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Coconut Flour Cookies

May 31, 2014 2 comments

These cookies were actually made for my toddler.

coconut flour cookies

But they tasted so good that i find my hand dipping into her little “snack catcher” repeatedly.

If you are a mom, and you didnt know what a snack catcher is, you’ve been seriously missing out.

A snack catcher, is like a bowl. But instead of a tight fitting lid, it comes with these neat plastic flaps that allow your toddler to reach into the snack without having to fuss over how to loosen a lid.  As the name implies, the flaps also act like a “catcher”. They stop the snacks inside the bowl from falling out should your toddler decide to rattle it about.

Anyway, enough about snack catchers. Let’s get back to cookies.

coconut flour cookies 3

Because these cookies were for the most part healthy, i do not feel all that guilty reaching for an extra cookie or two. What i do feel guilty about is, i am eating HER snack.

I guess, it just means that i would have to go back into the kitchen and whip another batch sooner than i thought.

 

Coconut Flour Cookies

Recipe adapted from detoxinista

 

Ingredients
  • 1 cup coconut flour (The original recipe called for 1/3 of a cup, but I used closer to a cup as my coconut flour was very coarsely ground)
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ teaspoon salt
  • 2 whole eggs
  • Raisins for decoration
  1. Preheat your oven to 350F and line a baking sheet with a parchment paper.
  2. In a medium bowl, whisk together all ingredients till you get a dough. * Note: my batter didn’t come together with 1/3 cup of coconut flour that the original recipe asked for. I added more coconut flour so the batter could thicken, and be dough-like.
  3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use a fork to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
  4. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

Sourdough Hot Cross Buns

April 19, 2014 1 comment

So here I am, dusting my old blog and making an entry…  There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.

Nevertheless, it’s 10.38 pm on a Good Friday evening.  I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday.  And i didn’t want to wait till Good Friday 2015 to post this up!

hot cross buns 3

 

These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.

“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get…  Plus, they are  all not that bad for you!

hot cross buns 1

 

hot cross buns 2

 

So here’s wishing everyone a Good Friday!

Sourdough Hot Cross Buns

250 gram bread flour

120 gram sourdough starter

50 gram coconut sugar

5 gram salt

1 egg yolk

35 grams butter

40ml milk

50 ml water

100 grams raisins

 

For the crosses, i just made a paste out of water and flour.

 

1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough

2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).

3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)

4. Make a paste with flour and enough water. Pipe crosses across each bun

5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.

 

DIY Rice Noodles in Soy Sauce

October 1, 2013 4 comments

Besides being swamped with handling the payroll at work on the first day of every month, I like to do a little what i call “blog event browsing”

It’s the time of the month where i poke my nosey nose at the various blogs that’s hosting some of my favourite blog events.

So, the theme of this month’s Little Thumbs Up is Soya Bean

And since Mich, the host, was kind enough to open this event to dishes with at least 2 tsp of soy sauce. Our breakfast of DIY Rice Noodles automatically qualified as they were practically swimming in soy sauce!

chee cheong fun tong 1

The rice rolls came out so silky soft that i decided that they were fitting for my 14 month toddler with +- 8 teeth.

Her version was drenched with carrots, corn and some bone broth.

chee cheong fun caitlyn

So here goes!

Homemade Rice Rolls

Makes about 5 rolls

150ml water

40 grams rice flour

1/2 tbs cornstarch

1/2 tbs wheat starch

1/2 tbs cooking oil

pinch of salt

Sift the rice flour, corn starch, wheat starch and salt into a large bowl

Gradually, while whisking, pour the water into the flour, making sure that there is no lump.

Add the oil and set aside for 30 minutes

Place an oiled tray into a steamer. When the water in the steamer has come to a boil, Give the batter a good stir and ladle a think layer of batter into the oiled tray.

Cover and steam on high heat for 5 minutes.

Remove tray from steamer, let cool.

Using a spatula, carefully lift one edge of the cooked rice roll and roll it up into a cylinder.

