5 fresh persimmons

200 grams / 7 ounces sweet rice flour

1/2 cup vegetable oil

1 cup blueberry jam

1/2 cup white sesame

100 grams / 3.5 ounces corn four


1. Rinse persimmons, peel, trim


2. Pour persimmons in food processor to process into puree


3. Pour sweet rice flour in a large bowl, pour persimmon puree in the bowl, mix until even


4. Pour some corn flour in the bowl, mix until even, knead, roll into a ball, set aside to rise for 30 minutes


5. Take a piece of dough, roll out until thin and round, put some blueberry jam in the center, fold, pinch until firmed


6. Roll the cake into a ball, press with hands until flat


7. Pour white sesame in another bowl, dredge the cake in the sesame, until coated


8. Repeat step 5 to 7, until all finished


9. Heat a pan over medium heat, brush the pan with vegetable oil, put the cakes in the pan, fry until golden


10. Turn over the cakes, sprinkle some water in the pan, cover the pan with a lid


11. Fry until two sides golden


12. Serve

Latest comments

No comments