Pan-fried Persimmon Cake

Name: Pan-fried Persimmon Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Soft persimmon; 250g Flour; Some Coconut

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The sweet soft persimmons are on the market again, and my husband likes this kind of fruit very much. In our case, the persimmon in this soft soup is called "baked persimmon", which means that the flesh inside is roasted, and the flesh is already liquid. This kind of persimmon is very sweet, and the persimmon cake made with it is very delicious. When I was young, we were all fried here, and it couldn't be formed. It was the kind of scoops that were scooped into the frying pan to fry. I didn't use the method of frying today. That way, there was too much oil, which is not in line with the current concept of healthy eating. I used the frying method. Because the batter is very soft, very difficult to form, and easy to stick to the pan, I dip the batter into the coconut paste and fry it so that it won’t stick to the pan. The layered coconut is also very helpful for setting the shape, and there is an extra layer of coconut scent, this kind of persimmon cake is more delicious. "

Ingredients

500g Soft Persimmon
250g Flour
Some Coconut

Pan-fried Persimmon Cake

1. Wash the soft persimmons

2. After peeling, stir into a thin paste

3. Add flour and stir to make a persimmon paste

4. Use a spoon to scoop a spoonful into the minced coconut, and sprinkle some minced coconut on the surface. The batter is very soft. This step is difficult to operate. If you are afraid that it will be difficult to make, you can add some flour to the batter. It will be easier if the batter is thicker.