Lazy Kuri Kinton (sweet potato purée with chestnuts)

Name: Lazy Kuri Kinton (sweet potato purée with chestnuts)
Cuisine: American
Ingredients: 1 (to taste). Sweet potato; 1 Chesnuts in sugar syrup; 1 Sweet sugared beans of your choice

cookpad.japan @cookpad_jp

Making individual chakin-shaped kuri kinton (shaped with a a tea towel) is a pain, so I made my kuri kinton like this! Since it takes almost no time to make and it still looks good as you can see, I've been making it like this forever.

You are actually supposed to use a gardenia seed and alum to make this, but this is a lazy version that doesn't use either of those. You don't have to chop the chestnuts; big whole chestnuts in sugar syrup are much more satisfying. As for sugared beans, if you use light green uguisu beans or white beans, the kinton will look pretty too. Recipe by Po-suke

cookpad.japan @cookpad_jp

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Ingredients

1(to taste). Sweet potato
1Chesnuts in sugar syrup
1Sweet sugared beans of your choice

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Steps

1

Put the sliced sweet potatoes in water for a while. Boil until tender, then shake them around in a dry pan until they are dried out and floury.
2

Mash the potatoes while they're still hot. You can pass them through a sieve instead if you prefer).Mash or puree in some chestnuts cooked in syrup, until it reaches your decided consistency.
3

Take a shallow and line it with plastic wrap. It makes it easier to remove the mixture later. Next pour in the mash or puree that you made in step 2. Level out the surface as much as possible . Distribute the whole chestnuts in sugar syrup and sugared beans as evenly as possible. Then just wait for the kinton to cool down.
4

Cut up the mixture in any size you like, and it's done. If you chill it completely, it's easy to slice.