Description
Mango Sticky Rice Cookies are a tropical delight that blends the sweet, juicy flavors of ripe mango and creamy coconut with a chewy cookie texture. This easy-to-follow recipe transforms the classic Thai dessert into an irresistible treat perfect for sharing at gatherings or satisfying your sweet cravings. With minimal ingredients and straightforward steps, you can create these stunning cookies that promise a burst of flavor in every bite.
Ingredients
Scale
- 1 cup glutinous rice (soaked overnight)
- 1/2 cup coconut milk (full-fat for best flavor)
- 1 medium ripe mango (peeled and diced)
- 1/2 cup sugar (granulated or coconut sugar)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup shredded coconut (for topping)
Instructions
- Soak the glutinous rice in water overnight. Drain and set aside.
- Blend the diced mango until smooth to make mango puree.
- In a pot, combine soaked rice, coconut milk, and salt. Cook over low heat until the liquid is absorbed and the rice is chewy.
- In a bowl, mix cooked sticky rice with sugar, baking powder, and mango puree until well combined.
- Using wet hands, shape spoonfuls of the mixture into cookie shapes and place them on a lined baking sheet.
- Preheat oven to 350°F (175°C) and bake for 15-20 minutes until golden brown at the edges.
- Allow to cool before sprinkling with toasted coconut flakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg