Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, authentic kuri-kinton (chestnut paste). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Authentic Kuri-Kinton (Chestnut Paste) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Authentic Kuri-Kinton (Chestnut Paste) is something that I have loved my entire life. They are fine and they look fantastic.
Kuri Kinton or Candied Chestnuts and Sweet Potatoes are a special Japanese New Year dish, which symbolizes economic fortune and wealth. Kurikinton (栗金団) literary means "chestnut gold mash", which symbolizes economic fortune and wealth and it's an important part of the New Year meal to. Kuri kinton is a sweeter osechi ryori dish, made by combining mashed satsuma imo (Japanese sweet potatoes) with candied chestnuts.
To begin with this particular recipe, we must prepare a few ingredients. You can cook authentic kuri-kinton (chestnut paste) using 3 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Authentic Kuri-Kinton (Chestnut Paste):
- Get 50 Raw chestnuts
- Take 150 grams Refined white sugar
- Make ready 1 pinch Salt
The kuri kinton will stiffen slightly once cooled, so be sure to take this into account when decided how much liquid to add. For those with a sweet tooth, this dessert is perfect for you! The sweet, creamy and sticky texture of the sweetened chestnuts and sweet potato is similar to… This video will show you how to make Kuri Kinton, sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new.
Instructions to make Authentic Kuri-Kinton (Chestnut Paste):
- 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?
Have you ever heard Kuri Kinton? We usually eat it on New Year's Day- If you know something sweet potato paste in Osechi, that is! You can eat it as it is, or use it for the filling in the sweet bread or even cakes 🙂 I sometimes make sponge cake with Kuri Kinton and whipped cream for dessert if I. Kuri Kinton is a well known Japanese dish comprised of mashed sweet potato with sweet chestnuts. Kuri Kinton is sweet chestnuts mixed in mashed sweet potatoes.
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