Soft glutinous bean paste persimmon cake

Overview

Most persimmon cakes on the Internet are made with flour, and only a few use glutinous rice flour. It’s so strange, why do persimmon cakes mostly use flour? I made persimmon cakes with flour once and it still felt good. I wonder what the difference would be if I used glutinous rice flour? There are a lot of persimmons, so you can do all kinds of experiments. After finishing the flour version of persimmon cake, I immediately started experimenting with persimmons and glutinous rice flour. The cooking method is the same, and even the appearance of frying is not noticeable. Only when you eat it, you will feel that the warm glutinous rice flour version of the persimmon cake is softer.

Tags

• snacks
• home cooking
• old man
• breakfast
• cake
• bean paste filling
• flour
• glutinous rice flour
• oil
• persimmon puree

Ingredients

Steps

1. 1 Ingredients: 150g persimmon puree, 20g flour, 100g glutinous rice flour, 105g bean paste filling, appropriate amount of oil

   

2. 2 Peel the persimmons and mash them into puree with a whisk,

   

3. 3 Add powder,

   

4. 4 Knead into soft dough,

   

5. 5 Divide into 7 equal parts,

   

6. 6 The bean paste is also divided into 7 equal parts,

   

7. 7 Take a piece of dough, flatten it and add the filling.

   

8. 8 Wrap it well and pinch it tightly.

   

9. 9 Close the mouth downward and press flat.

   

10. 10 Pour oil into the pan and heat it,

    

11. 11 Add persimmon cake and fry over medium-low heat.

    

12. 12 Brown the bottom side, flip and fry the other side.

    

13. 13 When both sides are golden brown, remove from the pan.