Introduction

Sweet and delicious, a small dessert after a meal.

Ingredients

1. Persimmons (ripe and soft), 2. Flour (you can also add some glutinous rice flour, if not available, don’t add it), 3. Red bean paste (bought ready-made) (You can also add no fillings), 4. Oil

Method

1. Scoop out the pulp from the persimmons and break them up as much as possible. If there are some small tongues that cannot be scattered, fine.

2. Add flour to the persimmon pulp and mix it into a dough.

3. You can wake up for a while or not. Anyway, it is cooked and eaten now.

4. Divide the dough into equal portions.

5. Knead the small dough into a ball, flatten it, and wrap it with bean paste filling. (If you don’t add filling, you can ignore this step.) Wrap it in and press it into a small cake shape.

6. If you want to make it more beautiful, you can press the mold into a different shape, or you can directly make it into a small cake shape.

7. Pour a little oil into the pot. When the oil is hot, you can fry it. Be careful not to make the fire too high, otherwise it will burn easily.

8. Take it out of the pan when both sides are golden brown and eat it while hot.

Tips

You can choose whatever fillings you like.

Because it is modified from the Xi’an snack persimmon cake, persimmons are used, and pumpkins can also be used. It’s up to you.

Eating it after cooling is not as fragrant as freshly cooked.

So there is no quantity of ingredients. I used two large persimmons and made probably more than thirty plum blossom pancakes. hehe.

I think it just takes a while to knead the dough and press out the shape.

I made persimmon cakes once before and it was very successful. This time I made them into shapes that are even cuter, haha.

Related

Persimmon Cake Plum Blossom