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Persimmon soft pancake

Persimmon soft pancake


“Many people think that this cake has pumpkins, but in fact it is not. I added fruit - persimmon. Didn’t it surprise me?The persimmon in Guangdong is flat, crisp and hard, and it tastes a little astringent, so I have always been reluctant to eat persimmons.But since last year I met a friend from Fuping, Shaanxi Province, who picked fresh Fuping persimmons from the orchard and sent them to me, I have greatly improved persimmons. The original persimmons can be so delicious. The flesh is orange and orange yellow, the flesh is soft and sweet, the juice is rich, and the fiber is few and seedless.The local people make persimmon with this kind of sharp persimmon, which is very popular.I don’t have the conditions to make that kind of persimmon cake with white frost, but I wonder if I can make pancakes with persimmon pulp instead of water and noodles.Because it was the first attempt and didn’t want to waste material, I made only a few pancakes.Unexpectedly, the pancakes made with persimmon pulp and noodles are soft, waxy and sweet. Although there is no sugar in the mouth, the pulp itself is sweet and delicious.


Main material

Material Quantity
Fresh persimmon 2
Plain flour 90g


Material Quantity
Fillings 75g
Corn oil Appropriate amount


Flavor Sweet taste
Technology Fry
time consuming Twenty minutes
difficulty simple


step 1:

Choose this Fuping pointed persimmon, full of water.

step 1

step 2:

Peel the persimmon, put the pulp into the mixer, beat the mud, do not need to add water yo.If you don’t have a mixer, just use a spoon. It’s just not that delicate.

step 2

step 3:

Pour 70 grams of beaten persimmon puree into the basin.

step 3

step 4:

When you pour in flour, the water content of different persimmons is different, so the flour content should be increased or decreased according to the actual situation.

step 4

step 5:

And soft dough, covered with preservative film for 30 minutes.

step 5

step 6:

Because the dough is slightly sticky, you need to sprinkle some flour on the board, divide the dough into five parts, roll it into a circle, and put filling on it.In fact, it’s delicious without stuffing, as you like.

step 6

step 7:

Squeeze the closure tightly and rub it round.

step 7

step 8:

Then it is flattened and can be rolled with a rolling stick, which is about 1CM thick.

step 8

step 9:

Oil is added to a flat-bottomed non-stick pot for French bakers. Heat it and turn it to a low heat. Put persimmon cake into the pot and fry it slowly over a low heat.

step 9

step 10:

After one side is fried, turn over and fry one side again. Turn over twice more, and the color will be more uniform.Halfway can cover the pot cover, more mature, about 5 or 6 minutes, different pots and different firepower frying time is different.

step 10


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