A new way to eat persimmons: Ice-skin persimmon cake
Overview
I used to crave persimmons when there were no persimmons at home. When the persimmons were on the market, I would buy some and take them home from time to time. When I went back to my hometown during the National Day this year, it happened to be a good time for the persimmon harvest. Before I left, my mother-in-law asked me to take away all the rest, but they didn’t have anyone to eat at home. I said I would only take a little to try, but my parents-in-law insisted on bringing more, and finally filled a carton and brought it back. After getting it back, I gave some to my friends and put the rest on the balcony. Except for me, the children and their father didn't eat it. And you can't eat too much of it at one time. Eating it on an empty stomach is not good for your health. Seeing that those persimmons are slowly being wasted, I can only think of ways to help solve some problems. One morning I used persimmons and flour to make a cake. Later I tried this method to make a small dessert and found that it tasted pretty good too.
Tags
Ingredients
Steps
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Prepare the required ingredients
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Put the snowskin mooncake powder into a bowl and steam it in a steamer for about 15 minutes
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Rinse the persimmons with clean water, remove the outer skin and core, and put them in a bowl. Use a spoon to mash the persimmon meat into a paste
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After the snowskin mooncake powder is steamed, pour it onto a silicone cutting board and let it cool
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Pour the persimmon paste onto the steamed snowskin mooncake powder and knead it evenly into a dough. Divide the dough evenly into small doughs of about 60g, and then use a mooncake mold to shape them
