Soft Glutinous Bean Paste Persimmon Cake

by Food·Color

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Most of the persimmon cakes on the Internet are made with flour, and very few of them use glutinous rice flour. It's strange, why do the persimmon cakes mostly use flour? I made persimmon cake with flour once, and it still feels good. I don’t know what the difference is with glutinous rice flour?
There are many persimmons, so you can do all kinds of experiments. After the flour version of persimmon cake was solved, he immediately invested in experiments on persimmons and glutinous rice flour. The method is the same, and even the way it is fried is hard to see.
Only when you eat it in your mouth will you feel that the warm glutinous rice flour version of persimmon cake is softer. "

Ingredients

Soft Glutinous Bean Paste Persimmon Cake

1. Ingredients: 150 grams of persimmon puree, 20 grams of flour, 100 grams of glutinous rice flour, 105 grams of bean paste, moderate amount of oil

2. Peel the persimmons and mash them with a whisk,

3. Add powder,

4. Knead into a soft dough,

5. Divide into 7 equal parts,

6. The red bean paste is also divided into 7 equal parts,

7. Take a piece of dough, flatten it, and put in the filling.

8. Wrap it tightly and close it tightly.

9. Close the mouth downward and press flat.

10. Pour oil in the pan and heat it up,

11. Add the persimmon cakes and fry them over a medium-to-small heat.

12. Fry the bottom side yellow, turn it over, and fry the other side.

13. Golden on both sides, out of the pot.

Tips:
Flour needs to be increased or decreased according to the moisture content of the persimmon puree. Do not add it all at once, add it gradually. It can be kneaded into a soft dough and serve.
When frying, the fire should not be too large, so as to avoid the external coke and internal growth.

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