|About 20g for one.|
How to consume rice noodle version of baby fish cakes
Take an egg yolk first. My way is rough. So it’s incomplete hahaha
Older babies can have whole eggs now, and whole eggs with less water.
Take a piece of fish. I used Longley’s fish. 30g.
Mince the fish with a knife.
Add 20g of rice flour to the whisked egg yolk mixture.
Mix well and then add the fish paste you just chopped.
Stir in the cornstarch
Stir it all together into this bear color.
Mix well at each step to prevent clumping.
This is how the mix is viscous. Actually, you don’t have to specifically go by grams. Because your rice flour absorbs water differently than mine certainly does.
Add the lemon juice once it’s mixed to remove the smell. I forgot to take a picture of this step.
Skillet on low heat
Use the back of an iron sand palm. Get close to the pot. Test the temperature. It’s a little hot. It’s ready for pancakes.
The pan is not brushed with oil with a spoonful of batter. It will spread out naturally.
Because there are eggs. There will be little bubbles. Just wait a little longer. It’s ready to flip.
Remember, minimum heat the whole time.
Cook until both sides are pumpkin colored. Then it’s ready to serve.
Very soft. And has the fresh taste of fish.
I use this rice flour. My son doesn’t like it. It kills like a pig every time.
This size is just right for little babies.
If a baby can chew, even if they don’t have teeth, they can still eat
My son’s lunch.
We like the clutch version.