Silky Steamed Chicken & Vegetable Cakes
These gentle, savory steam cakes blend lean chicken with vibrant vegetables into an impossibly tender pudding. Designed with little ones in mind, the silky texture and clean flavors make this equally appealing as a light, nutritious meal for any age.
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This steam-baked method yields a uniquely soft, mousselike texture that falls apart easily on the tongue—ideal for weaning babies or anyone needing a gentle, protein-rich meal.
Ingredients
Chicken breast
150g
Carrot
60g
Fresh spinach
40g
Pumpkin or sweet potato
60g
Large egg
1
Cornstarch
1 tbsp
Water
2 tbsp
Instructions
1
Steam the fundamentals
Roughly chop the carrot, pumpkin, and spinach. Place in a steamer basket along with the chicken breast. Steam for 10 minutes until the vegetables yield easily to a fork and the chicken is fully cooked through.
2
Blend to silkiness
Transfer the steamed chicken and vegetables to a food processor. Crack in the egg, add cornstarch and water, then blend continuously until the mixture becomes a smooth, thick batter with no lumps remaining.
3
Steam into cakes
Lightly grease small ramekins or a heatproof bowl. Pour the batter in, filling three-quarters of the way. Set over boiling water and steam covered for 18-20 minutes until firm. A toothpick inserted should emerge clean.
4
Cool and portion
Allow the cakes to cool for 5 minutes before turning out onto a plate. Slice into wedges or small, manageable cubes for little hands. Serve warm or at room temperature.
