Pumpkin Milk Rice Cake
1.
Ingredients: 70 grams of cooked pumpkin, 50 grams of rice flour, 1 gram of yeast, 30 grams of milk formula, cooking method: steaming Reference Moon age: 8M + operation time: 10 minutes.
2.
Pour the yeast into the milk and stir well. Tips: When the winter is very cold, you can first heat the milk to 40 degrees, which is more conducive to fermentation. The temperature in summer is very suitable for fermentation, it does not matter if it is not heated.
3.
Beat the milk and pumpkin with a cooking stick.
4.
Add the rice flour and stir well until the rice paste is thicker.
5.
The mold is brushed with a thin layer of oil to prevent sticking.
6.
Pour into the mold 7 minutes full, and ferment for 40 minutes. tips: When it is hot in summer, leave it in the sun to ferment for 40 minutes, spray some water on the surface; in winter, put it in an airtight container, put a large bowl of warm water in the container at the same time, change the water once the water is cold in the middle, and airtight the container It can be an oven, microwave, or steamer.
7.
Boil water in the steamer over high heat, put the molds in the steamer, turn to medium heat for 15 minutes, and simmer for 3 minutes. Tips: There is some water on the surface of the rice cake when it is out of the pot, it is not unripe, don't worry, it is easy to demould.
8.
Pomelo Mom said: Pumpkin can be said to be a super food. It has super high fiber and super antioxidant. It can effectively solve the baby's defecation problem after adding supplementary food. For babies over 6 months old, pumpkin can be slowly added to the complementary food. And the pumpkin becomes soft when steamed, and the taste is very soft; its sweet taste is a natural condiment for baby's food supplement. The baby can easily accept its taste and can also enhance the baby's appetite.
Tips:
I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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