Continue to steam the rest of the batter until it is used up.

Soy Sauce dressing

1 TBS oil

4 slices of ginger

2 TBS sugar

50 ml of soy sauce

50 ml water

Heat the oil, ginger and sugar till the sugar turns syrupy. Add the water and the soy sauce. Let the mixture come to a boil

To serve. Place the rice rolls onto a plate and ladle the soy sauce dressing over it.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Coconut Flour Banana Chiffon Cake

September 1, 2013 2 comments

I’ve been observing numerous foodblogs and their abstinence to grains.

A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.

To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly  breach this grain free diet.

“So what the heck are you supposed to bake with?” screamed the baker in me.

Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.

And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure

 

coconut flour banana chiffon cake 1

but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.

Well, i guess there are two sides to every story.

The followers of a grain free diet believe that:

1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.

2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.

3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.

There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.

coconut flour banana chiffon cake 2

Sugar Free Coconut Flour Chiffon Banana Cake with blueberries

Makes two ramekins

5 grams coconut flour
1 egg yolk (preferable organic)

10 grams coconut oil

10 grams coconut milk

60 grams ripe bananas, mashed

1 egg white

a handful of frozen blueberries

Preheat oven to 165 C (330 F).

Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter

Beat egg white till stiff peak.

Fold egg white into banana batter

Transfer batter into ramekins

Drop blueberries on the batter

Bake for +- 20 minutes or till the cake turns a golden brown

 

 

Caitlyn’s Sugar Free Cupcakes with Avocado Frosting

August 5, 2013 Leave a comment

I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.

But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.

After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.

A cake recipe that’s subtly sweet and soft as can be.

Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.

The goodness came from ripe bananas.

Cait's cupcakes

Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.

Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!

 

Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting

Makes 3 of the above star shaped cupcakes

15 grams rice flour

5 grams sago flour

1 organic egg yolk

8 grams olive oil

11 grams raw almond milk

60 grams banana, mashed

1 organic egg white

Preheat oven to 170 degree celcius.

In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.

Beat the egg whites till stiff peaks.

Fold the egg whites into the banana mixture.

Pour into mold and bake till golden brown (+- 20 to 25 minutes)

Avocado Frosting

1 avocado

1 medjool date

With a blender, blend the avocado and the date together.

Using a piping bag, pipe onto cupcakes.

 

 

 

 

 

Meet the new popstar: Rainbow Pop!

July 24, 2013 4 comments

After my mini success with the homemade sprinkles, i was hooked.

Baby Cait is at an impressionable age where her senses and motoric skills are developing and need to be stimulated.

So when Eugenie of Eugenie kitchen came up with her Rainbow Pop, I couldnt be more delighted.

rainbow pop 1

This rainbow pop has got colors that captivate and freezing temperature to excite. And it’s made from 100%fruits with NO sugar, coloring, jello, or any other fancy shmancy.

Healthy food doesn’t have to be boring. All it takes is a little bit of time, effort and creativity.

And here’s a little “Cait comics” I made. It’s her first experience with a popsicle!

cait popsicle final 1

Rainbow Pop is made of

Watermelon Juice,

Orange Juice,

Pineapple Juice

Kiwi Juice

and Blueberry Juice

 

 

Homemade Sprinkles

July 18, 2013 3 comments

Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.

I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.

I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.

I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.

Geez, how can all the above sentences start with “I” when it’s all actually about her?

To be fair,  I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box.  I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.

Like so:

donut with homemade sprinkles 1

Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.

I used raspberry juice for the pink sprinkles,  and purple sweet potato for the purple one. banana chiffon with homemade sprinkles 9

I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.

So come on, bring out the child in you and sprinkle some fun on your food!

Home made Pink sprinkle:

2 tablespoon of icing sugar

1/4 tsp of cornstarch

1 – 2  tsp of raspberry juice (strained of seeds)

Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).

Fill your pipping bag with the batter. Cut ever so small an opening.

Pipe the batter in straight lines across a pre-greased parchment paper.

