Mango Sticky Rice Cookies are your ticket to a tropical getaway in every bite. These chewy coconut-infused cookies filled with sweet mango jam bring together fragrant pandan, creamy coconut, and tender glutinous rice for a melt-in-your-mouth treat that feels like sunshine on a plate. Whether you’re craving a quick dessert or an afternoon snack, this beginner-friendly recipe is the perfect way to enjoy all the flavors of your favorite Thai classic in cookie form.
Key Ingredients
Before you start baking, let’s gather the essentials that make these cookies shine:
- 200 grams all purpose flour: Provides structure and a soft crumb.
- 100 grams glutinous rice flour: Delivers that signature stickiness and chew.
- 50 grams coconut milk powder: Infuses a rich, creamy coconut flavor.
- 100 grams powdered sugar: Sweetens the dough and helps achieve a tender texture.
- 200 grams unsalted butter: Adds richness and helps bind ingredients.
- 1 piece egg: Binds the dough and contributes to a golden finish.
- 2 tablespoons mango puree: Introduces natural fruity sweetness and color.
- 1 teaspoon pandan extract: Lends a floral, tropical aroma.
- 50 grams shredded coconut: Offers extra texture and bursts of coconut taste.
- 2 tablespoons mango jam: Fills the center with bright, juicy mango flavor.
- 1 pinch salt: Balances sweetness and enhances all the flavors.
How To Make Mango Sticky Rice Cookies
Baking these Mango Sticky Rice Cookies is straightforward and fun. You’ll start by creaming butter and sugar, then add vibrant mango puree and pandan extract for that exotic twist. Next, you’ll combine your dry flours to maintain the chewy texture, fold in shredded coconut, and chill the dough so each cookie holds a perfect shape. Once shaped and filled with mango jam, a quick bake yields golden-edged, tender centers that capture all the tropical vibes.
1. Preheat your oven to 180 °C (350 °F) and line a baking tray with parchment paper to prevent sticking.
2. In a mixing bowl, beat the unsalted butter and powdered sugar with an electric mixer until the mixture is pale and creamy, about 2–3 minutes.
3. Add the egg, mango puree, and pandan extract, then mix on low speed until everything is well combined and smooth.
4. In a separate bowl, whisk together all purpose flour, glutinous rice flour, coconut milk powder, and salt to evenly distribute the dry ingredients.
5. Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula until a soft dough forms without any streaks of flour.
6. Fold in the shredded coconut until it’s evenly distributed, giving extra pops of coconut in every bite.
7. Cover the dough and chill in the refrigerator for at least 30 minutes to firm up and make shaping easier.
8. Divide the dough into 24 equal portions, roll each into a smooth ball, and place them on the prepared tray about 2 inches apart.
9. Gently press an indentation about 5 mm deep into the center of each ball and fill with up to ½ teaspoon of mango jam.
10. Bake for 12–15 minutes, or until the edges are lightly golden while the centers remain tender.
11. Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Serving Suggestions
When it’s time to enjoy your Mango Sticky Rice Cookies, here are some tasty ways to serve them:
- Pair with coconut ice cream for an indulgent dessert that doubles down on tropical flavors.
- Drizzle lightly with extra mango jam to enhance the fruitiness and add a glossy finish.
- Dust with powdered sugar just before serving for a pretty, snow-kissed look.
- Serve alongside a fresh fruit salad featuring mango, pineapple, and kiwi for a vibrant, colorful spread.
Tips For Perfect Mango Sticky Rice Cookies
To get a batch of cookies that’s chewy, flavorful, and perfectly shaped, keep these friendly tips in mind:
Diving into these tropical treats is easier when you understand how to play with time and ingredients. Chilling the dough overnight deepens those coconut and mango notes, while fresh mango puree guarantees vibrant flavor. Storing and tweaking the flour ratios can make each bite just how you like it—whether that’s melt-in-your-mouth tender or irresistibly chewy.
- Dough can be chilled overnight for a deeper flavor.
- Use fresh mango puree for the best natural sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Extra glutinous rice flour can be added for a chewier texture.
