Ingredients: glutinous rice flour120g, sticky rice flour 80g, sugar 20g, milk little persimmon 6.

Practice: 1. Preparation materials: glutinous rice flour120g, sticky rice flour 80g, sugar 20g, and 6 milk little persimmon.

2. After the persimmons are cleaned, peel off the persimmons outside, put them in a bowl and press them into mud with a spoon.

3, 120 grams of glutinous rice flour and 80 grams of sticky rice flour, 20 grams of sugar into a bowl and mix well.

4. Pour a little boiling water into the mixed powder, stir it into a flocculent shape with chopsticks, and knead it into a small dough. Then put the persimmon mud together and knead it into a soft dough that doesn't stick to your hands.

5. Divide the kneaded dough into small portions of 50g each.

6. Then circle the small dose and flatten it. When pressing, the force should be even, so that the thickness of the cake will be even.

7. Wash a little oil in the pot, put it in the round cake and fry it on low heat. Turn it over when it is yellowish. Turn off the heat when the cake is obviously large and elastic and golden on both sides.

8, sweet and soft, it tastes soft and chewy, and it tastes better with persimmon mud.

Tips:

1, I use small milk persimmons. If it is big, I can lose a few.

2. The ratio of glutinous rice flour to sticky rice flour is 6: 4. If all glutinous rice flour is used, it will be too soft and difficult to shape.

3. When turning, be sure to use a small fire, otherwise the outside will be burnt and the inside will not be cooked.

The amount of sugar can be adjusted according to personal taste and the sweetness of persimmon.

5. Persimmon is delicious and nutritious, but tannic acid in persimmon reacts with protein and calcium salt in high-protein food, which will form stomach persimmon stone and cause gastrointestinal diseases. So persimmons can't be eaten as crabs, shrimps, fish and eggs. Persimmons can't be eaten on an empty stomach, because gastric acid secretion will increase on an empty stomach, and it will fuse with tannic acid in persimmons, which will easily lead to stones. Persimmons must be thoroughly cooked before eating. Raw persimmon has high tannic acid content and tastes astringent.