Purple Sweet Potato Rice Cake Baby Food Supplement Recipe
1.
Reference age: 10 months or more, food preparation for babies who are not allergic to ingredients: 60 grams of purple sweet potato, 15 grams of baby porridge rice, 15 grams of millet, 10 grams of starch Operation time: 20 minutes Difficulty analysis: Elementary
2.
Peel the purple sweet potato and cut into small cubes.
*Purple sweet potatoes should be selected with a smooth surface. If the purple sweet potatoes at home have dark spots or sprouted, do not use them.
3.
Wash baby porridge rice and millet, and pour it into the pot.
*If there is no baby porridge rice at home, rice can be used instead.
4.
Continue to add purple sweet potato diced and appropriate amount of water to the pot.
5.
After the water boils, turn to a low heat.
*While cooking the porridge, stir from time to time so that the porridge will be thick after cooking.
6.
Add appropriate amount of water to the starch and mix well. I added about 20 grams of water, sisters can use it as a reference.
7.
Add water starch to the pot, stirring constantly.
8.
Continue to cook the porridge until it is thick and turn off the heat. The thicker the better, the rice cakes will be more delicious!
9.
Brush the bottom of the mold with cooked oil and spread a layer of oiled paper.
10.
Pour the purple potato porridge into the mold.
11.
Use a spoon to smooth the surface and let it sit for a while.
12.
After the purple sweet potato rice cake cools slightly, unmold and cut into small pieces.
*When unmolding, use a knife to draw a circle around the rice cake, it's super easy.
13.
This purple sweet potato rice cake is very suitable for baby snacks or snacks. The small piece is easy to hold with your hands.
Occasionally, the baby will be surprised when he tastes fresh food, and he can't look back on the road of eating complementary foods~
