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

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Prep Time:30 minutes
Cook Time:10 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Chinese
Keyword: baby cake, baby food, Baby Solid Food, BLW baby food, egg free
Servings: 12 servings

Ingredients

Instructions

  • Cut the Chinese yam and purple sweet potato into slices and steam them separately until fully cooked and soft, which should take about 15 minutes.
  • Strain the cooked yam and sweet potato and let them cool for 10 minutes.
  • Mash the purple sweet potato and form it into small 1cm balls.
  • In a new bowl, mix the steamed Chinese yam, formula milk, plain flour, and Baby Angel's Homemade baby superfood powder until the mixture is smooth.
  • Sprinkle some plain flour on a chopping board to prevent the mixture from sticking to your hands.
  • Take a small amount of the mixture and form it into a long shape, then cut it into 2cm pieces.Press the mixture to flatten it and place a purple sweet potato ball in the center.
  • Wrap the mixture around the sweet potato ball and flatten it slightly. Repeat with the remaining mixture and sweet potato balls to make around 12 sandwich cakes.
  • Open 3 lines on each sandwich cake and sprinkle Baby Angel's homemade seaweed sesame powder on top for extra flavor.
  • Heat 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 golden brown.

Notes

TAKE NOTE:
  1. Not allowing the cooked Chinese yam and purple sweet potato to cool before mashing and mixing with other ingredients can lead to a doughy texture that is difficult to work with.
  2. Not adding enough flour to the mixture can result in a wet mixture that is difficult to shape into cakes.
  3. Not using plain flour to prevent the mixture from sticking to your hands can result in difficulty shaping the mixture and the cake falling apart during frying.
  4. Reminder to use a non-stick cooking pan and take care when placing and flipping the sandwich cakes.
  5. Ensure that the sandwich cakes are cooked for the full 5 minutes on each side to achieve a golden brown and crispy exterior.