Let the piped sugar dry. It will harden as it dry

The sprinkle is ready to use.

 

 

Chocolate Bread Recipe:

This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.

Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan

A

225 grams bread flour

7 grams instant yeast

150 ml water

0.25 tsp salt

Mix the ingredients together and set aside to proof for 90 mins.

 

B:

50 gr bread flour

30 grams sugar

15 grams milk powder

30 grams shortening

1 egg yolk

Mix ingredients B together, then knead it into ingredients A.

Preheat oven to 170 degree

Continue kneading till the dough is no longer sticky and is elastic.

Set aside to rest for 10 minutes.

Shape the dough into balls and let it proof for another 30 mins

Bake at 170 degree for +- 15 mins.

When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.

 

 

 

 

 

 

Happy Birthday Baby Caitlyn!

July 10, 2013 5 comments

On this date last year, I was making breakfast for your dad when i experienced a bout of intense stomach contractions that made me grip the kitchen counter.

“Is this it?”, I thought to myself panicking. I glanced at my unpacked “maternity” luggage a few feet away from the kitchen door. I’m not due until two weeks later.

“Let’s not panic”, I thought to myself. First time mothers usually take up to 15 hours to birth their child, i soothed myself , remembering my doctor’s words.

caitlyn 1

I finished scrambling my eggs of a breakfast, and fetched my list of “to brings” that the hospital gave me.

I scanned the list. Another wave of panic attack came over me.  “Breast pump”, i whispered aloud. I cursed myself repeatedly for stalling in buying one. A vision of my sister who successfully breastfed her kids till they were two years old each came into my mind. ” You need breast pump. It is very, very,VERY important”.

caitlyn

I pushed that out of my mind, I wondered if I could actually purchase breastpump while IN labor. I went into the shower, and spent a good 15 minutes not doing anything. Just standing under the warm running water (Green activists can hate me for wasting water, but please bear with the panic stricken mother-to-be).

The warm water felt comforting. The contractions didn’t reappear. I composed myself. Maybe it’s just a false alarm. I got dressed and got ready for work, vowing to buy breastpumps later that evening.

caitlyn 3

On the way to work, another wave of strong contractions made me close my eyes and wince in surrender. I dialled the hospital’s number and made an appointment to see the doctor. It was the smartest thing I’ve ever done, because 14 hours later, a slimy screaming baby was pulled out of me.

caitlyn 4

“Happy Birthday Baby Caitlyn”. May you be blessed with a wealth of health and love.Mommy can’t even begin to describe how much she loves you.

PS: this is a two tiered cake. The first tier is a sugar free cake for Caitlyn, the second layer is just an average sponge cake for adults.

Sugar Free Sponge Cake with Pear Jam:

For a 10 cm cake

1 egg yolk

2 egg whites

35 ml pear concentrate (made by simmering 105 ml of pear juice till it reduced to third)

15 grams olive oil

25 grams AP flour

5 grams cornflour

Boil olive oil with pear concentrate till the mixture steams. Set aside to warm

Add in egg yolk to the olive oil mixture. Slowly stir in the AP and cornflour.

Beat egg whites till soft peaks. Fold into the flour mixture.

Bake at 170 degree till cooked (+-15 minutes )

Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer.

Sugar Free Pear Jam

50ml of homemade pear concentrate (made by simmering 150 ml of pear juice till it reduced to a third)

1/2 tsp arrowroot starch, dissolved in a bit of water.

Stir the arrowroot starch into the pear concentrate.

Simmer till thick and bubbly

Set aside to cool

I am entering this post into the Slightly Indulgent Tuesdays, organized by Amy simplysugarandglutenfree. Slightly Indulgent Tuesdays is a very delightful weekly linky which aims at sharing gluten and sugar free recipes. While this recipe is not gluten free, it is still a very healthful sugar free recipe 😉

Sugar Free Raisin Banana Bread

May 18, 2013 5 comments

Lots of cakes out there claim to be sugar free.

But they are laden with synthetic sugar.

