Chestnut Kinton - Just Like The One From a Famous Confectionery Shop

Name: Chestnut Kinton - Just Like The One From a Famous Confectionery Shop
Yield: 30 servings
Cuisine: American
Ingredients: 500 grams net weight Chestnuts (boiled and skinned); 110 grams Caster sugar; 1 pinch Salt

cookpad.japan @cookpad_jp

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 the chestnuts in a pressure cooker concentrates their flavor and they become delicious.
I used normal chestnuts grown in my neighborhood, but if you're using better quality chestnuts, reduce the sugar and taste as you make the paste. For abut 30 pieces. Recipe by chaccoco

cookpad.japan @cookpad_jp

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Ingredients

30 servings

500 gramsnet weight Chestnuts (boiled and skinned)
110 gramsCaster sugar
1 pinchSalt

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Steps

1

Wash the chestnuts, soak in water for an hour, and cut 5 mm notches on the tops.
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.
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.
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.
5

Cover in plastic wrap and microwave for about 3 minutes.
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.
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.
8

Scoop a tablespoon worth (about 25 g) on a sheet of plastic wrap, and squeeze into a ball.
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.