Double-sided persimmon crisp

1

Hunan taro, peeled and cut into slices, with clear grain, set aside.

2

Persimmons are only the size of eggs, and the juice is rich and sweet.

3

Prepare a clean waterless pan, pour oil, and set aside.

4

In addition to egg liquid, we also need breakfast cakes sold in supermarkets. Squeeze a pack of persimmons, peel the skin, remove impurities, leave the meat and glutinous rice flour to form a ball, knead into small balls, and flatten it. There is a breakfast cake on one side, and scattered sesame seeds. Roll on the bread bran.

5

Steam the taro, wrap it in the glutinous rice ball to make stuffing, medium oil, add the cake, turn from low to medium heat, and fry until both sides are golden brown.

6

The sides are crispy and fall off while eating. The inside is soft and sweet, with a light fruit aroma. It is really delicious.

The effect of using persimmon as ingredients is really different from sweet potatoes and pumpkin. It is soft and rich in sugar. There is no need to add white sugar. There is no need to worry about the unhealthy intake of high sugar. There is no need to add water. It is directly mixed with glutinous rice flour. The fried product is soft and fragrant, and cannot be replaced by other ingredients. In fact, the one in my hometown is made of pumpkin and is called pumpkin pie. People who have eaten it say that it is not on the same level as pumpkin pie. Hehe, the role of bread crumbs is to prevent "landslides" around the cakes and serve as a foundation. This snack should also be eaten hot. After leaving for a long time, the cakes on both sides will not be crisp or crispy, and they will taste soft and fluffy. It has lost flavor. It is recommended to eat and cook it now.