Serves: 10
Total Calories: 158

2 pounds water chestnuts
1/2 cup honey
1/2 cup water
1 cup sugar
few drops cream of tartar

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. Bring water to a boil then stir in sugar and cream of tartar. Cook over medium-low heat, without further stirring, until the syrup begins to darken.

4. Remove pan from heat and set at once in a larger pan, containing cold water. Then dip chestnut balls, one at a time, in the syrup to coat lightly. Let dry on waxed paper, and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 10
Total Calories: 158
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Sweet Dishes
Almond Cookies
Almond Float I
Almond Float II
Banana Gelatin
Eight Precious Pudding
Eight Precious Pudding: Fruit and Nut Combinations
Eight Precious Pudding: Sweetened Water
Ginger Soup
Ginger Soup: Dumplings
Glazed Chestnut Balls
Glazed Whole Chestnuts
Green Pea Pudding
Honeyed Apples
Honeyed Apples: Syrup Mixture A
Honeyed Apples: Syrup Mixture B
Honeyed Apples: Syrup Mixture C
Honeyed Bananas
Honeyed Crab Apples
Hot Lotus Tea
Peking Dust I
Peking Dust II
Peking Dust: Glazed Fruit
Pineapple Gelatin
Sesame Seed Cookies
Spiced Roasted Peanuts
Steamed Pears
Steamed Red Date Cake
Steamed Sponge Cake
Sugared Chestnut Balls
Sugared Walnuts
Sweet Almond Tea I
Sweet Almond Tea II
Sweet Almond Tea III
Sweet Grapefruit Tea
Sweet Orange Tea I
Sweet Orange Tea II
Sweet Peanut Soup
Sweet Pineapple Tea
Sweet Walnut Tea
Sweetened Water
Turkish Barley Pudding
Water Chestnut Pudding