I’ve seen cakes that claim to be refined sugar free.

But they are laden with a whole party of unrefined sugar.

This cake however is wholly Sugar Free.

It relies wholly on bananas and raisins to its sweetness.

banana muffin 1

Perfect for my 10 month old baby Crusta.

Yup, she is still not allowed sugar. Refined, or not refined.

My poor baby.

So till you hit your 12 month mark,

and are finally allowed a moderate amount of sugar

here is something to tide you over.

banana muffin 2

Sugar Free Banana Bread with Raisins

Makes 2 large muffins

20 grams organic raisins, chopped

40 grams boiling water

40 grams whole wheat flour

12 grams All purpose flour

1/4 tsp organic/natural baking powder

28 grams olive oil

125 grams (about 1) banana

1 egg yolk

Pour the boiling water onto the chopped raisins, set aside for half hour

preheat oven to 180 degree celcius, Grease and line the muffin tins.

Sift whole wheat, all purpose flour with the baking powder.

Drain the raisins, reserving the liquid.

Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.

Pour the processed banana mixture onto the flour mixture and mix till well combined.

Add the chopped raisins and pour the batter onto awaiting muffin tins.

Gluten Free, Sugar Free, Banana Chiffon Cake

April 26, 2013 3 comments

Before you click this window shut due to its unappetizing title, let me just say that this was purely experimental.

I wanted to know whether i could beat egg whites to its “soft peak” stage (as required in chiffon making), without the use of sugar.

And if the egg white was successfully beaten till soft peaks, would it stay that way during the baking time in the oven? Would it aerate my chiffon the way it should when it is accompanied by its sugar sidekick.

So, to put it shortly,

Is sugar indispensable in chiffon making?

The answer is,

Nope!

And i’ve got proof,

banana chiffon cake 1

Here’s a banana chiffon cake, made completely without sugar. It rose VERY well,in fact i must say, it rose better than some of the sugared chiffons i made.

banana chiffon 2

So, to everyone out there who are opting the sugar-free ( to whom i offer the utmost respect and admiration ), and gluten free life

and to baby Crustabakes,

This gluten free, sugar free, chiffon cake is dedicated to you!

PS: this cake does not taste as horrible as i would have thought! In fact it’s so light, i managed to scarf down both cakes in one serving.

Sugar Free, Gluten Free Banana Chiffon Cake:

Makes 2 Cupcake size (Sorry about that, told you it was experimental)

15 gram rice flour

5 gram corn starch

5 gram oil

30 gram overripe bananas (mashed)

1 egg white

1 egg yolk

Sift the flour and the starch together.

In another bowl, mix oil and mashed bananas

Dump flour and starch onto the banana bowl, add egg yolk and mix till well combined

Beat the egg white till soft peaks (without sugar it wont be glossy, but it’s ok, it will still work)

Slowly fold in egg white to the egg yolk batter

Pour onto two cupcake cases,

Bake at 170 degree celcius for 30 mins or till fully cooked.

 

 

Baby Pineapple Tart

April 22, 2013 2 comments

A sugar free, gluten free homemade pineapple tart for Baby Crustabakes!

baby pineapple tart

Pastry
140 gr gluten free flour
95 gram unsalted butter (cold)
1 egg yolk (free range)

Rub butter with flour till crumblike, add yolk, mix till well combined. Set aside to chill in refrigerator
Pineapple Jam
1 pineapple (get the small, ripe ones)

Cinammon stick
Cloves

Peel Pineapple, get rid of its “eyes”
Blitz  pineapple with a food processor along with its core (do not discard core as it gives the jam the fiber it needs).

Cook pureed pineapple, cinammon stick and cloves over stove till it thickens and has a jam like consistency. Discard clove and cinammon stick

Set aside to cool. Roll into balls.

Wrap pineapple jam in pastry.

Bake at 180 degree for 20 mins.

Cream of Mushroom Soup for everyone

April 19, 2013 1 comment

“The standard of breakfast has dropped, it seems” joked Mr Crustabakes yesterday.

