Ingredients
1. Kuri-an (chestnut filling)
Fresh, unpeeled chestnuts - an appropriate quantityWater - equal in weight to the fresh chestnutsSugar - 10% the weight of chestnut paste
2. Kokuto yokan (black sugar jelly)
Koshi-an (fine azuki bean paste) 160gPowdered kanten 2gKokuto (black sugar) 35gSugar 40gWater 150g
3. Others
Marrons glacé (candied chestnut) - an appropriate amountAmaranth seeds - an appropriate amount
・The types of sugar in the kuri-an (chestnut filling) can be varied, but total weight remain the same
・Amaranth seeds can be substituted with white poppy seeds or coarse jonan-ko (glutinous rice flour)
Directions
1. Steam the chestnuts over high heat for 40 minutes, then carefully scoop out the flesh
2. Blend the steamed chestnut flesh with water equal to its weight, until it forms a paste
3. Boil water and sugar until completely dissolved, then add in the paste. Stir and mix until almost all moisture has evaporated. Strain the resultant kuri-an (chestnut filling) through a fine-mesh sieve.
4. Take 25~30g of kuri-an and wrap it around an appropriate amount of marron glacé. Mold each wrapped round into the shape of a chestnut. Set aside.
5. To make the exterior, boil water and powdered kanten until dissolved. Add in kokuto and again boil until dissolved.
6. Mix in koshi-an and stir until the mixture has thickened.
7. Drizzle the yokan mixture from (6) over the “chestnut” rounds from (4), allowing it to set over a wire rack.
8. Toast amaranth seeds until golden
9. Dip the base of each “chestnut” round in the toasted seeds to finish
・The fine mesh sieve for straining should be #50 to #60 in fineness
・If the drizzled kokuto yokan is too thin, drizzle on a second layer after the first has set
Directions for Marrons Glacé
1. Steam chestnuts then carefully remove their shells. Extract the flesh carefully so as to preserve their shape.
2. Blanch each piece of chestnut flesh, then peel off the thin membrane on its surface. Weigh the peeled chestnuts.
3. Add peeled chestnuts, water and sugar to a pot. The water should be 1.6 times the weight of the chestnuts, and sugar 60% the weight of the chestnuts.
4. Bring to a boil then reduce to low heat. Continue simmering for 15 more minutes, then remove from heat. Set aside to cool for 12~24 hours.
5. Add sugar 30% the weight of the chestnuts and simmer for 15 minutes before removing from heat. Set aside once again for 12~24 hours. Repeat this step three times.
6. Once more, bring the chestnuts to a simmer. Add rum or vanilla pods to taste, then set aside to cool for 12 hours. Marrons glacé are ready for use.
英文字幕 English subtitles：Mun Yi
攝影 Photography：Argyi
製作 Production：Argyi
後製 Post-production：Argyi
音樂 Music：At Home By L-Ray Music (www.premiumbeat.com/royalty-f... Dream of Better Days(www.premiumbeat.com/royalty-f...)