| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Dessert |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Chestnuts |
| 1/2 |
c |
Honey |
| 3/4 |
c |
Powdered sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
1. Score chestnuts. Plunge into boiling water and cook until their shells
burst open (20 to 25 minutes). Drain, then let cool and shell.
2. Mince or grind chestnut meats, or force them through a ricer. Blend with
honey and shape into small balls.
3. Combine powdered sugar and cinnamon and spread out on a flat plate. Roll
chestnut balls in the mixture to coat. Then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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