Over the last few weeks when the little one was home with me, I came to realise that she’s probably developing more of her own taste and texture preferences in food.
She had this weird “habit” of eating more in school, and lesser at home. She usually relies more on milk at home lol.
So these days, when I have time, I started to explore more of “kiddy” food which involved smaller sizes, more natural colors and vibrancy, as well as more variety in choices and texture.
Chakin Shibori is simply forming mashed sweet potato (or other vegetables like pumpkin, yam) in a piece of chakin (tea or muslin cloth). These days I think most mamas prefer to use cling wrap because it’s more convenient. The ball of sweet potato will have nice patterned lines on top, by twisting the cloth or cling wrap.
If I remember correctly, chakin shibori is a kind of wagashi, and often eaten as tea snack. However, it’s also a popular “side dish” in bentos.
My chakin shibori is slightly darker in color, probably due to oxidation. I guess I would try out different varieties of sweet potato to find the best one 🙂
Sweet Potato Chakin Shibori – Recipe from Washoku
(Makes about 3-4 sweet potato cakes)
– 200g sweet potato
– 3/4 to 1 tbsp sugar
– 1 tsp butter
– 1 tbsp milk
– Egg yolk, beaten (for glaze)
– Black or white sesame seeds
1. Wash and peel the sweet potato. Steam for about 10 – 15 mins, until softened.
You can also boil it with some water in a saucepan, or microwave it.
2. Once steamed, place sweet potato on a plate and mash it with a fork. Add in this sequence: sugar, butter, milk. Mix well while it’s still hot or warm.
3. Leave to cool to room temperature before shaping the cakes.
4. Take a piece of cling wrap and place a 1/3 or 1/4 portion from the sweet potato mixture on it. Shape into a ball and then twist the top (of the ball) of the cling wrap to form patterned lines. You can serve as it is.
5. If you prefer it to have slightly crispy exterior, you can bake the cakes from step (4). Place the sweet potato cakes onto lined baking tray. Egg wash slightly with beaten egg yolk. Sprinkle sesame seeds on top.
6. Bake in preheated oven 185C for 10-15 mins, until surface turns golden brown.
Multigrain rice + pumpkin balls, chakin shibori, air fried pork chop & stir fry snow peas.
– You can also use 2 variety of sweet potato, eg the yellow flesh + purple flesh ones.
– If you are offering to your child, 1 year old or below, please make sure there is no allergy with egg yolk and dairy product.
– You can also choose to wrap “filling” inside the sweet potato cakes, eg. some red bean paste, banana. If so, you can omit the sugar if you do not want it to be too sweet for your child.