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Mango Sticky Rice Cookies Recipe

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★★★★★

4.8 from 59 reviews

These mango sticky rice cookies are a unique and delightful treat inspired by the classic Thai dessert mango sticky rice. Made with glutinous rice flour and fresh diced mango, they offer a chewy yet slightly crisp texture with a subtle sweetness, enhanced by a hint of miso or salt. Baked to perfection at a high temperature, these cookies are perfect for anyone looking to explore tropical flavors in a fun, bite-sized form.

Ingredients

Scale

For the Cookies

  • 2 1/3 cups (about 350g) glutinous rice flour (such as KODA FARM’s Mochiko)
  • 2 cups (480ml) cold water, divided
  • 1 tablespoon neutral oil or olive oil
  • 1 teaspoon baking powder
  • 1/3 to 1/2 cup (67g to 100g) granulated sugar, to taste
  • About 1/2 cup diced mangos
  • A few drops yellow food coloring gel
  • Optional: 1 tablespoon red or white miso or a little salt

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Avoid using wax paper as it is not suitable for baking.
  2. Mix Cookie Batter: In a large mixing bowl, combine the glutinous rice flour, 1 cup of the cold water, oil, baking powder, sugar, and miso or salt if using. Stir just until the mixture is smooth and reaches a mashed potato-like consistency. If the batter feels too dry, gradually add up to an additional 1 cup of water, a little at a time, until you achieve the desired texture.
  3. Divide and Color Batter: Split the batter into two bowls. In one bowl, mix in a few drops of yellow food coloring and the diced mango pieces to create a vibrant mango-flavored batter, while the other remains plain white.
  4. Shape the Cookies: Drop spoonfuls from each bowl onto the prepared baking sheet, alternating between plain and mango batters to create a marbled effect if desired. Use damp fingers or a spoon to shape the drops into roughly 2-inch diameter cookies, spacing them about 1 inch (2.5 cm) apart as they don’t spread much during baking.
  5. Bake: Place the baking sheet in the oven and bake for 13 to 14 minutes until the tops are firm and slightly crisp, the edges are golden, and the bottoms have browned.
  6. Cool: Immediately transfer the cookies to a wire rack to cool completely. Avoid leaving them on the baking sheet to prevent steaming and softening of the cookies.
  7. Serve: Optionally, drizzle with sweetened coconut milk sauce and top with toasted sesame seeds and coconut flakes for an enhanced traditional mango sticky rice flavor experience (recipe for the sauce is available separately).

Notes

  • Make sure not to use wax paper when lining your baking sheet as it won’t withstand oven heat.
  • The sugar quantity affects the crispness and sweetness of the cookies; adjust to your preference.
  • The optional miso enhances the flavor with a subtle umami note.
  • Use damp fingers or a spoon to shape the cookies to avoid sticking.
  • Transfer cookies to a wire rack immediately after baking to maintain crispness.
  • The cookies do not spread much, so spacing is essential to prevent sticking.

Keywords: mango sticky rice cookies, glutinous rice flour cookies, Thai dessert cookies, mango cookies, gluten free cookies

Find it online: https://flavorsbymaya.com/mango-sticky-rice-cookies-recipe/