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Chestnut Kinton - Just Like The One From a Famous Confectionery Shop
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Chef :
cookpad.japanChestnut Kinton - Just Like The One From a Famous Confectionery Shop
I receive a lot of chestnuts grown in my neighborhood each year, so I make chestnut kinton with them.
When I give them to friends, they exclaim, "These are richer and more delicious than store-bought because they are freshly made. I love it that I can eat as much as I like ." They're very popular amongst my friends.
Cooking instructions
* Step 1
Wash the chestnuts, soak in water for an hour, and cut 5 mm notches on the tops.
* Step 2
The chestnuts will soak up the boiling water and become bitter and black if the notches are too deep, so be careful! Refer toand cook them in a pressure cooker for 5 minutes, then let the cooker cool down naturally.
* Step 3
Remove the outer shell and inner skin. This yields 500 g of chestnuts. The chestnuts will be mashed up later, so there's no need to worry about peeling the skins properly. You could also use a spoon to scrape off the skins.
* Step 4
Note: Some users had difficulty peeling the chestnuts, so I advise cutting them in half and picking off the skins with the thin tip of a spoon.
* Step 5
Cover in plastic wrap and microwave for about 3 minutes.
* Step 6
While the chestnuts are still hot, transfer the chestnuts along with a pinch of salt, and sugar to a pestle, and mix while pounding it with a mortar.
* Step 7
It will become slightly sticky as you pound it, and become easier to handle. It's okay for some lumps to be left over. Mash it up well if you prefer.
* Step 8
Scoop a tablespoon worth (about 25 g) on a sheet of plastic wrap, and squeeze into a ball.
* Step 9
Done! Store in the refrigerator and don't let the kinton dry out. Wrap each portion in plastic wrap, and store in the freezer if you prefer.
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