Photograph of the finished Kuri kinton

Japan · Hạt dẻ nghiền ngọt Kuri kinton

Kuri kinton

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chestnut Chestnut 1.2 kg
  • Photograph of Sweet potato Sweet potato 600 g
  • Photograph of Sugar Sugar 360 g
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Salt Salt 4 g
  • Photograph of Fresh turmeric Fresh turmeric 40 g

Method

  1. 1 Boil the chestnuts for 35 minutes, then peel them and take out the yellow flesh inside.
  2. 2 Steam the sweet potatoes with a few slices of fresh turmeric to give the flesh a deep yellow color.
  3. 3 Using turmeric to dye the color yellow naturally is a traditional method, without using artificial dyes.
  4. 4 Grind the chestnuts and potatoes, then strain through a sieve until a very smooth paste is formed.
  5. 5 Simmer the ground mashed beans with sugar and mirin over low heat for 12 minutes until a smooth, non-sticky paste is formed.
  6. 6 Take each section of clean cloth and twist it into a fruit shape with folds at the top.

With an appliance

  • Pressure cooker 40 min

    Replace step 2: steam the sweet potatoes with turmeric at low pressure for 10 minutes, then quickly release the pressure to prevent the potatoes from becoming mushy. The mashing, simmering, and shaping steps from steps 4 to 6 remain unchanged.

Start cooking