Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi
- 200 grams Chestnuts in sugar syrup
- 200 grams Syrup from the chestnuts
- 200 grams Sweet potato
- 2 packs Dried Gardenia seeds (for the yellow color)
- 2 tbsp Water
- 30 grams Sugar
- 2 tsp Starch based sweet syrup (sugar syrup)
- 2 tsp Mirin
- 1 pinch Salt
- Take 100g of the chestnuts in syrup and 100g of the syrup itself, and puree into a paste in a food mill, blender or food processor.
- Peel the sweet potatoes and slice into rounds.
- Soak in water to remove any bitterness.
- If you have little more sweet potato than the amount in the recipe, it's not a problem.
- Put the soaked drained sweet potato into a pot with water to cover.
- Add the gardenia seeds, and boil until the sweet potato is tender.
- Drain step 3 in a sieve.
- Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.
- Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ingredients.
- Start heating over low heat.
- Cook the puree down till it thickens.
- Sprinkle in the salt to finish, and take the pan off the heat.
- Add the chestnut paste from step 1 into the step 6 puree and mix.
- If it's still too soft, heat it back up for a bit more.
- Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.
- Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream.
- Use on Mont Blanc cakes and more.
chestnuts, syrup, gardenia seeds, water, sugar, starch, mirin, salt
Taken from cookpad.com/us/recipes/148862-our-family-version-of-kuri-kinton-sweet-potato-puree-with-chestnuts-for-osechi (may not work)