Sweet and soft glutinous persimmon cake

Overview

There are a few persimmons left at home, which are already ripe. I happened to have some fillings left over from making glutinous rice balls a few days ago, so I thought of making some persimmon cakes. Some glutinous rice flour was added when making the dough. The crust was soft and glutinous, and the filling was sweet and delicious. I ate 5 of them in one go. This is a good time to gain weight. . .

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• autumn recipes
• black sesame and peanut filling
• flour
• glutinous rice flour
• peanut oil
• persimmon
• white sesame

Ingredients

Steps

1. 1 Peel the persimmons and puree them in a food processor.

   

2. 2 Add the flour and half of the glutinous rice flour.

   

3. 3 Knead into a slightly soft dough and let rest for 10 minutes.

   

4. 4 Shape the filling into balls.

   

5. 5 Roll the dough into long strips, divide and round.

   

6. 6 Flatten the dough with your palms and add the filling.

   

7. 7 With the mouth facing down, flatten your palms.

   

8. 8 Preheat the electric pan, brush with a layer of oil, add the persimmon pancake embryo, fry one side until brown, then flip over and fry again.

   

9. 9 Pay attention to control the heat to avoid burning.