Ingredients
-
300 g potato (about 2 small), peeled & cubed
-
60 g carrot, finely chopped (or grated)
-
80 g apple, finely chopped (or grated; peeled for babies)
-
1 cooked egg yolk (see Tip)
-
20–30 g unsweetened shredded coconut (or milk powder) for coating
Steps
-
Steam the veg.
Place potato and carrot in a steamer; steam on medium-high until very soft, 12–15 minutes. -
Mash.
Transfer the hot potatoes to a bowl and mash until smooth. Add the hot carrot and mash together until silky. -
Add fruit & yolk.
Stir in the finely chopped apple and the cooked egg yolk. Mash/press with a fork until evenly combined and the mixture is smooth and cohesive. If it feels dry, add 1–2 tsp warm milk or water; if it’s soft, chill 5 minutes. -
Shape.
Scoop about 1 tbsp mixture at a time and roll into small balls. -
Coat.
Roll each ball in shredded coconut (or milk powder) to lightly cover. -
Serve.
Enjoy slightly warm or at room temperature.
Tips & Notes
-
Egg safety: For babies, use a hard-boiled yolk (crumbled) or stir the raw yolk into the hot mash and steam the whole mixture for 3–5 minutes to fully cook it.
-
Texture control: Chill the mixture briefly if sticky; add a little warm milk if crumbly.
-
Allergy watch: Coconut and egg are potential allergens—introduce separately if needed.
-
Storage: Refrigerate in an airtight container up to 2 days. Warm briefly to soften before serving.
-
Variations: Mix in a pinch of cinnamon, a spoon of yogurt, or swap apple for ripe pear or banana. Cut/serve in pea-size pieces for early eaters to reduce choking risk
