Persimmon Cakes

2 min read

These tasty little treats are sold throughout Xi’an’s popular Muslim market. The softer, sweeter pulp from the fully ripened, acorn-shaped Hachiya variety of persimmon is required here—you will probably need about 2 large persimmons. If unavailable, substitute with canned pumpkin puree and see the Variation, below. Dried jasmine or chamomile flowers (or any other dried flower commonly used in herbal teas) can replace the sweet-scented osmanthus flowers, available in Chinese herbal medicine stores and Asian markets. Make sure you use glutinous rice flour, also known as sweet rice flour, and not regular rice flour; the former is made from short-grain sticky rice, which creates the essential chewiness of the cakes. Though not traditional, powdered sugar lends a festive touch.

MAKES 20 PIECES

1 1⁄2 cups glutinous rice flour, plus additional, if necessary

1⁄3 cup all-purpose flour

1⁄4 cup sugar

3⁄4 cup persimmon pulp

1 tablespoon dried osmanthus flowers

6 to 8 tablespoons hot water, plus additional, if necessary

Peanut oil, for frying

Confectioner’s sugar (optional)

Line a large baking sheet with several layers of paper towels and set aside. In a medium bowl, mix together the rice flour, wheat flour, and sugar until well combined. Add the persimmon pulp and osmanthus, mixing until thoroughly blended (mixture will resemble coarse meal). Add hot water a few tablespoons at a time, kneading after each addition (add an extra tablespoon, or more, of hot water if dough seems too dry; this will depend largely on how much moisture is in the persimmon pulp; alternatively, add a bit more rice flour if mixture is too moist). Turn dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Form dough into a ball and return to bowl; cover with a damp kitchen towel and let rest 10 minutes. Divide dough in half. Form each half into 10 balls about 11⁄2 inches in diameter, for a total of 20 balls. Flatten each ball with your palm into a tiny cake about 2 inches in diameter and 1⁄2 inch in thickness. (At this point, cakes can be covered with plastic wrap and refrigerated up to 24 hours before continuing with the recipe.)

In a small heavy-bottomed, deep-sided skillet, heat about 1⁄2 inch of oil over medium heat. When a small piece of dough can sizzle (after about 5 minutes of preheating), reduce the heat to medium-low and add 4 or 5 cakes. Cook until golden and swollen, about 2 minutes per side. Transfer to prepared baking sheet to drain. Repeat with remaining cakes. Serve at once, sprinkled with confectioner’s sugar, if using.

{PER SERVING} (per 1 cake, or 1/20 of recipe) Calories 90 • Protein 1g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 1g • Sodium 0mg {VARIATIONS}

To make Pumpkin Cakes, replace the persimmon pulp with 3⁄4 cup canned pumpkin puree and increase the sugar by 2 tablespoons. Omit the osmanthus flowers and proceed as otherwise directed in the recipe.