Description
Delightful Mango Sticky Rice Cookies that capture the tropical flavors of mango and coconut in a soft, chewy cookie. These cookies combine fragrant mango puree with creamy coconut milk and a blend of all-purpose and rice flour for a unique texture reminiscent of the classic Thai dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup brown sugar
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup full-fat coconut milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, rice flour, baking powder, and salt until the mixture is well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, mix mango puree and coconut milk until smooth. Stir in brown sugar until fully dissolved, creating a sweet, fruity base.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just mixed; be careful not to overmix to maintain a tender cookie texture.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 12-15 minutes or until the edges turn golden brown. Remove from oven and transfer to a wire rack to cool completely.
Notes
- Use ripe mangoes or good-quality canned mango puree for the best flavor.
- Rice flour adds a unique chewy texture reminiscent of sticky rice, but you may substitute with cornstarch if unavailable.
- Ensure not to overmix the dough to keep the cookies light and tender.
- Cookies will firm up as they cool; store in an airtight container for up to 3 days.
- For a slightly crispier cookie, bake an extra 1-2 minutes watching carefully to avoid burning.
