Kuri Kinton (Chestnut Paste)

Name: Kuri Kinton (Chestnut Paste)
Yield: 35 servings
Cuisine: American
Ingredients: 1350 grams Chestnuts (boiled and peeled); 135 grams Sugar

cookpad.japan @cookpad_jp

We received a lot of chestnuts, so I immediately made my favorite kuri kinto with them! It has no preservatives, so eat it up the day you make it!

Last year, I boiled the chestnuts for 30 minutes, but this time I tried an hour! I think this made the chestnuts easier to handle! When I measured all the chestnuts we had, there was 1350g, so I apologize for the funny number! I added 10% sugar to make it easy to remember! It was perfect! Recipe by Memei

We received a lot of chestnuts, so I immediately made my favorite kuri kinto with them! It has no preservatives, so eat it up the day you make it!

cookpad.japan @cookpad_jp

We received a lot of chestnuts, so I immediately made my favorite kuri kinto with them! It has no preservatives, so eat it up the day you make it!

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Ingredients

35 servings

1350 gramsChestnuts (boiled and peeled)
135 gramsSugar

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Steps

1

Put the chestnuts in a pot with plenty of water, and boil for an hour!
2

Cut the cooked chestnuts in half, and scoop out the insides with a spoon!
3

Add sugar to the chestnut and mix. Cook over low heat to dissolve the sugar. Keep mixing constantly with a wooden spatula!
4

Put the chestnut and sugar into a mortar and grind up the lumps. A few lumps remaining are fine! They'll taste better! Form into little dumplings with plastic wrap and it's done!