Chewy and Sweet Dried Persimmon Rolls
Chewy and Sweet Dried Persimmon Rolls
How to Make Delicious Dried Persimmon Rolls: A Traditional Korean Dessert Recipe
Discover the art of crafting ‘Gotgam Danji’ (Dried Persimmon Rolls) with this detailed recipe, a delightful Korean dessert perfect for special occasions.
Main Ingredients- 6 dried persimmons (choose soft, glossy ones)
- 20 almonds
- 20 seedless dried red dates
- 4 Tbsp crushed walnuts
- 2 Tbsp pine nuts
- 4 Tbsp candied citron preserves (including the fruit pieces)
Cooking Instructions
Step 1
Begin by carefully removing the stems from the dried persimmons. To make shaping and filling easier, slightly trim the stem end to create a wider opening.
Step 2
Don’t discard the trimmed stem pieces! Finely mince them and set them aside to be mixed into the filling. They’ll add an extra layer of flavor.
Step 3
Now, let’s remove the seeds from the persimmons. Using a small spoon or a suitable tool, gently scoop out the seeds from the inside of each persimmon, ensuring the cavity is clean. This makes filling much neater.
Step 4
Finely chop the whole almonds. It’s best to chop them so there’s a slight texture, rather than turning them into a fine powder.
Step 5
Pit the dried red dates by cutting around the core, then thinly slice them into fine strips. The sweetness of the dates will enhance the overall flavor profile of the persimmon rolls.
Step 6
Lightly rinse the crushed walnuts under water to remove any dust, then toast them briefly. You can do this in an air fryer at 160°C (320°F) for about 3-5 minutes, or lightly roast them in a dry pan over low heat. This step brings out their nutty aroma.
Step 7
Prepare 2 tablespoons of pine nuts. You don’t have to stick to these specific nuts; feel free to use any nuts you have on hand, such as pumpkin seeds or sunflower seeds, for a delicious variation.
Step 8
Now, let’s create the delicious filling! In a bowl, combine the candied citron preserves (including the fruit pieces), chopped almonds, sliced red dates, toasted walnuts, and pine nuts. Mix everything thoroughly. The sweet and fragrant citron will perfectly complement the nuts.
Step 9
Using the prepared nut mixture, firmly stuff the cavity of each seeded persimmon. Pack it in tightly, ensuring there are no empty spaces. Pressing firmly will help the rolls maintain their shape when sliced.
Step 10
Fill the opening of the persimmon completely with the nut mixture, then gently shape the entire persimmon into a neat, rounded log using your hands. You’re creating a beautiful fusion of chewy persimmon and crunchy filling.
Step 11
Once shaped, wrap each persimmon roll tightly in plastic wrap. It’s crucial to freeze them for a while before slicing; this prevents the filling from crumbling and helps achieve clean cuts. Slicing immediately after filling can lead to a messy result.
Step 12
Place the wrapped persimmon rolls in the freezer for about 3 to 4 hours. They won’t freeze solid due to the nuts and citron preserves but will become firm enough to slice easily. Once firm, slice them into bite-sized pieces, about 1 to 1.5 cm (0.4 to 0.6 inches) thick.
Step 13
Your beautifully crafted Dried Persimmon Rolls are ready! Enjoy this delightful dessert, which offers a wonderful combination of chewy persimmon, crunchy nuts, and fragrant citron. It’s as pleasing to the eye as it is to the palate.
