Soft Glutinous Bean Paste Sponge Cake Baby Food Supplement Recipe

Soft Glutinous Bean Paste Sponge Cake Baby Food Supplement Recipe

1. Reference age: over 18 months, for babies who are not allergic to the ingredients. Food preparation: 140 grams of rice flour (rice flour), 80 grams of water, 85 grams of bean paste. Cooking time: 25 minutes. Difficulty analysis: Elementary

2. Add 80 grams of water to the sticky rice noodles while stirring with chopsticks. Don't pour it all in. This way the sticky rice noodles will easily become clumps and it will be difficult to make it evenly. The amount of water is adjusted according to the water absorption of your own rice.

Sticky rice noodles are powder made from rice, also called rice noodles or indica rice noodles.

Ma Ma can also use the soaked rice at home, dry it, grind it directly into a powder with a wall-breaking machine, and sieve it once.

3. Grab a handful of powder, rub the palms of your hands back and forth gently, pinch the larger dough with your fingers or rub it with your palms until the powder no longer has obvious large particles.

4. Stir it to the loose state as shown in the figure, pinch it with your hands to form a dough, and put it back into the bowl without falling apart.

If you can't knead a dough, please add water in small amounts several times. If the amount of water is too much, you can add a little powder.

If the fillings prepared by you are very sweet, you don’t need to add white sugar just like me. If the sweetness is relatively weak, you can order some white sugar to adjust the taste.

5. Use a coarse-hole sieve to carefully sift the rice noodles, and stir constantly while pressing the spoon.

This step must be completed patiently, it will directly nourish the taste and appearance of the sponge cake.

6. Sprinkle half of the sticky rice noodles first, don't press it with your hands, it won't be soft when pressed, just spread it with a spoon.

What I use here is a high-temperature-resistant glass bowl. You can use any mold that can be steamed in the pot.

7. Then spread the homemade red bean paste, soak the spoon with water, it will be easy to scrape. Pay attention to water, not water will stick.

8. Spread the last half of the rice noodles and use a spoon to spread the rice noodles, not compacting them.

After the rice is put into the mold, do not press or shake it, just gently scrape the surface, otherwise the finished product will be very firm and lose the softness that the sponge cake should have.

9. Put it in the steamer and cover with a layer of damp gauze to prevent moisture from entering, and the whole cake will be softer.

10. Steam on medium-high heat for 25-30 minutes. The amount of water in the pot must be sufficient to avoid boiling dry.

11. When the time is up, continue to simmer for 10 minutes.

12. It can be demoulded when it is cooled a little while out of the pan, it is easy to take off, then cut into pieces and enjoy

13. Is it just rushing to this face value, can't help but want to eat it.

I copied the taste I had when I was a child to Azhe. I didn't expect it to be so simple! The little guy had eaten so much that he was already licking his fingers.

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Tips:

Junjun Tips:
1. Sticky rice noodles are powder made from rice, also called rice noodles or indica rice noodles. Ma Ma can also use the soaked rice at home, dry it, grind it directly into a powder with a wall-breaking machine, and sieve it once.
2. The red bean paste can also be replaced with purple potato puree, jujube puree, sweet potato puree, pumpkin puree, etc. The taste is also very good!
3. Do not press or shake the rice after entering the mold, just gently scrape the surface, otherwise the finished product will be very firm and lose the softness that the sponge cake should have.