Today, I introduce Yulan, a good traditional Korean dessert The ingredients are nice, easy to make, and very good for dessert Yulan is a local food enjoyed in the Anak region of Hwanghae-do. Originally, Hwangryul, or dried chestnuts, was powdered and kneaded with honey to make it again in the form of chestnuts, but these days, many people are making it using raw chestnuts. In addition to the fragrant cinnamon scent, the taste of chestnuts, and the savory taste of pine nuts, a good night is needed to make Yulan. When choosing chestnuts, the main ingredient, pick and use chestnuts that are heavy, glossy, and large, scratch-free. The 1913 "Chosun Cooking Act" introduces recipes using the Hwangryul or Heuksaengryul as follows. "He boiled the yellow or black grain, peeled it, pounded it in a mortar, filtered it in an ermi, hit cinnamon powder and honey, kneaded it, and made it round as much as an acorn, and covered it with pine powder. Also, it is very good to crush boiled chestnuts and make them finely, then mix milk and butter well to make them like Yulan." Yulan is a type of lodging family that is boiled down in honey by cooking fruits and root plants, and takes the form of a fruit. Yulan's "egg" is made by cooking fruits, mashing them, boiling them in sugar or honey, and making them again in the shape of the raw material, including Yulan, Zoran, and ginger. [Refer to the encyclopedia] Enjoy the savory and light Yulan in one bite~~