Persimmon, glutinous rice flour, flour, raw white sesame, brown sugar stuffing, oil.

Exercise:

Peel and wash persimmons, peel off their pedicels and peel off their skins.

Mash persimmon pulp in a cooking machine.

Pour the puree into a large bowl and add the mixed powder.

Knead the dough by hand.

After kneading the dough, sprinkle dry flour on the chopping board, put the dough on it and knead it into long strips.

Cut into small doses with a knife.

Take a piece of batter, press it into a nest, add brown sugar stuffing, seal it, and wrap it with sugar stuffing.

After wrapping it, roll it up and flatten it.

Brush a thin layer of water on the surface of the cake, then sprinkle with raw white sesame seeds. After the sesame seeds are spread out, press them by hand to make them stick better, so that they are not easy to fall off when frying. )

Pour oil into the pot, and the oil is so hot that chopsticks can be put in, and small bubbles can be formed around it.

Add persimmon and fry until both sides are brown and crisp.

Tips:

The mixed flour consists of flour and glutinous rice flour, and is mixed according to the ratio of 2: 1.

If you don't brush water, you can also press persimmon in sesame seeds, which can also stick sesame seeds well.