Persimmon cake ingredients: 1 persimmon, 140 grams of flour, 10 grams of sugar, appropriate amount of cooking oil, appropriate amount of dry flour.

Step 1. Prepare a ripe persimmon, peel it, and use a spoon to scrape the pulp into a bowl bit by bit.

My persimmons are overripe and the pulp is already very fine, so there is no need to use a food processor.

If the persimmon pulp you prepared is not very delicate, you can use a food processor to beat it again to make a fine puree.

2. My persimmon puree is 120 grams. I added 140 grams of flour and 10 grams of sugar. Use chopsticks to mix it into a thin paste.

3. Sprinkle dry flour on the chopping board, sprinkle more, and pour the thin dough on the dry flour.

4. Dip some flour on your hands, roll out the dough and divide it into 5 parts.

Just wet your hands with flour when the dough is sticky.

Pour some cooking oil into the pot, take a piece of divided dough, shape it into a round shape, flatten it, put it in the pot, and fry over low heat.

Fry until one side is golden brown, turn over and continue frying!

5. Fry until the persimmons puff up slightly and the skin becomes crispy.

The persimmon cake is soft, glutinous and sweet, crispy on the outside and tender on the inside. If you like glutinous rice noodles, you can mix persimmon puree with glutinous rice noodles just like making pumpkin cakes.

If you don’t like fried food, you can also try steaming it.