Wishing everyone a safe and Happy Thanksgiving! This Thanksgiving we spent it at my brother's house. We all made something and eat together. So much food, going to take a few days to finish. There are also desserts like Japanese cheese cake, pecan pie, and mung bean coconut pudding. I'm so full!!!🤰
I planted three persimmon trees over 10 years ago. Only last year I harvested a lot of fruits from them. This year still have a lot on one of the tree but not as good as last year. I read this is normal for persimmon tree where one year good while another year fruits dropping. I remember I ordered one Ichi-ki-kei-jiro and Hachiya. However, I believe the company sent me a wrong tree because the other fruit looks like a Fuyu, which is even better because the fruit is sweeter and fruit is larger. Ichi-ki-kei-jiro is good too, sweet and crispy but we like the fuyu more. I ordered both trees from Starkbros and they were barefooted which I planted during late fall. Sadly they didn't survive the winter but company is good to replace them with their 1 year warranty. I get mostly Jiro fruits this year as Fuyu dropped most fruits since it was fruiting a lot last year.
jiro
Picked some still a bit green because there was a frost warning one night so I got scared. I didn't pick all since some still very green. Even though the leaves gotten a bit damaged but the fruits were still okay. So I learn not to panic again and just leave the fruits on until orange all around before picking to get the super sweet flavor. So far fruits on tree survived the 30F temperature.
Everytime I watch Chinese drama, they're always eating some kind of pastry or biscuit. I couldn't stand it anymore so I got up and start making some tau sa pia to try. This biscuit have the fragrance of fried shallots, sweet and savory mung bean. The crust is super flaky! I mean my mouth was watery seeing those crumbs falling off of the actress's mouth...so I must try.😆
Now the savory part is not for everyone. My husband who love all thing mung bean doesn't like it sweet and savory at the same time.😬 He says it either sweet or savory alone and no shallot because he couldn't smell or taste the mung bean.🙄 Guess I'll be eating these flaky delicious pia by myself. 😋
The recipe I used this time is from mykitchen101en. Instead of making 12 small, I made a little larger 10. I also like them a little flatter and add a flower stamp using a mini flower cutter dip into red food color with some water to create the stamp. After stamping, bake stamped side facing down for 16-17 minutes at 390F. Take tray out, flip biscuits over and *eggwash twice for darker color. Then return to oven and bake another 7-8 minutes. Let cool before serving.
NOTE: *Eggwash using brown egg will give it a deeper color compare to white egg. 1 egg beat with 1 tsp water. Strain before using. Eggwash once and let dry for a minute before applying second wash. Let dry for a minute before baking again to get the glossy look.
*Lazy to cook mung bean on stove so always cook in rice cooker. Lazy to bring out blender so I just press it through a strainer while still hot.
