Name: Kabocha Carrot Sticks
Ingredients: Kabocha squash 35 g; Carrot 15 g; Wheat flour 5 g; Rice flour 5 g

Introduce the allergenic ingredient in each recipe (peanut, shrimp, egg, etc.) only after first checking your baby's allergy response — for example, with the SpoonTime Start Kit. If a rash, vomiting, difficulty breathing, or other unusual reaction appears while eating, stop immediately and consult a medical professional. Adjust the thickness and particle size of congee to your baby's developmental stage.

Kabocha Carrot Sticks

WheatMid–Late · Self-feeding

✔️ Ingredients

Kabocha squash 35 g
Carrot 15 g
Wheat flour 5 g
Rice flour 5 g

🌷 How to make

Wash the kabocha well, halve it, scoop out the seeds with a spoon, and cut into several pieces.
Peel the carrot and slice it 0.5–0.8 cm thick.
Put the kabocha and carrot in a microwave-safe bowl, cover with wrap, poke holes with a toothpick, and microwave about 5 minutes until soft.
Peel the cooked kabocha, then mash the kabocha and carrot with a masher, spatula, or fork.
Add the wheat flour and rice flour and mix well.
Wet your hands lightly and shape the dough into sticks.
Bake at 180°C for about 8 minutes, then flip and bake 5 minutes more.

Buckwheat Cabbage Potato Pancake

BuckwheatMid–Late · Self-feeding

✔️ Ingredients

Potato 50 g
Napa cabbage 10 g (optional)
Buckwheat flour 5 g
Brown-rice oil, a little

🌷 How to make

Wash the potato well and peel it.
Grate the peeled potato.
Wash the cabbage, trim off the stalk, and use only the leaves.
Blanch the leaves in boiling water for 30 seconds–1 minute, drain, rinse in cold water, and squeeze out the moisture.
Finely chop the blanched leaves.
Combine the grated potato, chopped cabbage, and buckwheat flour and mix well.
Heat a little brown-rice oil, drop the batter in ~3 cm rounds, and cook over medium-low heat until golden on both sides.

Banana Soy Pancake

SoyMid–Late · Self-feeding

✔️ Ingredients

Banana 35 g (or sweet potato / potato / kabocha)
Soy flour 5 g
Formula powder 10 g (or milk / breast milk)
Rice flour 10 g
Brown-rice oil, a little

🌷 How to make

Peel the banana into a bowl and mash with a fork or spatula. (A ripe, spotted banana helps prevent constipation and tastes sweeter.)
Add the formula powder, soy flour, and rice flour.
Mix everything well with a spoon.
Heat a little brown-rice oil, drop the batter in ~3 cm rounds, and cook over medium-low heat until golden on both sides.

Sesame Banana Oatmeal Cookies

SesameMid–Late · Self-feeding

✔️ Ingredients

Banana 50 g
Sesame powder 5 g
Oatmeal 5 g (or oat flour)

🌷 How to make

Peel the banana into a bowl and mash with a fork or spatula. (A ripe banana tastes sweeter.)
Add the sesame powder and oatmeal and mix well. (Oat flour works too; blend oatmeal finely to make oat flour.)
Spoon onto a baking tray in baby-friendly sizes, pressing lightly with a fork. Keep them ~0.7 cm thick so they stay soft.
Bake at 175°C for about 7 minutes.
Take out and flip. (With no egg, they're soft while hot — slide a knife under to lift and flip.)
Return to the oven for about 3 minutes more.
Cool on a rack; they firm up a little as they cool.

Shrimp Congee (5:1)

ShrimpMid · Congee

✔️ Ingredients

Cooked rice 60 g
Water 150 ml
Shrimp powder 2 g

🌷 How to make

Blend the rice and water to a particle size your baby can eat. (If your baby eats well without blending, add the rice straight to the pot with the water.)
Pour everything into a pot and add the shrimp powder.
Bring to a boil over high heat, stirring; once boiling, reduce to medium-low and stir until it reaches the right consistency.

TIP. Congee ratio: cooked rice already counts as half water — 5:1 = rice 50 g + water 125 ml; 4:1 = rice 50 g + water 100 ml. Adjust to your baby's stage.

