Recipes tagged "Soft persimmon"

6 recipes found

Coconut persimmon cake

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.

Staple food Home cooking
Walnut persimmon cake

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.

Snacks Common dishes
Shanxi persimmon cake

Learn how to cook Shanxi persimmon cake with Snacks and Afternoon tea.

Snacks Afternoon tea
Pan-fried persimmon cake

Those sweet soft persimmons are on the market again, and my husband particularly likes this fruit. In our country, this kind of soft and fluid persimmon is called baked persimmon, which means that the pulp inside has been roasted and the pulp is already liquid. This kind of persimmon is very sweet, and the persimmon cakes made with it are particularly delicious. When I was a child, we used to fry them here, and they couldn't be shaped. They were just scooped into a pan with a spoon and fried, and they were just lumps. I didn't use the frying method today, as that would have too much oil and is not in line with today's healthy eating concepts. I used the frying method. Because this kind of batter is very soft, difficult to shape, and easy to stick to the pan, I dipped the batter in grated coconut and then fried it so that it would not stick to the pan. Also, a layer of grated coconut on the surface is also very helpful in setting the shape. There is also an extra layer of coconut aroma, which makes the persimmon cakes more delicious.

Staple food Home cooking
A new way to eat persimmons: Ice-skin persimmon cake

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.

Traditional food Mooncakes
Millet noodles mixed with soft persimmons

This snack also belongs to the Mom's Taste series. In October of the golden autumn, persimmons are in season. Ripe persimmons attract many lovers with their soft sweetness and unique aroma. There are also various ways to eat it. But this way of eating today is a delicious memory of her childhood that I heard my mother accidentally mention. At that time, the millet was soaked, crushed with stones, and then stir-fried in a pot. Stir it into the persimmon puree and eat it. It's sweet and delicious. Today I put a handful of millet into a grinder and sifted it finely, stir-fried it and mixed it with persimmon puree. I finally ate the food my mother remembered. After tasting it, my mother said that due to the processing method of rice noodles, the noodles were not too soft and soft. I think it would be delicious if white noodles are stir-fried and mixed in.

Dessert Millet noodles