During the summer vacation, the children stay at home all day, and don't want to go to a friend's house to play alone, so they eat, drink and have fun at home, and only take them to play after work at night, so I will make some snacks at home and eat them when I wake up in the afternoon, without ordering takeout, which is both economical and nutritious. I just sorted out the dessert recipes I made recently. Wow! It turns out that I have cooked so many dishes for my children before, and I can cook them differently every day, 7 days a week. Children are not tired of eating, and the practice is simple.

Purple potato milk cube cake

Ingredients: purple potato 1 (150g), pure milk 250ml, corn starch 25g, fine sugar 15g (increase or decrease according to taste), and appropriate amount of condensed milk (or not).

Production steps

1. Wash, peel and slice purple sweet potato. After the water is boiled, steam in the pot for about 15 minutes until it is cooked and soft. After steaming, take it out and press it into fine mud with a spoon. If it is better to have a cooking machine at home, you can use it. My cooking machine is broken, so I can only press it directly into mud.

2. 250ml of pure milk, 25g of corn starch, fine sugar 15g (increase or decrease according to taste), appropriate amount of condensed milk (or not), and purple potato paste are mixed and stirred evenly. There is a baby at home about 1 year old. You can change the milk into powdered milk, without sugar! )

3. Take a non-stick pan! Be sure to stick to the non-stick pan. Filter the purple potato pulp and pour it into a non-stick pan.

4. Heat with a big fire, remember to turn on a small fire, and be sure to heat while stirring until it becomes smooth and delicate. It is not easy to fall off when it is lifted, just like the state in the picture.

5. Take another bowl, sprinkle some coconut in the bowl, and then demould!

6. Pour in the cooked batter, scrape the surface, let it cool, put on plastic wrap, and put it in the refrigerator for 3 hours to solidify and shape. After 3 hours, after solidification and molding, it was taken out and cut into small pieces. Finally, all the small pieces are wrapped in coconut milk and can be eaten! It's so simple that even beginners can fail at zero!

Lazy double skin milk

Ingredients: 200 grams of milk, 70 grams of egg white and 30 grams of fine sugar. This can cook 3 bowls.

Cooking steps

1. First separate the egg white from the egg yolk, which can be used as other delicacies. I use egg yolk as a supplementary food for my baby, and it's not wasted at all ~

2. Mix the egg whites, sugar and milk and stir well.

3. Sieve the mixed solution, and filter out the unbroken egg white, which makes the taste more delicate. Remember to beat well. Don't hit it with foam!

4. Pour the prepared milk into a small bowl, cover the surface with plastic wrap, and poke many small holes in it with toothpicks to prevent it from falling into steam when steaming. Bring boiling water to a high fire, preheat the steamer, put the steaming bowl covered with plastic wrap into the steamer, steam for about 10 minute on medium fire, turn off the fire, and then stuffy for 10 minute.

5. That's it. You can also eat it after cooling in the refrigerator or directly. It would be better to put your favorite fruit!

Pumpkin and coconut pieces

Ingredients: pumpkin 150g, milk (formula milk) 150g, corn starch 15g, fine sugar 10g, and appropriate amount of coconut milk (if you have a baby at home, you can change the milk into formula milk powder! )

Cooking steps

1. Peel and seed the pumpkin and cut it into small pieces. Steam in a steamer until cooked, about 15 minutes. It is suggested to choose old pumpkin, which has less water, sandy taste and high sweetness. The quality of pumpkin will directly affect the taste of this snack.

2. Take out the steamed pumpkin, press it into fine pumpkin puree with a small spoon, or put it into a cooking machine to make puree, no matter how convenient.

3. Pour the pumpkin puree into a small pot, and pour in fine sugar, corn starch and milk. The amount of sugar can be increased or decreased according to the situation. If the pumpkin you buy is sweet and waxy, you can add no sugar. Milk can also be replaced by formula milk. Put less sugar, milk will smell better when you eat it!

4. Turn on a small fire and cook slowly while stirring. Cook until it is thick and not easy to drip.

5. Sprinkle a layer of coconut on the prepared square glass bowl and pour in the boiled pumpkin puree. Apply a layer of coconut milk first, and demoulding will be more convenient.

6. Gently smooth the surface, cover it with plastic wrap and put it in the refrigerator for about 2 hours. The taste after cold storage is cool and sweet, especially suitable for summer consumption. After being taken out of the refrigerator, the mold is reversed and demoulded. Cut into squares with a knife. Finally, it can be served with coconut milk!