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Ajishoya products are not just staples for baby’s transitioning to solid foods, by incorporating these nutrient-rich ingredients into creative recipes, parents can also easily craft a variety of toddler-friendly meals, offering exciting new textures for growing palates, making mealtime both nourishing and enjoyable through every stage of their early development.

Banana Cube

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Steamed Sesame Rice Ball

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Rice n Egg Pancake

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Baked Rice n Sesame Ball

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Smoothie

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Strawberry Daifuku

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Steam Cake

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Chicken Rice Nugget

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Somen Pizza

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OKONOMiYAKI

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    Petaling Jaya, Selangor
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Banana Cube

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Ingredients

Item Measurement
Banana 1
Egg 50g
Oil 1 tbsp
Ajishoya Rice Cereal 25g (10 scoops)

Method

  1. Beat the egg until smooth.
  2. Mix in rice cereal to form a sticky dough.
  3. Cut banana into cube size.
  4. Shape small portions of dough into rounds.
  5. Shape small portions of dough into rounds.
  6. Heat oil in a frying pan over medium heat.
  7. Fry until the dough turns crispy and golden.
  8. Serve once slightly cooled.

Steamed Sesame Rice Ball

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Ingredients

Item Measurement
Black Sesame Powder 3 tspn
Egg 50g
Oil 5g
Ajishoya Rice Cereal 25g (10scoops)

Method

  1. Beat the egg until smooth.
  2. Stir in rice cereal to achieve a sticky dough.
  3. Form the dough into small, ball-sized pieces.
  4. Place the dough balls in a tray then cover it with cling wrap.
  5. Steam the balls for 20 minutes.
  6. Season with black sesame powder.
  7. Serve warm.

Rice n Egg Pancake

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Ingredients

Item Measurement
Black Sesame 3 tspn
Egg 50g
Oil 1 tbsp
Ajishoya Rice Cereal 25g (10scoops)

Method

  1. Beat the egg until smooth.
  2. Stir in rice cereal to achieve a sticky dough.
  3. Form the dough into small, round pancakes.
  4. Heat oil in a frying pan over medium heat.
  5. Sprinkle some black sesame on top of the pancakes.
  6. Fry the pancakes until crispy and golden.
  7. Serve warm.

Baked Rice n Sesame Ball

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Ingredients

Item Measurement
White Sesame 50g
Egg 50g
Oil 5g
Ajishoya Rice Cereal 25g (10scoops)

Method

  1. Beat the egg until smooth.
  2. Stir in rice cereal to achieve a sticky dough.
  3. Form the dough into small balls.
  4. Roll each ball in white sesame seeds to coat.
  5. Preheat the oven to 150°C and bake the sesame balls for 20 minutes.
  6. Serve warm.

Smoothie

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Ingredients

Item Measurement
Milk 100ml
Mango 1/4
Strawberry 5 nos
Ajishoya Rice Cereal 10g (4 scoops)

Method

  1. Peel and cut mango into cube size.
  2. Cut strawberry into half.
  3. Place all the ingredients in a blender.
  4. Add milk.
  5. Add rice cereal.
  6. Blend it.
  7. Serve it
 

P/S: Add ice cube for ice shake texture!

Strawberry Daifuku

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Ingredients

Item Measurement
Chinese Yam 80g
Strawberry 5－10 pcs
Ajishoya Rice Cereal 25g (10 scoops)
milk powder 20g

Method

  1. Peel and cut the Chinese yam into slices.
  2. Steam the Chinese yam until fully cooked.
  3. While hot, mash the Chinese yam into a paste.
  4. Stir in milk powder and rice cereal to form a dough.
  5. Encase each strawberry with the Chinese yam dough.
  6. Roll the Daifuku in rice cereal for coating.
  7. Serve once slightly cooled.
 

*chinese yam cut cube and steam around 30-40mins
*when steam,if got water please pour out the water
*each dough around 15-30g,depends the strawberry size

Steam Cake

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Ingredients

Item Measurement
Pink Dragonfruit 2-3slices
Egg 5 nos (200g)
Ajishoya Rice Cereal 60g (24scoops)

Method

  1. Combine egg and rice cereal in a bowl.
  2. Cut dragonfruit into 1cm thick slices.
  3. Lightly oil a tray and line with baking paper.
  4. Alternate layers of egg mixture and dragonfruit, ending with 5-7 layers.
  5. Cover tray with cling wrap, poking holes for venting.
  6. Steam for 20 minutes.
  7. Allow to cool before removing from tray.
  8. Serve at room temperature.
*steam around 20-25mins ,can use rice cooker steam

Chicken Rice Nugget

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Ingredients

Item Measurement
Egg 50g
Chicken 80g
Oil 2 tbsp
Ajishoya Rice Cereal 30g(12scoops)

Method

  1. Beat the egg until smooth.
  2. Mince the chicken by chopping or blending.
  3. Combine egg, minced chicken, and rice cereal until sticky.
  4. Form the mixture into small, round nuggets.
  5. Heat oil in a pan over medium heat.
  6. Fry each nugget until crispy and golden.
  7. Serve warm.

Somen Pizza

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Ingredients

Item Measurement
Cherry Tomatoes 5 pcs
Carrot 1/4 pc
Shiitake Mushrooms 2 pcs
Cheese 20g
Oil 1 tbsp
Ajishoya Somen 15-20g
Eggs 50g
Tomato Sauce 15g

Method

  1. BCut and slice shiitake mushrooms, tomatoes and carrots.
  2. Boil noodles, then drain.
  3. Mix eggs into the noodles.
  4. Heat oil in a frying pan.
  5. Add the noodle-egg mixture, then drizzle with tomato sauce, add toppings, and sprinkle cheese on top.
  6. Cover and bake until the cheese melts and the bottom is golden.
  7. Serve warm.

Okonomiyaki

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Ingredients

Item Measurement
Egg 50g
Cabbage 10g
Carrot 10-15g
Oil 1 tbsp
Ajishoya Rice Cereal 15g(6scoops)
Ajishoya Somen 20g
Ajishoya Rice Puff to garnish

Method

  1. Finely chop cabbage and carrot.
  2. Beat the egg until smooth.
  3. Combine egg, cabbage, carrot, and rice cereal.
  4. Cook noodles for 6 minutes, then drain well.
  5. Stir all ingredients together thoroughly.
  6. Heat oil in a pan over medium heat.
  7. Fry the mixture, finishing with a sprinkle of rice puffs.
  8. Serve warm.
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