Mango "Sticky Rice" Cookie

What is Mango Sticky Rice?

Mango Sticky Rice is a traditional South-eastern dessert that is made with glutinous rice, coconut milk and fresh mangoes. Typically glutinous rice is cooked in a rice cooker, and then soaked in coconut milk, sugar and a pinch of salt that is heated. The rice absorbs the coconut milk and has a coconut taste.

The rice is scooped into a bowl and then turned onto a serving plate. It is served alongside freshly peeled and cut mangoes, and a topping of condensed coconut milk, and finally topped off with crispy yellow mung beans, or sometimes toasted sesame seeds.

My take on the Mango Sticky Rice – Mango “Sticky Rice” Cookie

My work travels have taken me to Thailand a few times this past year, and I consumed a lot of Mango Sticky Rice. It is light, fulfilling, refreshing and delicious!

I thought – why not create a cookie that tastes just like a mango sticky rice, all in one bite?! Over many months conceptualizing how I wanted this cookie to taste, and over different variants of this cookie – the one that stood out the most was this concoction.

I first made mango jam with in-season Atulfo mangoes (widely available here in the Bay Area). I made sweetened condensed milk from scratch, using coconut milk. You can purchase sweetened condensed coconut milk too if you find it. Using that condensed coconut milk and glutinous rice flour, I made coconut mochi and cut it into bite size pieces.

Next I added sweetened shredded coconut flakes into my regular sugar cookie dough, along with a tad bit of coconut extract (if you have some), along with dried mango bits, mango jam swirled into the dough, and coconut mochi pieces dispersed throughout.

The cookie is covered in white sesame that has not been toasted, and then baked to a golden brown perfection. The cookie is nutty, fruity, coconutty, and with every bite, you can taste the supposed – mango sticky rice – it is SO flavorful!!! I am TRULY IMPRESSED WITH THIS COOKIE!

Let’s dive into the making of the cookie.

Ingredients for the Mango “Sticky Rice” Cookie

The ingredients of the Mango “Sticky Rice” Cookie are:

Mango Jam

• Diced mangoes: I use Atlufo mangoes
• Granulated sugar
• Lime

Sweetened Coconut Condensed Milk (optional)

• Coconut milk
• Granulated sugar
• Coconut extract

Coconut Mochi

• Glutinous rice flour
• Sweetened Coconut Condensed Milk
• Granulated sugar
• Cornstarch

Cookie

• All purpose flour
• Baking soda
• Salt
• Unsalted butter, at room temperature
• Granulated sugar
• Egg + 1 egg yolk
• Vanilla extract
• Unsweetened flake dried coconut
• Dried mango
• Coconut Mochi
• Mango Jam

How to make the Mango “Sticky Rice” Cookie

The cookie consists of 3 components to make the cookie – the mango jam, the sweetened condensed coconut milk, which is in turn used to make the coconut mochi – and these components are added to a sugar cookie base. Let’s review the components.

Mango Jam

Mango Jam is one of those easy jams that comes together within minutes. I suggest using ripe mangoes to make this jam. You can use whatever mangoes you get in your area, but in the Bay Area, my preferred choice is Altufo which is available at Indian or Mexican grocery stores.

The jam is cooked in a saucepan over medium heat, and for about 12-13 minutes. The mixture has to be mashed or use a hand blender to mash it for a smoother texture. Store in a glass container and in the fridge for upto 2 weeks. I put the hot contents in the glass container, seal it immediately and then place it in the fridge.

Sweetened Condensed Coconut Milk

Now sweetened condensed coconut milk is available at select grocery stores. But if you are not able to get your hands on it, make the condensed coconut milk using store bought canned coconut milk. I use the Simply Asia brand of coconut milk.

Coconut milk and sugar are added to a saucepan on medium heat, and cooked down to 1/5th the volume. The mixture will be thicker, dense and sweeter. Cool it down in the fridge to thicken it further. The taste is SO good. Add a pinch of coconut extract to enhance the flavor of the condensed coconut milk.

Coconut Mochi

Glutinous rice flour is used to make mochi. Glutinuous rice flour is not like normal rice flour. It gives mochi its sticky, stretchy texture, in the best way possible. I use this brand from Amazon, which is a product of Thailand. 

The rice flour and the sweetened condensed coconut milk are mixed together with a wooden spoon, and then microwaved in 1 minute segments for 2 ½ minutes, to create this sticky and stretchy mochi. 

Use gloves to knead the dough after resting it for a bit because the mixture will be warm. Cut it into smaller chunks and roll it into a long log. Cut it into bite size pieces and coat it with cornstarch so that it does not stick to each other.

Cookie

The cookie dough is made with the usual suspects, starting with butter, which is at room temperature and granulated sugar. The key is to whip the butter and sugar until the color changes to a pale yellow, which helps create a lighter cookie texture. 

Then we add eggs and vanilla, followed by dry ingredients. Add the bits of dried mango that is available at Trader Joe’s along with dried shredded coconut flakes or finer shreds is Ok. The unsweetened variety is better since the cookie is already sweet. 

Add some of the coconut mochi, as well and mix to distribute it well throughout the dough. Dollop the mango jam in different parts of the dough and mix to combine such that the jam is swirling through the dough. Place in the fridge for 30 minutes to firm up slightly.

The dough will be sticky. Wear gloves so that when you roll the dough between the palm of your hands, it forms a ball, roll it in white sesame seeds and place it on the parchment paper. The white sesame seeds do not need to be toasted as they will get baked in the oven.

Use a ½ cup ice cream scoop to scoop out the dough. Bake until golden brown in color – roughly 16-18 minutes, removing it at the 12 minute mark to bang the pan to get a few ripples on the cookie and to perfect the round shape and adding a bit of the coconut flakes, coconut mochi and dried mango bit on the top.

How do I scout the cookie?

The best way to scout a cookie is to use a deli container, invert it and place it on top of the cookie and juzz it around to make a perfect round.

A BITE into this cookie and it transports you to Thailand – as if you took a bite out of the Mango Sticky Rice, all the flavors working so well together – all in one bite! MAKE THIS COOKIE – IT is seriously one of my favorite inventions so far!

How do I store the cookies and how long can I store them?

Store the cookies in a stainless steel container rather than a plastic container so that they remain slightly crisp on the edges. The cookies can be stored upto 2 weeks.

I do “toast” it in my toaster oven, cool it completely and then enjoy it to make it crispy.

What brand of glutinous flour do I use?

Glutinous rice flour is used to make mochi. Glutinuous rice flour is not like normal rice flour. It gives mochi its sticky, stretchy texture, in the best way possible. I use this brand from Amazon, which is a product of Thailand. 

What scooper can I use to get uniform cookies?

Use a ½ cup ice cream scoop to scoop out the dough and get uniform cookies.

Other Mango recipes that are on my blog are:

• Mango Passion Fruit Kheer
• Eggless Mango Cake and Pistachio Trifle
• Easy Mango Passion Fruit Tiramisu Cups
• Mango Curd Bars

If you make this recipe, please comment on the blog and let me know how you liked it 🙂

XO

Amisha

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