If you love the creamy, tropical flavors of mango sticky rice, these Mango Sticky Rice Cookies are about to become your new favorite bake. They combine buttery cookie dough, sweet homemade mango jam, and soft coconut-infused sticky rice in one unforgettable fusion treat.
Each bite gives you layers of flavor and texture — tender cookie edges, luscious mango center, and chewy coconut rice. They’re unique, eye-catching, and perfect for special occasions or when you want to bake something a little different.
Why You’ll Love This Recipe
- A creative twist on classic mango sticky rice
- Buttery cookies with chewy coconut rice topping
- Homemade mango jam for fresh flavor
- Beautiful for gatherings or gifting
- Easy to customize or make gluten-free
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Dough:
- 100 g unsalted butter, room temperature
- 50 g brown sugar
- 50 g white sugar
- 1 large egg
- 1 teaspoon vanilla extract (pure for best results)
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 150 g all-purpose flour (use gluten-free flour if needed)
For the Mango Jam:
- 1 cup mangoes, diced (fresh or frozen)
- 2 tablespoons white sugar
For the Sticky Rice:
- 1 cup sweet rice (do not substitute with regular rice)
- 0.5 cup coconut milk
- 2 tablespoons sweetened condensed milk (omit for dairy-free version)
Let’s Get Started
Prepare the sticky rice first. Rinse the sweet rice under cold water until the water runs mostly clear. Soak for at least 1 hour, then drain.
Steam the soaked rice for 20–25 minutes until tender and slightly translucent. While still warm, gently mix in the coconut milk and sweetened condensed milk. Cover and let it absorb for 10–15 minutes. Set aside to cool.
For the mango jam, combine diced mango and white sugar in a small saucepan over medium heat. Cook for 8–12 minutes, stirring occasionally, until thick and jammy. Mash lightly with a spoon for a smoother texture. Let cool completely.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a mixing bowl, cream together the room-temperature butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract, mixing until smooth and fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Avoid overmixing.
Scoop tablespoons of dough onto the prepared tray, spacing them about 5 cm apart. Gently flatten each one slightly.
Use your thumb or the back of a spoon to create a small indent in the center of each cookie.
Spoon a small amount of mango jam into each indent, then top with a small mound of coconut sticky rice.
Bake for 12–15 minutes, or until the edges are lightly golden while the centers remain soft.
Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Servings and Pairing
This recipe makes about 16–18 cookies. Serve with iced Thai tea, coconut coffee, or a cup of green tea for a lovely pairing.
Variations
Add toasted coconut flakes on top before baking.
Drizzle with white chocolate for extra sweetness.
Use passion fruit instead of mango for a tangy twist.
Add lime zest to the jam for brightness.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days due to the sticky rice topping. Bring to room temperature before serving. These cookies are best enjoyed fresh and are not ideal for freezing once assembled.
FAQs
Can I use regular rice?
No, sweet rice (also called glutinous rice) is essential for the chewy sticky texture.
Can I make components ahead of time?
Yes. Prepare the sticky rice and mango jam up to a day ahead and refrigerate until ready to assemble.
Why is my jam too runny?
Continue cooking a few extra minutes until thickened. It will also firm up as it cools.
Final Thoughts
Mango Sticky Rice Cookies are playful, tropical, and beautifully layered with flavor. With buttery dough, vibrant mango jam, and creamy coconut sticky rice, they’re a fusion dessert that feels both nostalgic and completely new.
Print
Mango Sticky Rice Cookies
- Total Time: 45 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Mango Sticky Rice Cookies feature soft butter cookies filled with homemade mango jam and topped with coconut sticky rice. A creative fusion of classic Thai flavors and comforting baked cookies.
Ingredients
For the Dough:
- 100 g unsalted butter, room temperature
- 50 g brown sugar
- 50 g white sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 0.5 tsp salt
- 150 g all-purpose flour
For the Mango Jam:
- 1 cup diced mango
- 2 tbsp white sugar
For the Sticky Rice:
- 1 cup sweet rice
- 0.5 cup coconut milk
- 2 tbsp sweetened condensed milk
Instructions
- Soak sweet rice 1 hour, then steam 20–25 minutes until tender.
- Mix warm rice with coconut milk and condensed milk; cool.
- Cook mango and sugar 8–12 minutes until thick; cool.
- Cream butter and sugars; add egg and vanilla.
- Mix dry ingredients and combine with wet.
- Scoop dough, create indent, add jam and sticky rice.
- Bake at 180°C for 12–15 minutes.
- Cool before serving.
Notes
- Ensure rice is fully cooled before topping cookies.
- Do not overfill with jam to prevent spreading.
- Store chilled due to sticky rice topping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes