Filled Rice Pudding Cakes
Ingredients
- 250g rice (for rice pudding or sticky rice)
- 800ml rice or oat milk (or other)
- Sweetness of choice (I used vanilla flavedrops)
Filling
- 2 tbsp peanut butter
- 4 tbsp maple syrup
- 1 pinch of salt
Preparation
Cook the rice pudding according to the packaging instructions.
Let it cool down.
Press it into silicone muffin tins and make space in the middle for the filling.
Mix all the ingredients for the filling.
Spread the filling in the cavities.
Cover with more rice pudding.
Put everything in the freezer for about 30 minutes or in the fridge for 1 hour.
Carefully press out of the mold.
Decorate as you wish, for example with chocolate and puffed millet.
