Persimmons are delicious, but you can't eat too much a day. Eating too much is bad for your stomach. Today, I will share with you the practice of a persimmon dessert to avoid the gastrointestinal discomfort caused by eating too many persimmons, which is particularly sweet. Persimmons should not be eaten in the air. Stir with flour without adding a drop of water. I will teach you how to make persimmon cakes, which are sweet and tender. Now let's take a look at the specific production method!

First of all, clean the persimmon, peel it, take out the pulp and grind it into mud. Bian Xiao personally thinks that the riper the persimmon, the better, so it will taste sweeter. Of course, it's according to your own taste. You can choose the maturity of persimmon by yourself.

To make persimmon paste, appropriate amount of glutinous rice flour, flour and corn flour should be poured in, and then stirred into smooth dough. The stirred dough should be left for 20 minutes.

I don't think the dough needs kneading any more. We can take a piece from the dough and press it into the shape of a cake. We can take a little bean paste, put jam and other fillings in it, wrap it up and press it into the shape of a small cake. If there are sesame seeds at home, we'd better put them in a sesame plate and soak them for two days.

Finally, we can fry it, either in a pancake pan or a non-stick pan. Brush a layer of cooking oil in the pot and fry the persimmon cake until it is golden on both sides, so that our persimmon cake is ready without adding a drop of water in the process.

The persimmon cake made is sweet and tender, and it is soft and sweet with a bite, which is especially delicious.