Sunday, October 26, 2014

KAKI MOCHI Cookies


My mother's Giant FUYU KAKI ripened really quick this year.  We did not have the chance cropping the figs this year on time, and we lost it all, basically.
Here with soft KAKI, beside pulping them and freezing them, I tried it in a couple of different reicpe.  
Ingredients:
1/2 C soft KAKI/PERSIMMONS
1/2 C Sweet Rice Flour
3 Tbsp Water
1 Tbsp sugar
1 Tbsp Extra Virgin olive oil
1 cookie sheet with Oiled Silpat
Mix all ingredients together 
Bake at 375'F
Flip at 15 minutes
Bake 15 more minutes and flip again.  Chnage temperature to 400'F and
Bake 2-1/2 min longer.  
Remove from oven . 
Serve with sprinkles sugar on top.

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