How to make coconut-flavored persimmon cake

Friends are made through getting along with each other, and in the process of becoming friends, visiting each other’s homes is naturally inevitable. It would be really "shameful" if you don't have a signature dish. Of course, you don’t have to worry, because today I will teach you all the techniques for making coconut-flavored persimmon cake.

1. Our local persimmons are also a very sweet variety. We call it baked persimmon here, which means it is very soft inside, like soup.

2. Peel the fruit and put it into a bowl, stir thoroughly until it becomes a paste.

3. Add appropriate amount of flour

4. Mix it into a thick paste. It is better to be fluid. Don’t make it too thick. If it is too thick, it will taste bad.

5. Use a spoon to scoop a spoonful and put it into the coconut flakes.

6. Sprinkle some shredded coconut on top, flatten it slightly, and filter out the shredded coconut. Because the batter is difficult to shape, it is difficult to take out. I always grab some coconut flakes in my hand, pour the batter directly into my hand, roll it and flatten it into the pan. This is more convenient to operate, but it is not easy to take pictures

7. Heat the oil and fry until the surface is golden brown.

8. The fried persimmon cakes are mushy inside and taste especially sweet. If you add too much flour, it won’t be a paste and the taste will naturally not be as good as this. But it works better that way

Food permeates our daily lives, and the health of food is closely related to our lives. After reading the introduction of coconut-flavored persimmon cake, you really should learn and try it yourself. In this way, you can not only eat happily and with peace of mind, but also gain a healthy body and mind.