Suksil-gwa (Honeyed Chestnut and Jujube Sweets)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Suksil-gwa (Honeyed Chestnut and Jujube Sweets)

Cooked chestnut and jujube are mashed with honey and cinnamon, then shaped back into little chestnut and jujube forms. Chestnut balls (yullan) are rolled in pine nut powder, and jujube sweets (joran) get a pine nut stem. Makes 24 pieces in about 1 hr 25 min.

Prep 50 min

Cook 15 min

Cooling 20 min

Total 1 hr 25 min

Yield 24 pieces

Diet Dairy free, Gluten free

Ingredients

Adjust yield

pieces

2 ½ cups (300 g)cooked peeled chestnuts, steamed or vacuum-packed, warm
2 ½ tbsp (40 ml)honey, for the chestnut balls
¾ tsp (2 g)ground cinnamon, for the chestnut balls
1 pinchfine salt
4 oz (120 g)dried jujubes (daechu), pitted
1 ½ tbsp (20 ml)honey, for the jujube sweets
½ tsp (1 g)ground cinnamon, for the jujube sweets
2 ½ tsp (6 g)pine nuts, whole, for the stems, for the jujube sweets
3 ½ tbsp (25 g)pine nuts, finely ground to a powder, for the coating
1 tbsp (15 ml)honey, for brushing, for the coating

Fresh ingredient guides

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Cover the dried jujubes with warm water and soak for 20 minutes until plump. Drain and steam for 10 minutes until very soft, then cool slightly.
Mash the chestnuts while warm, then press through a fine sieve into a bowl. Stir in 40 ml honey, 2 g cinnamon and the pinch of salt and knead to a smooth, moldable paste.
Mash the steamed jujubes (flesh only) into a paste, mixing in 20 ml honey and 1 g cinnamon.
Pinch the chestnut paste into 12 portions of about 18 g and shape each into a small rounded chestnut with a slightly pointed top.
Brush the pointed tops lightly with honey and dip them in the pine nut powder, so the tops look like a chestnut cap.
Shape the jujube paste into 12 small oval jujube forms. Press one whole pine nut into the end of each as a stem.
Let the pieces dry uncovered at room temperature for 20 minutes so the surface firms, then arrange on a plate.

Tips

Sieve the chestnuts while warm; cold chestnut paste is dry and cracks.
Wet your fingertips with a little honey if the paste sticks.
Do not serve to infants under 12 months because it contains honey.
Good with green tea or sujeonggwa.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make suksil-gwa (honeyed chestnut and jujube sweets)?

Plan on 50 minutes of prep and 15 minutes of cooking, plus 20 minutes to chill. The recipe makes 24 pieces.

How should I store suksil-gwa (honeyed chestnut and jujube sweets)?

Refrigerate in an airtight container for up to 5 days; bring to room temperature before serving.

Can I make suksil-gwa (honeyed chestnut and jujube sweets) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Serve it with green tea or sujeonggwa.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

48 Calories / serving

1.3g Fat

12.6g Carbs

4.2g Protein

2.7g Sugar

Whole recipe (24 servings): ~1152 cal · 31g fat · 302g carbs · 101g protein · 65g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.