milk.
- Keep an eye on the mango jam while cooking to avoid burning.
- Soaking sweet rice overnight yields the best texture but a minimum of 4 hours works well.
- Make sure the sticky rice topping has cooled slightly before assembling to prevent melting the dough.
- Gluten-free flour can be used to make these cookies gluten-free.
Keywords: Mango sticky rice cookies, tropical cookies, fusion dessert, mango jam cookies, sticky rice dessert, Asian inspired cookies, coconut milk desserts