Bawang Supermarket | Zhixiang Persimmon Cake

Name: Bawang Supermarket | Zhixiang Persimmon Cake
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece persimmon; 220g Glutinous rice flour; 60g Flour; 30g olive oil; 30g Caster sugar; 15g Cooked black sesame

by 18LS28xgl Scattered

5.0 (1)

Favorite

Difficulty

Normal

Time

5m

Serving

4

I received a box of fresh organic crispy persimmons from Bawang Supermarket. All of them are bright in color, with big thin skins, thick and seedless meat, and they taste crisp, sweet and refreshing. My family likes them very much. But if you fry the persimmons into [zhixiang persimmon cake], the family likes it more. It is golden in color, soft and glutinous and sweet, delicious and non-sticky. Everyone has to eat a few, and it’s not enough to eat if it is less fried!
Crispy persimmon is rich in soluble sugar, protein, fat, niacin, vitamin B1, B2, E, C, beta carotene, iodine, magnesium, thiamine, ascorbic acid and other ingredients, and its content is much higher than that of apples, pears, and grapes. Wait for fruit. Eating crispy persimmon often has great benefits. It can not only prevent iodine-deficiency goiter, but also one of the health-care fruits for diseases such as hypertension, chronic bronchitis, and arteriosclerosis. In addition, persimmon also has the effects of clearing heat, moisturizing the lungs, quenching thirst, relieving cough, and expectorating. I have phlegm in my throat and my cough is more than enough. You can try persimmon, it may be better than the emergency syrup tube~O(∩_∩)O~

Ingredients

Bawang Supermarket | Zhixiang Persimmon Cake

1. I use this kind of crispy persimmon; in fact, soft persimmons are fine too;

Bawang Supermarket | Zhixiang Persimmon Cake recipe

2. Wash the persimmons, peel and dice;

3. Put the persimmons into the cooking cup, add a small amount of water, and beat the diced persimmons into persimmon puree;

4. Put glutinous rice flour, flour, and sugar in the mud of persimmons;

5. Mix into a slightly moist dough;

6. Pour olive oil in a non-stick pan;

7. Divide the persimmon glutinous dough into several small doses, round them separately, sprinkle an appropriate amount of black sesame on top, put it in a non-stick pan, and squash;

8. Fry over medium and low heat (fry the yellow one side, then turn the other side and fry the yellow);

9. Turn off the heat and spread out.

Tips:
1. Persimmons are sweet, fine sugar can be increased or decreased as appropriate; when persimmons are processed into persimmon mud with a cooking machine, the amount of water should be less, and it can be whipped into persimmon mud; powders also need to be increased or decreased according to the moisture content of persimmon mud ；