Dried Persimmon Pancake Recipe

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Ingredients

Adjust Servings:
persimmon

Nutritional information

308.9
Calories
1.7g
Protein
0.4g
Fat
80.5g
Carbs

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Dried Persimmon Pancake Recipe

Features:
  • Vegan
Cuisine:

Dried Persimmon is named Shibing Cake in Chinese. The best dried persimmon has an agreeable sweetness that you won’t get bored with its flavor. The dried persimmon is so sweet because of coated white frost, which is the key to its comfortable sweetness.

  • 10 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Kitchen Tips

1. Only choose and use small and hard persimmons. If the persimmon is soft, it is too ripe to make the dried persimmon pancakes.

2. Make dried persimmon on sunny days. It is hard and almost impossible to make it on rainy days because of no sunshine for drying.

3. During the process, do not add any water or make it in a moisture environment.

4. Do not eat dried persimmon on an empty stomach because it contains tannic acid which can combine with gastric acid to cause stomach pain.

Steps

1
Done
5 minutes

Wash persimmon. Wipe and dry. Peel the persimmon skin. Dry persimmon skin in the sun. Set aside.

2
Done
5 minutes

Place the peeled persimmons placed in a sunny, ventilated place until persimmon surface dried.

3
Done
5 minutes

Use hands to gently press persimmons into a pancake shape. Do not squeeze to broken.

4
Done
9 days

Place the persimmon back to the sunny, ventilated place. Continue dry in the sun for 9 days.  And then press it again (the same technique as the first time).

5
Done
15 days

Place persimmon peels and persimmon into a pottery jar. Place as a layer of persimmon peel and a layer of persimmon by turns. Seal with plastic wrap and cover the lid. Put the pottery jar into a cool place. Let it sit for 15 days. Serve.

Savannah Young

I’m a huge fan of Chinese cuisine. Love Chinese food.

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