Coconut persimmon cake
Overview
There is a special seasonal snack in Shaanxi called Huojing Persimmon Cake. It tastes sweet and is a delicious snack when persimmons are on the market in autumn. Because there is a particularly sweet local persimmon called fire crystal persimmon, this kind of cake is called fire crystal persimmon cake. When the season for this kind of persimmon comes on the market, this kind of persimmon cake will be sold in the streets and alleys. I had eaten it when I was in school in Shaanxi, and I never forgot it. When I returned to my hometown, I could no longer eat persimmon cakes made from fire crystal persimmons. Fortunately, we also have particularly sweet persimmons here, so I used this kind of persimmon to make this cake. It is dipped in grated coconut and fried, which adds to the coconut flavor, which I personally feel is very good. Sweet and delicious, it can be regarded as a slightly innovative take on traditional snacks.
Tags
Ingredients
Steps
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Our local persimmons are also very sweet. What we call baked persimmon here is that it is very soft inside, like soup.
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Peel the fruit and put the pulp into a basin, stir well until it becomes a paste
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Add appropriate amount of flour
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Just mix it into a thick paste. It should still be fluid. Don't make it too thick. If it is too thick, it will taste bad
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Use a spoon to scoop a spoonful and put it into the coconut
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Sprinkle some grated coconut on top, flatten slightly and strain out the grated coconut. Because the batter is difficult to shape and take out, I always grab some shredded coconut in my hand, pour the batter directly into my hand, roll it and flatten it into the pot. This is more convenient to operate, but it’s not easy to take pictures
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Heat the oil in the pan and fry until the surface is golden brown
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The fried persimmon cake is mushy inside and tastes particularly sweet. If too much flour is added, there will be no such paste, and the taste will naturally not be as good as this. But it works better that way
