Day 3 Egg Free Recipe ( Pan Fried Yam Purple Sweet Potato Sandwich)

Today, I’m excited to show you how to make a mouthwatering yam and purple sweet potato sandwich cake that’s egg-free and perfect for babies 10 months and older. Trust me, this is a recipe you don’t want to miss!

The best part? This recipe is incredibly simple and requires just a few ingredients that you probably already have in your pantry. So, let’s dive right in!

First we need to prepare the ingredients:

• 150g chinese yam (Japan or China Chinese Yam doesn’t matter)
• 80g purple sweet potato
• Plain flour 40g
• Formula milk/breastfeed 10g
• 2g Green powder, Baby Angel’s Homemade
• 2g Scallop powder, Baby Angel’s Homemade
• 1 tablespoon seaweed sesame powder

What Next?

First, we need to cook the Chinese yam and purple sweet potato separately. Cut them into slices and steam them until they’re fully cooked and soft, which should take about 15 minutes. Once they’re done, strain them and let them cool for about 10 minutes.

Next, we’re going to mash the purple sweet potato and form it into small 1cm balls. Set them aside for later.

In a new bowl, mix together the steamed Chinese yam, formula milk, plain flour, and Baby Angel’s Homemade baby superfood powder. Stir everything together until the mixture is smooth and well combined.

Now it’s time to make the sandwich cake! To prevent the mixture from sticking to your hands, sprinkle some plain flour on a chopping board. Take a small amount of the mixture and form it into a long shape. Cut it into 2cm pieces, and press the mixture to flatten it. Place a purple sweet potato ball in the center of the flattened mixture and wrap the mixture around it. Flatten it slightly, and repeat with the rest of the mixture and purple sweet potato balls. You should be able to make around 12 sandwich cakes with this recipe.

For extra flavor, open 3 lines on sandwich cake and sprinkle some of Baby Angel’s homemade seaweed sesame powder on top.

Heat up a non-stick pan, like the Korea Didinika pan, and add some oil. Gently place the sandwich cakes in the pan and fry for about 5 minutes on each side until they’re golden brown.

Common Mistake

One potential common mistake in the recipe is not allowing the cooked chinese yam and purple sweet potato to cool for at least 10 minutes before mashing and mixing with the other ingredients. If the chinese yam and purple sweet potato are too hot when added to the mixture, they can cook the flour and create a doughy texture that is difficult to work with.

Another common mistake is not adding enough flour to the mixture when forming the sandwich cakes. This can result in a mixture that is too wet and difficult to shape into cakes. Be sure to add enough flour to make the mixture firm enough to shape and hold together during frying.

One common mistake in the recipe is not mentioning the need to use plain flour to prevent the mixture from sticking to your hands when forming the sandwich cake. This can result in difficulty shaping the mixture and the cake falling apart during the frying process. It’s important to include this step in the recipe to ensure that the sandwich cake is easy to form and holds its shape when cooked.

Finally, reminder to use non stick cooking pan. Take care when placing them in the pan and flipping them over, and be sure to cook them for the full 5 minutes on each side to ensure they are golden brown and crispy on the outside.