MiSOgood Kuri Kinton (Chestnut Wagashi)
Kuri Kinton (Chestnut Wagashi)
1 Pound Fresh Chestnuts (3/4 Pound Shelled)
1/2 Cup Granulated Sugar
1 Tablespoon Soy-Free MiSo Good
Score the chestnuts by setting them on a cutting board with the flat sides down. Use a very sharp knife to cut an X on the tops, without going all the way through.
Place in a medium saucepan and add water to cover. Set over medium heat, cover, and bring to a boil. Reduce the heat to medium-low and simmer for 25 - 30 minutes, until the shells are opening up and the meat inside is tender. Remove from the heat, drain off the remaining water, and let stand for at least 10 minutes, or until cool enough to handle.
Peel the chestnuts and discard or compost the shells. Be sure to remove the fuzzy inner membrane as well. You should have approximately 3/4 pound of nutmeat.
Place the peeled and steamed chestnuts into your food processor along with the sugar and miso. Puree until it forms a completely smooth, thick paste, scraping down the sides of the bowl with a spatula as needed to keep everything incorporated. Chill the paste for 1 hour, until thicker and easier to handle.
Use a small cookie scoop or two spoons to portion out 1 1/2 tablespoons of chestnut paste each. Lightly moisten your hands to prevent the dough from sticking and roll them into balls. Press them down gently to flatten the bottom, then use a toothpick to create ridges on top, looking similar to the original chestnut meat.
You can serve the wagashi as is, or run them under the broiler set to high for 5 - 8 minutes to lightly toast the tops. Enjoy warm, at room temperature, or chilled.
1 Pound Fresh Chestnuts (3/4 Pound Shelled)
1/2 Cup Granulated Sugar
1 Tablespoon Soy-Free MiSo Good
Score the chestnuts by setting them on a cutting board with the flat sides down. Use a very sharp knife to cut an X on the tops, without going all the way through.
Place in a medium saucepan and add water to cover. Set over medium heat, cover, and bring to a boil. Reduce the heat to medium-low and simmer for 25 - 30 minutes, until the shells are opening up and the meat inside is tender. Remove from the heat, drain off the remaining water, and let stand for at least 10 minutes, or until cool enough to handle.
Peel the chestnuts and discard or compost the shells. Be sure to remove the fuzzy inner membrane as well. You should have approximately 3/4 pound of nutmeat.
Place the peeled and steamed chestnuts into your food processor along with the sugar and miso. Puree until it forms a completely smooth, thick paste, scraping down the sides of the bowl with a spatula as needed to keep everything incorporated. Chill the paste for 1 hour, until thicker and easier to handle.
Use a small cookie scoop or two spoons to portion out 1 1/2 tablespoons of chestnut paste each. Lightly moisten your hands to prevent the dough from sticking and roll them into balls. Press them down gently to flatten the bottom, then use a toothpick to create ridges on top, looking similar to the original chestnut meat.
You can serve the wagashi as is, or run them under the broiler set to high for 5 - 8 minutes to lightly toast the tops. Enjoy warm, at room temperature, or chilled.