Clam Seaweed Congee (4:1)

ShellfishMid · Congee

✔️ Ingredients

Raw rice 30 g (or 45 g soaked)
Water 180 g
Seaweed (miyeok) 20 g, soaked
Clam powder 2 g

🌷 How to make

Soak the rice in water for about 30 minutes.
Soak the dried seaweed for 10–15 minutes until fully rehydrated. (About 2 g dried becomes ~20 g soaked.)
Rinse the soaked seaweed, remove the stems, and finely chop only the leaves.
Drain and rinse the soaked rice, then blend with 30 ml water to a slightly textured consistency.
In a pot, combine the blended rice, the remaining 150 ml water, the chopped seaweed, and the clam powder.
Bring to a boil over high heat, stirring; reduce to medium-low and stir 7–10 minutes until the grains soften and everything is cooked.

TIP. If too thin, cook longer; if the rice is underdone but low on water, add a little more. Vegetable or bone stock instead of water adds savory depth.

Fish Bean-Sprout Congee (5:1)

White fishMid · Congee

✔️ Ingredients

Cooked rice 60 g
Water 150 ml
Soybean sprouts 20 g
Dried-pollock powder 2 g

🌷 How to make

Wash the bean sprouts and remove the heads.
Finely chop the trimmed bean sprouts.
Blend the rice and water to a particle size your baby can eat.
Pour the blended mixture and chopped bean sprouts into a pot and add the dried-pollock powder.
Bring to a boil over high heat, stirring; reduce to medium-low and stir until it reaches the right consistency.

TIP. Congee ratio: 5:1 = rice 50 g + water 125 ml. Adjust to your baby's stage.

Banana Peanut Mash

PeanutEarly–Mid · Mash

✔️ Ingredients

Banana 40 g
Peanut powder 5 g

🌷 How to make

Peel the banana and cut into suitable pieces. (A ripe banana helps prevent constipation and is sweeter.)
Put the banana in a bowl and mash with a fork.
Add the peanut powder.
Mix well.

Walnut Banana Oatmeal Muffin

WalnutLate · Self-feeding

✔️ Ingredients

Banana 60 g
Formula 20 ml (or milk / breast milk)
Oat flour 10 g
Walnut powder 5 g

🌷 How to make

Peel the banana into a bowl and mash with a fork or spatula. (A ripe banana tastes better.)
Add the walnut powder and formula and mix.
Add the oat flour and mix well. (Blend oatmeal finely to make oat flour.)
Fill muffin cups about one-third full. (A few thin banana slices on top make a nice topping.)
Bake at 175°C for about 20 minutes.
With no egg, they crumble easily while hot, so cool in the tin for 10–20 minutes before removing.

Pudding Egg Custard

EggMid–Late · Steamed

When first offering egg, start with well-cooked yolk and watch for any reaction over a few hours. Allergenic protein is higher in the white than the yolk, so once the yolk test passes, try offering the white too. Studies suggest that from about 6 months, offering roughly one-quarter to one-third of an egg provides appropriate allergen-protein exposure.

✔️ Ingredients

Egg 1
Vegetable stock 50 ml (or water / milk / formula / breast milk)

🌷 How to make

Wash the egg under running water. (The shell may be contaminated, so wash before cooking.)
Crack into a bowl and beat well with chopsticks.
Add the vegetable stock and mix well.
Strain through a sieve to remove the chalaza.
Pour into a steaming bowl and pop any bubbles for a smooth surface. (You can add minced vegetables, mashed tofu, or minced shrimp — but only after confirming that ingredient's allergy response.)
Cover with wrap and poke several holes with a toothpick.
Steam 20–25 minutes until set.

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SpoonTime Start Kit recipes, by ingredient

Kabocha Carrot Sticks

Buckwheat Cabbage Potato Pancake

Banana Soy Pancake

Sesame Banana Oatmeal Cookies

Shrimp Congee (5:1)

Clam Seaweed Congee (4:1)

Fish Bean-Sprout Congee (5:1)

Banana Peanut Mash

Walnut Banana Oatmeal Muffin

Pudding Egg Custard

Find more recipes in the SpoonTime App

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