Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, glossy 'kurikinton' chestnut paste for the new year's feast. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Kurikinton (栗金団) literary means "chestnut gold mash", which symbolizes economic fortune and wealth and it's an important part of the New Year meal to bring good luck and prosperity for the new year. If you make this dish, please use Japanese Sweet Potatoes called Satsumaimo (さつまいも). I made Japanese Traditional Sweets Wagashi,this time,i made Wagashi of Sweet Chestnut called Kurikinton or Kurithakin in Japanese;) this recipe is simple.
Glossy 'Kurikinton' Chestnut Paste for the New Year's Feast is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Glossy 'Kurikinton' Chestnut Paste for the New Year's Feast is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have glossy 'kurikinton' chestnut paste for the new year's feast using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Glossy 'Kurikinton' Chestnut Paste for the New Year's Feast:
- Make ready 16 Sweet chestnuts in syrup
- Take 500 grams Sweet potato
- Prepare 1 Gardenia flower
- Make ready 80 ml Candied chestnut syrup
- Make ready 2 tbsp Mirin
- Make ready 100 grams Sugar (castor sugar)
This comforting, one-pot chicken dinner couldn't be easier. For the coming Year of the Dog, I'd like to share three sample menus and a detailed workflow for one of them. I hope this will inspire you and help you to deliver a wonderful Chinese New Year Feast for your loved ones on this very special occasion. After all, Chinese New Year Feast is all about sharing.
Instructions to make Glossy 'Kurikinton' Chestnut Paste for the New Year's Feast:
- Remove about 1 cm of the sweet potato skin, slice into rounds, then rinse in water. This might seem slightly wasteful, but this is important.
- Add the water and cracked gardenia seeds (it is good to put them into an empty tea bag for easy removal later), along with the sweet potatoes and boil over medium heat until softened.
- Set aside the broth from Step 2. Take it out of the pot, and use a hand mixer or a tea strainer to make it smooth. You can also use a masher.
- Return it to the pot, add in the syrup and sugar (use the leftover broth and/or syrup to alter the consistency if necessary), and boil down until it thickens and turns amber.
- Remove it from the heat, gently stir so as not to crack the candied chestnuts, and it is done. In my family, we sometimes loosen the paste with boiling water.
- Place into your favorite bowl and enjoy.
- Please refer to my New Year's feast from 2013..
- For a two-toned purple potato and sweet potato kinton,.
Because Chinese New Year always falls at the tail end of winter, the fruits available tend to be It's a feast for the eyes, studded with fruits and nuts and drenched in a glistening sugar syrup. Every Chinese family has their own traditions to celebrate New Year but there are some dishes which are simply must-haves. Many of these can be easily adapted to be vegetarian. During the New Year celebration, chestnuts are also popularly served candied with sweet potatoes in a dish known as kurikinton, which translates to mean "chestnut gold mash." Consuming kurikinton during the celebration is supposed to ensure good luck and prosperity in the New Year. More Good Luck for the New Year.
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