Ingredients
Persimmon 5
Sticky rice flour 300g
Brown sugar moderate
Black sesame moderate
Methods/Steps
1.Firstly, peel persimmons, and then grab the pulp to make jam.
2. Add 300 grams of glutinous rice flour, appropriate amount of brown sugar and knead into a powder dough.
3. Put some peanut oil on your hands, then knead the dough into a ball with your hands and put it into the sesame seeds to stick all over the sesame seeds.
4. Heat the oil in a pan, then press the balls into a cake and fry them over low heat.
5. Fry again and again with a spoon to press the cake thin.
6. Fry until golden brown on both sides, about 8 minutes on high heat.
Persimmon cake taking taboo:
1, it is best not to have to eat persimmons on an empty stomach. Empty stomach when our gastric juice will increase metabolism and this time the concentration value is high, and persimmon cake contains a lot of tannins and collagen fibers, but also some soluble astringent components, such as the combination of high concentration of gastric acid with us, will cause stones.
2, do not eat a lot of persimmon cake. Persimmon cake with a lot of glycogen, if you eat too much persimmon cake will lead to a bad effect on the teeth and mouth, may also affect the appetite. Also, persimmon cakes in the tannins affect the body's digestion and absorption of calcium, magnesium and other nutrients, very easy to cause malnutrition.
3, not even eat with the skin. Persimmon skin is acid precipitation key storage area, if eaten together with the skin may enhance such as abdominal pain, nausea and vomiting and other disease opportunities.