Egg Yolk Rice Cake

Flavor: Sweet and fragrant; Cooking method: Steaming; Time: Twenty minutes; Difficulty: Easy.

Detailed Steps for Cooking Egg Yolk Rice Cake

Ingredients: 50g rice flour, 15g sugar, 3 egg yolks, 1 slice of lemon, 90ml formula milk

Add rice flour to formula milk, mix well to form a thick paste. >> If you don’t have formula milk, you can use water/orange juice, and babies over 1 year old can have pure cow’s milk. Some people often ask what rice flour is, it’s rice ground into powder, you can use a food processor to grind it, or you can buy ready-made powder, I prefer to buy ready-made powder.

Brush each mold with oil and set aside.

Start boiling water in the steamer at the same time.

Whisk the egg yolks in a bowl over hot water. It’s recommended to add hot water to the mixing bowl and place the egg yolk bowl in the hot water, making sure the water doesn’t overflow the bowl. >> Whisking egg yolks takes longer than whisking egg whites, and whisking over hot water makes it easier to whisk. This method works in both winter and summer.

Squeeze the juice of a lemon slice into the bowl.

Add 15g of sugar to the egg yolks at once.

Whisk at high speed, whisked for 5 minutes. >> The amount of sugar added is relatively small, it’s important to control sugar intake from a young age, as dental caries are a major issue during the school-age and adolescent years.

Check the egg yolk batter midway through – lift the whisk, if the drips of batter disappear immediately, continue whisking. The batter should be whisked until the drips of batter remain visible for 2 seconds before disappearing.

Pour all the rice flour paste into the egg yolk batter, and mix evenly without stirring in circles.

Scoop the batter into the oiled molds one by one.

Once the water in the steamer is boiling, steam on high heat for 10 minutes, then let it sit for 2 minutes before removing.

Delicate and rich egg flavor.