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.