Description
Delicious cookies featuring sweet mango and chewy sticky rice for a tropical treat.
Ingredients
Scale
- 200 g Frozen Mangoes (or fresh mangoes)
- 1 tbsp White Sugar (can substitute with brown sugar)
- 0.25 cup Sweet Rice (uncooked and soaked before cooking)
- 0.33 cup Coconut Milk (can substitute with coconut cream)
- 3 tbsp Sweetened Condensed Milk (substitute with more coconut milk if preferred)
- 113 g Unsalted Butter (softened)
- 100 g Light Brown Sugar
- 50 g White Sugar
- 1 large Egg Yolk (plus thick egg white)
- 0.5 tsp Vanilla Extract
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 1 tbsp Reserved Coconut Cream (from sticky rice preparation)
- 180 g All-Purpose Flour (do not overmix)
- Flaky Sea Salt (sprinkle on top after baking)
- Black Sesame Seeds (optional topping)
Instructions
- Cook the sweet rice. Rinse rice until water runs clear. Soak for 30 minutes. Steam or cook until soft.
- Mix 0.33 cup coconut milk with 3 tbsp sweetened condensed milk and 1 tbsp reserved coconut cream. Stir into hot rice. Let cool.
- Beat 113 g softened butter with 100 g light brown sugar and 50 g white sugar until light. Add 1 egg yolk and 0.5 tsp vanilla. Mix.
- Add 0.5 tsp baking soda and 0.25 tsp salt. Stir in 180 g flour. Do not overmix.
- Fold cooled sticky rice into the dough in small bits. Fold 200 g mango pieces into some dough bits or press mango on top before bake.
- Chill the dough for 20–30 minutes if it is too soft. Form rounds on a lined sheet. Use thick egg white to brush the top if you want a gloss.
- Bake at 175°C (350°F) for 10–12 minutes or until edges set. Do not overbake. Let cool on the tray for 5 minutes, then move to a wire rack.
- Sprinkle flaky sea salt and black sesame seeds if you like.
Notes
Serve warm or at room temperature. They pair well with tea or coffee. Store in an airtight box at room temperature for up to 2 days, or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg