Babies can eat puffed rice cakes. As long as the baby has teeth and swallowing function, he can eat puffed food. You can eat rice cakes with some milk or soak them.

Let's take a look at the steps of puffing rice cakes:

Ingredients: sticky rice flour (or rice) 300g, boiled water (cold water if rice is used) 220g-260, salt (optional) 3g and sugar (optional) 30g.

Methods/steps

1. If rice is used, soak the rice in cold water for 6 hours in advance, then beat the rice with water into rice slurry with a cooking machine (add salt and sugar before beating), and filter out the excess water with fine gauze to get raw rice balls.

2. Mix sticky rice flour with salt and sugar, put it into boiling water, stir it with a wooden spoon, and slowly knead it into raw rice balls by hand after it is not scalded.

3. The uncooked rice balls are smooth and non-sticky, but the state of opening them as soon as they are broken is the best.

4. The uncooked rice balls are broken into small pieces and scattered in the plate as far as possible. In order to heat evenly and cook quickly.

5. Wrap the plate with plastic wrap (leave a small mouth to let the hot air escape). Take it out in the microwave oven at the highest heat for one minute, cool it a little, knead the pieces into a ball and break them again. Repeat this step until the rice balls are cooked (raw rice balls are silly and white, and cooked rice balls will have translucent visual effects). You can also steam in the pan, 10- 15 minutes.

6. The cooked rice balls are shaped into a cylinder with a diameter of 5cm and a length of about 2 1cm by plastic wrap.

7. Cut the cooked rice into thick slices with a thickness of about 7 mm.

8. Press and roll the thick slices into rice cake slices with a thickness of 5mm and a diameter of 6cm.

9. Now let's dry the rice cake slices. This step is very important and simple! It must be dried thoroughly. The drier it is, the better the fluffy effect will be! You can use all the conditions you have to complete the air drying process. For example, basking in the sun, blowing an electric fan, blowing an air conditioner, throwing it into a bowl dryer, throwing it into a bottle sterilizer with drying function, or refrigerating it in a refrigerator. The drying time is different under different conditions.

10, dried and returned to room temperature, the rice cake embryo broke with a crisp "pa" sound, and the section was neat and shiny. If you feel tough and stretched when you break it, it needs to be dried again. The finished rice cake embryo can be stored directly without puffing, just like preserved shrimp slices.