Huang gui persimmon cake(黃桂柿子餅) is a specialty of Shaanxi(陝西) cuisine, especially the ancient capital city Xi’an(西安). It is made in autumn when persimmons are ripe and is often sold as a street food or snack(小吃).

Huang gui persimmon cake is made with the astringent variety of persimmon. This type of persimmon has an unpleasant astringent taste that may be considered mouth-drying; however, when it fully ripens, the texture becomes soft and the flavor changes to very sweet. If your persimmons are still firm, let them keep ripening until totally soft and mushy beneath the skin.

These persimmon cakes are also great with fresh pomegranate juice.

Recipe

Ingredients

• 2 – 4 soft, fully ripe persimmon(astringent/round variety such as hachiya)
• 2 cup all-purpose wheat flour
• 1/2 tsp salt
• 1/4 cup black sesame seed
• 8 walnut (optional)
• 1/2 cup honey [substitute cane sugar]

Directions

• peel and mash persimmon until smooth
• combine flour, salt
• gradually mix in mashed persimmon
• knead
• let sit 15 to 30 minutes
• pound sesame, walnut
• mix in honey
• divide dough into pieces
• wrap around sesame filling
• shape into patties
• saute, flipping as needed, or bake
• serve