Ingredients
Scale
- 100 g Unsalted Butter (room temperature)
- 50 g Brown Sugar
- 50 g White Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 150 g All-Purpose Flour (or gluten-free flour)
- 1 cup Sweet Rice
- 0.5 cup Coconut Milk
- 1 cup Mangoes (diced, fresh or frozen)
- 2 tbsp White Sugar
Instructions
- Rinse sweet rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight. Drain and steam over boiling water for about 20 minutes until tender.
- In a mixing bowl, cream together the unsalted butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract; mix until well combined.
- In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
- In a small bowl, toss diced mangoes with 2 tablespoons of white sugar. Set aside.
- Gently fold the cooked sticky rice into your cookie dough mixture. Take small portions of dough, flatten them slightly in your palm, add a spoonful of mango filling in the center, then wrap it up completely.
- Preheat your oven to 180°C (350°F). Place prepared cookies on a lined baking sheet and bake for about 15 minutes or until lightly golden brown on edges. Allow cooling on a wire rack before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg