Sweet Cheongdo Persimmon Cupcake Recipe
When you're craving a sweet dessert,
try Cheongdo Persimmon Cupcakes.
Gyeongsangbuk-do is known for its famous local specialties.
Among them, my favorite is the Cheongdo persimmon.
These persimmons can only be enjoyed in the chilly autumn season.
Cheongdo persimmons are seedless and have no astringency,
making them sweet and perfect for the elderly or babies.
They are delicious on their own, but this time,
I decided to create cupcakes using persimmons for a unique twist.
It's easy to make without an oven,
making it a great activity to do with kids.
The taste is guaranteed!
All you need are three ingredients: castella, ripe persimmons, and Greek yogurt.
You'll need 1 castella, 2 persimmons, and 150ml of Greek yogurt.
You can add or omit other ingredients as desired.
This recipe is very similar to the persimmon tiramisu made by Park Na-rae on the show 'I Live Alone.'
However, I skipped adding cocoa powder at the end,
as the persimmons themselves are sweet enough.
First, peel the skin off the ripe persimmons.
The skin is thin, so you can easily peel it off by holding the end.
Even after peeling, the persimmons have a beautiful sheen.
Use a spoon to mash them up.
Since they are seedless, they mash easily with just a spoon.
Cut the castella into bite-sized pieces suitable for layering in a cup.
Now, it's time to layer the ingredients.
Prepare an empty cup for assembly.
I used a yogurt bowl so I could make a larger portion.
A flat bottom makes it easier to stack the castella.
It's better to use a clear container rather than an opaque one,
as the layers will look prettier when finished.
Layer in this order: castella → Greek yogurt → persimmon → castella → Greek yogurt → persimmon.
Be careful when layering the persimmons, as they are liquid.
Top it off with some decorative herbs!
I didn't have any herbs, so I used a decorative model I had at home.
You can sprinkle cocoa powder or add granola for a fun crunchy texture.
The orange color of the persimmons makes the cake look appetizing.
From the side, the layered appearance is even prettier.
It feels like you're in a trendy cafe!
It only takes about 10 minutes to make if you have the ingredients,
and the taste is delightful.
The moist persimmons soak into the castella,
creating a wonderfully soft texture.
The sweetness is also satisfyingly fulfilled.
Usually, I just peel and eat the persimmons,
but trying them in this unique way was delicious.
I think I should challenge myself to make various dishes with persimmons!
Here are some images of the final product:
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