Baby Finger Food: Yam, Sweet Potato, and Red Date Cake (Salted Egg Yolk-Free Version)

Name: Baby Finger Food: Yam, Sweet Potato, and Red Date Cake (Salted Egg Yolk-Free Version)
Total time: 3600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 small sections of Japanese yam; 1 sweet potato, about the length of a hand; 200 grams red dates (adjust to taste, can substitute with red beans if preferred); as needed Cornstarch,; 1 egg yolk; 1 pinch black sesame seeds

寶寶新手料理 @a30018123

Baby Finger Food: Yam, Sweet Potato, and Red Date Cake (Salted Egg Yolk-Free Version)

Saved

Ingredients

1 hour

Serves 5 servings

2small sections of Japanese yam
1sweet potato, about the length of a hand
200 gramsred dates (adjust to taste, can substitute with red beans if preferred)
as neededCornstarch,
1egg yolk
1 pinchblack sesame seeds

Saved

Steps

1 hour

1

Wash all ingredients, cut into pieces, and steam until cooked. Mash into a paste. Remember to peel and remove the seeds from the red dates after steaming. Preheat the oven!
2

Mix the sweet potato, yam, and cornstarch. Add cornstarch gradually until the mixture reaches a dough-like consistency, not too watery.
3

Divide the starch mixture into 10 portions and the red dates into 5 portions. Use your favorite mold to shape them, and remember to oil the mold before pressing. Place the shaped pieces on a baking tray, brush with egg yolk, sprinkle some sesame seeds on top, and bake at 392°F (200°C) for 20 minutes. If the color is not to your liking, extend the baking time.