Walnut persimmon cake

Overview

Shaanxi snack persimmon cake is soft, glutinous, sweet, and full of persimmon flavor. Many people like to eat it. Because traditional persimmon cakes are fried, modern people are worried about the amount of fat. Since this is a new twist on an old dish, today I changed it from fried to fried. In order to have a richer taste, I made some walnut and sesame fillings to make persimmon cakes with nut fillings. The aroma of dried fruits matches the sweetness of persimmons, and there is no more fat. This renovation makes this snack twice as nutritious, rich in taste, less oily and healthy. Isn’t it a big difference? ! Haha, I said yes.

Tags

• snacks
• common dishes
• chinese cuisine
• old man
• afternoon tea
• northwest cuisine
• cooked flour
• edible oil
• flour
• glutinous rice flour
• sesame
• soft persimmon
• walnut kernels
• white sugar

Ingredients

Steps

1. 1 The persimmons we buy here are very sweet. We call them baked persimmons. They are filled with soup-like pulp. There is no need to add sugar, and the persimmon cakes made are very sweet

   

2. 2 Peel the persimmons and stir thoroughly to spread the pulp completely

   

3. 3 Add flour and glutinous rice flour in a ratio of 2:1

   

4. 4 Stir into a thick paste. Since the filling needs to be filled, it is best for the paste to be able to be shaped. The softer the paste, the more delicious it will be.

   

5. 5 Sesame seeds, walnut kernels, one part each of sugar and cooked flour

   

6. 6 Stir evenly to form a filling

   

7. 7 Take an appropriate amount of batter and flatten it, add fillings

   

8. 8 Bao Yanshi

   

9. 9 Put a little oil in the pan, add persimmon cakes and flatten them

   

10. 10 Fry until both sides are golden brown.