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Kuri An (sweet Chestnut Paste) Recipe

Kuri An (Sweet Chestnut Paste) Recipe
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Prepare the ingredients before making Kuri An (Sweet Chestnut Paste) in your home. Then, follow these steps below to serve Kuri An (Sweet Chestnut Paste) for your family or friends.

Ingredients: Kuri An (Sweet Chestnut Paste)

  • 300 grams Chestnuts
  • 90 grams Sugar
  • 60 ml Water
  • 1 tsp Mirin
  • 1 pinch Salt

How to Make Kuri An (Sweet Chestnut Paste)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Kuri An (Sweet Chestnut Paste) in your home by yourself.

    Step 1
  • I used regular boiled and peeled chestnuts. The shape doesn't matter, so you can use ones that have been split in half and scooped out with a spoon.
  • Step 2
  • I used about 300 g of peeled chestnuts. The amount of sugar to aim for is about 30% of the chestnuts in weight, and the amount of water is about 20%.
  • Step 3
  • Combine sugar and water in a saucepan and heat to make syrup. When the sugar has melted, turn the heat down, add the chestnuts, and mix while simmering for a little bit.
  • Step 4
  • While there is still moisture left in the pan, add mirin and salt and bring back to a simmer. Turn off the heat.
  • Step 5
  • Puree in a food processor or pass through a strainer and it's done.
  • Step 6
  • If you are passing it through a strainer, it's easier to do so if you don't simmer the chestnuts for too long in Step 4. (If needed, pass it through a strainer first and then simmer the paste a little more.) A superb chestnut paste is done.
  • Step 7
  • To make the Mont Blanc topping: I passed the chestnut paste through a fine meshed sieve again, and added 1 coffee creamer (5 ml) to thin it out. I also added a little vanilla essence.
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