Authentic Kuri-Kinton (Chestnut Paste)
- 50 Raw chestnuts
- 150 grams Refined white sugar
- 1 pinch Salt
- Put the raw chestnuts in a deep pot, cover in water, and let them simmer for about 40 minutes.
- Turn off the heat, then set them aside to cool while still soaking in the water (for about 4 hours).
- Drain the cooled chestnuts, and cut them into halves.
- Scoop out the insides with a spoon.
- This should make close to 640 g.
- I recommend using a narrow spoon as shown in the photo.
- Blend the chestnut flesh in a food processor for 20-30 seconds.
- (Since my food processor is small, I divide it up into 3-4 batches.)
- Combine the processed chestnut flesh with sugar and salt in a pan (I recommend using a Teflon-coated one), and cook over medium heat.
- Use a spatula (preferably a wooden one) to mix.
- The further down the spatula your grip is, the easier it is to work the paste.
- Be sure to keep an eye on the pot to make sure it doesn't burn.
- Once the sugar melts and the chestnut becomes dough-like, remove from heat, and transfer to a tray.
- You can also eat the crisp remains that are stuck to the pan.
- While it is still hot, it should peel off easily.
- It has a nice fragrance and a crisp texture.
- This is the delight of only a select few.
- When cooling off the chestnut paste, do not wrap it in plastic wrap.
- If you cover it, it will become moist and pasty.
- After it cools down completely, wrap about 30 g of the chestnut paste in the center of a tightly wringed-out damp cheese cloth, and twist the mouth closed as shown.
- Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression--a trademark of the authentic chestnut paste confection.
- But, of course, for those who find it troublesome to form them this way, go ahead and just roll them into a ball.
- Aren't they the cutest?
chestnuts, white sugar, salt
Taken from cookpad.com/us/recipes/170105-authentic-kuri-kinton-chestnut-paste (may not work)