Sweet Chestnut Confection
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Chestnuts boiled soft and pushed through a fine sieve become a smooth paste seasoned only with honey and cinnamon, so the sweetness stays restrained and the chestnut itself leads.
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Sieving while the chestnuts are still warm is what removes every grainy bit. Each small round is rolled in ground pine nuts and topped with a slice of jujube.
Ingredients
Instructions
- 1
Score each of 300g chestnuts with a crosswise cut, place in a pot with plenty of water, boil for 20 minutes until a chopstick slides in with no resistance, then turn off heat.
- 2
Peel while still warm to remove the shell and inner skin easily, then press the flesh through a fine sieve to make a completely smooth chestnut puree.
- 3
Mix 30g honey, 1g salt, and 1g cinnamon into the chestnut puree until evenly combined, then refrigerate for 30 minutes until firm enough to shape without sticking to the hands.
- 4
Take 15g portions of the chilled mixture, roll each into a smooth ball in the palm, then press gently from top and bottom to create a slightly flattened round disc shape.
- 5
Spread 20g pine nut powder on a plate and roll each yullan over it until the entire surface is evenly coated with the fine golden powder.
- 6
Remove the pits from 15 g dried jujubes, thinly slice the flesh, and place a piece on each confection.
Refrigerate for 15 minutes before serving cold.
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