Autumn is persimmon season, yet I haven’t tried persimmon before. Last Sunday when my husband and I were shopping in a Chinese supermarket, we found persimmons on the shelf. My husband was also very curious about them. So we bought 1 box of persimmons.
Persimmons taste very sweet but also with a bit astringent. So I was thinking maybe I could use them to make something sweet but at the same time to reduce the astringent taste.
1, Choose soft persimmons. As a Chinese saying goes “挑软柿子捏” which means to pick the soft persimmons as they are rotten and sweeter. But now in Chinese soft persimmon means someone who is a pushover.
2, Put persimmons in a bowl, pour hot water over them. This is to make the peeling process easier.
3, Remove the stem and peel and put persimmons in blender to blend them into paste.
4, In a big bowl, add in persimmon paste. Stir evenly.
5, Add in flour. Keep stirring while adding flour until it can be kneaded into a dough. I actually add in some sticky rice flour, so the ratio is close to sticky rice flour: plain flour= 1:3. No water is needed. I didn’t add in any sugar either, cos the persimmons are sweet enough. As I was going to use red bean paste as the filling, so I didn’t want my pancakes to be too sweet.
6, Let the dough rest for 20 mins. And then divide it into small doughs. My small doughs are about 60-70g, and the red bean paste filling for each one is about 40g.
7, Make dough flat and put the filling in the center. Wrap it up and roll into round shape. Press gentlely.
8, Heat a pan, brush it with oil. Fry the flat dough till both sides turn golden brown.