Ingredients
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For the Sticky Rice Milk:
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2 cups water
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½ teaspoon salt
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For the Protein Powder Mixture:
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¾ cup unsweetened plant-based milk (such as almond, cashew, oat, or soy)
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1 scoop vanilla protein powder
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1 tablespoon tapioca starch (optional)
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For the Mango Topping:
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1 ripe large mango, peeled, pitted, and roughly chopped
Directions
Sub-title: A delicious Thai-inspired dessert made with mango, sticky rice, coconut milk, and protein powder!
Description: This vegan, gluten-free, high-protein twist on classic Thai sticky rice and mango puddings is creamy, sweet, and full of flavor. The perfect post-workout treat or healthy snack anytime!
Ingredients:
For the Sticky Rice Milk:
• ⅓ cup uncooked brown rice (ratio can be adjusted to taste)
• 2 cups water
• ½ teaspoon salt
For the Protein Powder Mixture:
• ¾ cup unsweetened plant-based milk (such as almond, cashew, oat, or soy)
• 1 scoop vanilla protein powder
• 1 tablespoon tapioca starch (optional)
For the Mango Topping:
• 1 ripe large mango, peeled, pitted, and roughly chopped
Instructions:
1. Begin by making the Sticky Rice Milk: In a medium saucepan, combine the uncooked brown rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 30 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let cool completely.
2. Meanwhile, prepare the Protein Powder Mixture: In a small bowl, whisk together the plant-based milk, protein powder, and optional tapioca starch until well combined. Set aside.
3. Once the Sticky Rice Milk has cooled, transfer it to a blender along with the mango puree and ¼ cup of water. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour the blended mixture into individual serving glasses or a large serving bowl. Top each portion with a dollop of the Protein Powder Mixture and a sprinkle of chopped mango. Serve immediately.
Makes enough for 4 servings.
Difficulty: Easy
Nutrition Facts per serving:
Calories: 210 | Carbs: 41g | Fat: 4g | Fiber: 5g | Protein: 15g
Note: If you’re looking for a more authentic Thai version without added protein powder, simply increase the amount of sticky rice used and reduce the ratio of water to rice when cooking. You can also try using different types of sweetener like maple syrup or agave nectar instead of sugar.
Steps
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1
Done
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Begin by making the Sticky Rice Milk: In a medium saucepan, combine the uncooked brown rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 30 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let cool completely. |
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2
Done
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Meanwhile, prepare the Protein Powder Mixture: In a small bowl, whisk together the plant-based milk, protein powder, and optional tapioca starch until well combined. Set aside. |
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3
Done
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Once the Sticky Rice Milk has cooled, transfer it to a blender along with the mango puree and ¼ cup of water. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed. |
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4
Done
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Pour the blended mixture into individual serving glasses or a large serving bowl. Top each portion with a dollop of the Protein Powder Mixture and a sprinkle of chopped mango. Serve immediately. Makes enough for 4 servings. Difficulty: Easy Nutrition Facts per serving: Note: If you're looking for a more authentic Thai version without added protein powder, simply increase the amount of sticky rice used and reduce the ratio of water to rice when cooking. You can also try using different types of sweetener like maple syrup or agave nectar instead of sugar. |
