Persimmon cakes

Persimmon cakes

By
From
The Real Food of China
Makes
10
Photographer
Leanne Kitchen

If there’s one snack synonymous with the Xi’an Muslim Quarter it’s shi zi bing, or persimmon cakes. The area is famous for its fire crystal persimmons, so named for the incredible clarity of their flesh and intense orange hue. On the streets, these cakes come stuffed with a variety of fillings, such as raisins, walnuts (another famous local product), red bean, red dates or sesame. They’re fried in copious amounts of oil until golden and chewy on the outside and sweet and gooey within. We l-o-v-e them.

Ingredients

Quantity Ingredient
2 very ripe, large persimmons
675g plain flour
vegetable oil, for shallow-frying

Filling

Quantity Ingredient
145g caster sugar
125g walnut pieces, finely chopped
3 teaspoons rosewater

Method

  1. To make the filling, combine the sugar and walnuts in a bowl and stir to combine well. Add the rosewater and set aside.
  2. Peel the persimmons, remove any stones, and put the flesh in a food processor. Process to form a smooth purée. Measure the purée — you will need 500 ml. Transfer the purée to a bowl, then add 600 g of the flour and stir to combine well, then add the remaining flour, a little at a time, until the dough can hold its shape — the dough will be rather sticky. With floured hands, knead the dough in the bowl for 3–4 minutes, or until smooth, then cover the bowl with plastic wrap and set aside at room temperature for 30 minutes.
  3. Place the dough on a well-floured surface and divide into 10 even pieces. Working with one piece at a time, roll it into a ball, then use your hands to flatten the ball. Using a rolling pin, roll the ball into an 11–12 cm circle, rolling the edges so about 1 cm around the edge is thinner than the middle. Place some of the filling in the middle of one circle. Draw the edges up over the filling, pleating them as you go to enclose the filling, then pinch the edges together to seal. Repeat with the remaining dough balls and filling, rolling and filling them one at a time.
  4. Pour enough oil into a large, heavy-based frying pan to come at least 1 cm up the side, then place the pan over a low heat. Cook the cakes in batches for 20 minutes, turning once, or until golden and cooked through. Drain on paper towel and serve warm.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again