Korean Chestnut-and-Honey Yul-lan (12 Pieces) — original cooking video
Original recipe creator's relevant cooking demonstration.
Official cooking video · Maangchi · YOUTUBEKorean Chestnut-and-Honey Yul-lan (12 Pieces)
A no-bake Korean chestnut confection made by mashing boiled chestnuts with honey and cinnamon and shaping them like tiny chestnuts.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash chestnuts and cover with water. After boiling, cook about 15 minutes at medium-high heat and simmer about 10 more until tender.
- 02
Cool briefly to avoid burns. Halve, scoop out flesh, mash while warm, and press through a fine sieve.
- 03
Warm 2 tbsp honey with cinnamon and salt very briefly over low heat, then work into the mashed chestnuts.
- 04
Divide into 12 portions and form little chestnut shapes; keep unused dough covered.
- 05
Brush tops with the remaining 2 tsp honey and coat with chopped pine nuts. Decorate optionally with matcha or black sesame.
Helpful source links
Before you cook
Cook chestnuts fully and cool before peeling. Check pine nut and optional sesame allergies. Never give honey to infants under one year. Refrigerate leftover yul-lan.
Allergens: tree nuts (pine nuts), sesame if used
Image & source credits
These illustrations stand in for food photos.
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