Directions

1. Boil/Steam whole chestnuts for 40 or 50 minutes. Cut them in half and scoop out the inside.
2. Dice 5 chestnuts and puree the rest with the sugar in a food processor.
3. Mix the small dices of the chestnuts into the chestnut paste. Divide into 12 balls and shape into little barrels.
4. Sift flour with baking powder.
5. Put an egg, sugar and vegetable oil in a bowl and mix well.
6. Sift the flour into the bowl and mix them lightly. Cover the bowl with plastic film and refrigerate for 30 minutes.
7. Flour a tray and pour the dough into the tray. Flour your hands and knead the dough lightly until it becomes as soft as your earlobe.
8. Divide the dough into 12 balls and roll each of them into flat disk sheets. Put one piece in your hand and brush the extra wheat flour away from the surface. Put one of the Kuri-An paste ball on the sheet and wrap the ball as like a barrel shape.
9. Place the Kuri Manju balls on a parchment paper lined baking sheet. Lightly brush each ball with milk. Bake them at 350° F in a oven for 15 or 20 minutes, and serve.