These sweets come from Korea and will win you over with their softness. Here is the recipe to prepare them, curious and quick
You may have never heard of these chestnut biscuits Koreans called Yul-lan, but we are sure that now you will be curious to try them!
Chestnut biscuits very easy and without cooking
The Yul-lan e are chestnut-shaped biscuits, made of chestnuts.
The most interesting thing is that they should not be baked in the oven and have a very particular consistency because they are soft and "buttery", but without butter.
Get them with boiled chestnuts it may take a long time, so use cooked chestnuts instead.
How to make Yul-lan, the recipe
Here's how to prepare them.
Ingredients
250 g of chestnuts
4 tablespoons of acacia honey
½ teaspoon of cinnamon
2 tablespoons of chopped pine nuts
1 pinch of salt
Method
Leave the chestnuts to soak in cold water for an hour.
Transfer them to a pan with cold water and bring to a boil for 15 minutes, then lower the heat and let it cook for another 10 minutes.
Drain and cool them under running water.
Take the pulp and purée it by crushing it in a mortar, or with a fork.
In a separate saucepan, melt two tablespoons of honey together with the cinnamon and salt and then pour the syrup over the chestnuts, mixing well.
With wet hands, form small, slightly flat chestnuts.
Dip the base of the chestnuts in the remaining honey and then pass them in the chopped pine nuts.
Keep the Yul-lan in the refrigerator for up to 3 days.
They must be left out of the refrigerator for an hour before being served because they must return to room temperature.
Pairings to try
An interesting variation involves the powder of matcha tea instead of pine nuts as a final decoration, together with black sesame seeds.
In our opinion, it could also be very greedy to dip the base of these biscuits in dark chocolate melted or in white chocolate. What are you saying?
Precooked chestnuts
As already mentioned, it is also possible to prepare these biscuits with precooked chestnuts.
You can find them already packaged in the supermarket and are very practical to use in the kitchen.
On the other hand, they cannot be used in this recipe chestnuts baked in the oven because they are too crunchy in texture.
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