I looked up from where i was sitting, onto the plate of storebought blueberry puff pastry which Mr. Crustabakes was having for breakfast.

I turned my gaze over to Baby Crustabakes. She was squishing a piece of dragonfruit. And on her highchair tray, there was a homemade, sugar free, and gluten free fruit tart. Topped with pureed avocado and freshly diced cantaloupe and dragonfruit

fruit cup1

The standard of breakfast for Mr.Crustabakes has sure dropped, but it didn’t land anywhere far. It merely shifted to Baby Crustabakes breakfast.

I admit, i have been spending ridiculous amounts searching the web on what to feed and what not to feed baby Crustabakes at her age.

Lots of adjustments were needed to convert a standard adult recipe to her babified version. At her age, baby Crustabakes still has lots of restrictions in her diet. Starting from gluten, sugar, salt, dairy, eggs, etc etc.

And it’s really straining, if not impossible for me to prepare two full fledged, very different breakfast for the two most important people in my life.

But i was determined, to do it, and so i came up with this.

Cream of Mushroom soup.mushroom soup 2

Breakfast for the two champions.

mushroom soup 3

Jackpot.

What a time saver, this killing two birds with one stone recipe.
It saves me so much time that i was even able to decorate and snap pics. Hola!

Cream of Mushroom Soup

taken from allrecipes.com

  • 115 g sliced fresh mushrooms
  • 120 ml chicken broth
  • 25 g chopped onion
  • 0.1 g dried thyme
  • 15 g butter
  • 8 g all-purpose flour / 1/2 tsp Tapioca flour for babe
  • 0.5 g salt (no salt for babe)
  • 0.2 g ground black pepper (exclude for babe)
  • 80 ml half-and-half/ 100 ml coconut milk for babe
  • 5 ml sherry (exclude for both)

Directions

  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
  4. For the baby version, pour coconut milk in saucepan, add pureed mushrooms, thicken with tapioca starch mixed with a bit of water

Cait’s Fruit Cup

April 9, 2013 4 comments

I can’t resist whipping out my camera to capture the beautiful colours of these tropical fruits.

breakfast fruit cup 1

It’s Baby Crustabakes breakfast fruit cup.

And it’s also her first time eating cut fruits.

 

Bye bye Puree!

Cut fruits are:

Avocadoes,

Dragonfruit,

Papaya

Baby Crustabakes starts Solids

April 6, 2013 1 comment

I know some of you are probably gonna click this post away, because baby food isn’t an area of your concern.

While Crustabakes is mostly about baking, and a bit of savoury cooking. I must add a third category “baby food” as part of its routinal posting. This is mostly for my own journal purposes. I need something to record the things i made for baby Crustabakes, so that i could come back to it when i need to re-create.

While baby food doesn’t make the most tasty and flavoursome meals, I would have to say, they are genuinely healthy. And when i say  genuine, i am talking about the extremes.

Here, we exclude sugar and salt (whaatt?), gluten (not until baby reaches 12 months anyway), and we use all-natural, organic products.

So if you feel like turning up your nose at such movement, feel free to click away, but please do come back when normal crustabakes activities of brownies, cupcakes, and cookies come back. Because, i promise you, they will.

So off we go with the healthy:

1. Banana Oat Cookies (8+ month)

cait banana cookies 3 copy

Unsalted butter 60 gram
Rice Flour 115gram
Banana 80 gram (mashed)
oatmeal 30 gram
1 egg  yolk
Beat butter till light and fluffy. Add egg yolk and mashed banana. Beat till well combined.
Add rice flour, mix till well combined

Roll cookie dough, shape with cookie cutters.

Bake at 160 degree celcius till lightly brown

 

 

2. Baby Chawanmushi (8+ months)

baby chawanmushi 2

1 egg yolk

60 ml homemade chicken stock

Shredded steamed salmon for topping

Lightly beat egg yolk with chicken stock. Steam at low heat tilll cooked. Sprinkle steamed salmon