How To Store It
Keeping your Mango Sticky Rice Cookies fresh means protecting their tender centers and tropical flavors. Whether you’re prepping for a party or saving extras for later, follow these storage tips for best results:
- Room Temperature: Once cooled, layer cookies in an airtight container with parchment paper between layers. Store for up to 5 days.
- Refrigeration: Place cookies in a sealed container and refrigerate for up to 1 week; bring to room temperature before serving.
- Freezing: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. Store up to 1 month and thaw at room temperature.
- Re-crisping: Warm refrigerated or thawed cookies in a preheated 150 °C (300 °F) oven for 3–5 minutes to refresh their texture.
Frequently Asked Questions
Here are some quick FAQs to help you bake like a pro:
- Can I prepare the dough in advance and bake later?
Yes. After step 6, cover the dough tightly and refrigerate for up to 24 hours. Chilling overnight deepens the coconut and mango flavors. Bring dough slightly toward room temperature for about 10–15 minutes before shaping so it’s easier to roll into balls without cracking.
- What should I do if the dough feels too sticky to handle?
Lightly dust your hands and work surface with glutinous rice flour, adding no more than 1 tablespoon at a time to prevent the cookies from becoming dry. If it remains tacky, chill the dough for an additional 10 minutes before rolling to firm it up.
- How can I make these cookies extra chewy?
Increase the glutinous rice flour by up to 20 grams (about 2 tablespoons) and reduce the all-purpose flour by the same amount. The higher ratio of glutinous rice flour enhances chewiness, while still allowing the cookies to hold shape.
- I don’t have pandan extract—what can I use instead?
Substitute with ½ teaspoon pure vanilla extract or coconut extract. Both will complement the mango and coconut flavors. If you have pandan leaves, steep a bruised leaf in 1 tablespoon of warm coconut milk before mixing to infuse a natural pandan aroma.
- Can I use fresh coconut milk instead of coconut milk powder?
Yes. Replace the 50 grams of coconut milk powder with 50 milliliters of full-fat coconut milk, but reduce the unsalted butter by 10 grams to balance moisture. Whisk the coconut milk into the wet ingredients before adding the dry mixture.
- How do I prevent the mango jam from leaking during baking?
Press the indentation in each dough ball about 5 millimeters deep and fill with no more than ½ teaspoon of mango jam. Avoid overfilling, and bake immediately after filling so the jam sets quickly around the cookie edges, minimizing spillage.
- What’s the best way to store these cookies so they stay fresh?
Once completely cooled, layer the cookies in an airtight container with parchment paper between layers to prevent sticking. Store at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 1 month, thawing at room temperature before serving.
What Makes This Special
What sets Mango Sticky Rice Cookies apart is their playful fusion of a beloved Thai dessert with a classic cookie format. The blend of pandan, glutinous rice, and coconut milk powder creates a chewy, fragrant base that perfectly balances with the bright mango jam center. They’re simple enough for a beginner baker, yet unique enough to wow your friends. Go ahead, print this recipe and save it for your next baking adventure—then come back and share your cookie triumphs (or any questions) in the comments!
Mango Sticky Rice Cookies
Description
The dough blends fragrant pandan, creamy coconut, and tender glutinous rice for a melt-in-your-mouth cookie crowned with bright mango jam.
Ingredients
Instructions
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Preheat oven to 180 °C (350 °F) and line a baking tray with parchment paper.
-
In a mixing bowl, beat unsalted butter and powdered sugar until pale and creamy.
-
Add egg, mango puree, and pandan extract; mix until well combined.
-
In a separate bowl, whisk all purpose flour, glutinous rice flour, coconut milk powder, and salt.
-
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
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Fold in shredded coconut until evenly distributed.
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Chill the dough in the refrigerator for at least 30 minutes.
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Roll the dough into 24 balls and place them on the prepared baking tray.
-
Gently press an indentation into the center of each ball and fill with mango jam.
-
Bake for 12–15 minutes or until the edges are lightly golden.
-
Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Note
- Dough can be chilled overnight for a deeper flavor.
- Use fresh mango puree for the best natural sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Extra glutinous rice flour can be added for a chewier texture.
