Cheesy Rice Ball Bites for Toddlers
[Late Stage Baby Food] Cheesy Rice Balls Packed with Nutrients for Growing Children
Introducing ‘Cheesy Rice Ball Bites,’ a recipe that utilizes cheese, rich in calcium essential for your child’s bone health and growth, and incorporates a variety of vegetables like potatoes, zucchini, carrots, and shiitake mushrooms for balanced nutrition. These bites are perfectly sized for your baby to grasp and eat independently, making mealtime enjoyable. This dish is recommended as a complete meal that considers nutrition, taste, and development.
Main Ingredients- 3 Tbsp freshly cooked rice
- 1 slice toddler cheese
- 1 small potato
- 1/5 carrot (small size)
- 1/5 zucchini (small size)
- 1/2 shiitake mushroom
- 1/2 tsp anchovy powder
- 1 egg yolk
Cooking Instructions
Step 1
First, prepare freshly cooked warm rice. Take one small potato, peel it, cut it into appropriate pieces, and boil it. Use about 1/2 a shiitake mushroom. Feel free to use other vegetables you have on hand for the carrots and zucchini, adjusting the quantity as needed for your baby. Ensure all ingredients are cooked until tender and suitable for your child.
Step 2
While the potato is still hot from boiling, mash it thoroughly with a fork until smooth. Mashing it well will ensure it mixes nicely with the rice and creates a soft texture.
Step 3
Without removing the plastic wrap, use the back of a knife to cut the toddler cheese into bite-sized pieces. Cutting each slice into approximately 1/3 of its original size is ideal for filling the rice balls.
Step 4
Finely mince the shiitake mushroom, zucchini, and carrot. For the zucchini, consider peeling it using the ‘돌려깎기’ method (peeling away the skin in a spiral motion) and using only the firmer outer flesh. This helps prevent excess moisture when sautéing and maintains a better texture. Prepare the minced vegetables for cooking.
Step 5
Lightly grease a pan over low heat with grapeseed oil. First, sauté the firmer vegetables, carrots and zucchini, until they are slightly softened. Once they begin to cook, add the minced shiitake mushrooms and stir-fry quickly over medium-high heat to retain their slight crispness. Season lightly with 1/2 tsp of anchovy powder instead of salt for a subtle savory flavor.
Step 6
Combine the freshly cooked rice, mashed potato, and the sautéed vegetables in a bowl.
Step 7
Gently mix the ingredients with your hands, kneading them together (‘조물조물’) until everything is well incorporated. Ensuring all components are evenly distributed is key.
Step 8
Take portions of the mixed rice, about the size of your baby’s mouth. Flatten each portion, place a piece of the prepared cheese in the center, and carefully shape it into a round rice ball, ensuring the cheese is completely enclosed. Sealing the cheese inside is important.
Step 9
Whisk one egg yolk until smooth. Dip each prepared rice ball into the whisked egg yolk, coating it evenly.
Step 10
Lightly grease the pan again over low heat. Place the yolk-coated rice balls in the pan and cook until golden brown on all sides. Continuously rolling the rice balls in the pan while they cook will help them achieve a beautiful, uniform shape.
