Yield: 10 Servings
|¾ cup||Powdered sugar|
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, .