This traditional Korean dessert was brought to us by Korean cuisine chef, and artist, Ellis Jung. This is soft, fragrant, nutty and sweet treat is still consumed by Buddhist monks today, but was traditionally for Korean royalty, seen in Korean Royal Court Cuisine. Ellis can be found sharing her love for Korean food and deep culture on Youtube.
Click in to read our full interview with her here.
Korean Traditional Chestnut Candy for Autumn
Please contact @Ellis Jung and @FiveSeasonsTCM for reposting this recipe.
2 1/4 cups of Chestnuts
3-4 tbsp Honey
2 pinches of salt
some sesame seeds
some pine (any) nuts (chopped)
some cinnamon powder
some cocoa powder
For the Crumble
Pour 500g of chestnuts with hot boiling water and leave in this water until completely cooled.
Then place chestnuts into steamer and steam for 20 min.
Then cool them and peel them off.
Remove also husks from the chestnuts.
Grind the chestnuts into the powder (flour). You can do it with an iron sieve and spoon.
Add to the chestnut powder 2 pinches of salt, little cinnamon powder, 3-4 tbsp of honey.
Knead this mash as a dough.
Roll up the balls of the same size as a chestnut.
Give to every ball a shape of a chestnut.
Dip the blunt end of the candy a little in water and crumble this end in seeds/nuts/powder (make a few variations).
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- Rich in Vitamin C, protein, healthy fats