Bam-seolgi-beop (Chestnut Steamed Cake)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- chestnuts
- glutinous rice flour
- honey-water
- pine nuts / red beans (implied layering)
Instructions
- Dry chestnuts (any amount) in the shade, pound and sift into flour.
- Mix in glutinous rice flour, about 1 part to 3 parts chestnut.
- Half-knead with honey-water until glossy.
- Steam in layers just like seogi-pyeon.