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