Recipe of Speedy Chestnut Kinton - Just Like The One From a Famous Confectionery Shop

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Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. Sadly, there isn't often enough time or energy for us to really do the things we want to do. Working out at the gym isn't something people decide to do when they get off from work. We want a delicious, greasy burger, not an equally delightful salad (unless we’re vegetarians). You will be delighted to discover that getting healthy doesn't have to be hard. If you are conscientious you'll get all of the activity and appropriate food choices you need. Here are some simple ways to get healthful.

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We hope you got benefit from reading it, now let's go back to chestnut kinton - just like the one from a famous confectionery shop recipe. To cook chestnut kinton - just like the one from a famous confectionery shop you need 3 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chestnut Kinton - Just Like The One From a Famous Confectionery Shop:

1. Get 500 grams of net weight Chestnuts (boiled and skinned).
2. Prepare 110 grams of Caster sugar.
3. Provide 1 pinch of Salt.

Instructions to make Chestnut Kinton - Just Like The One From a Famous Confectionery Shop:

1. Wash the chestnuts, soak in water for an hour, and cut 5 mm notches on the tops..
2. The chestnuts will soak up the boiling water and become bitter and black if the notches are too deep, so be careful! Refer toand cook them in a pressure cooker for 5 minutes, then let the cooker cool down naturally..
3. Remove the outer shell and inner skin. This yields 500 g of chestnuts. The chestnuts will be mashed up later, so there's no need to worry about peeling the skins properly. You could also use a spoon to scrape off the skins..
4. Note: Some users had difficulty peeling the chestnuts, so I advise cutting them in half and picking off the skins with the thin tip of a spoon..
5. Cover in plastic wrap and microwave for about 3 minutes..
6. While the chestnuts are still hot, transfer the chestnuts along with a pinch of salt, and sugar to a pestle, and mix while pounding it with a mortar..
7. It will become slightly sticky as you pound it, and become easier to handle. It's okay for some lumps to be left over. Mash it up well if you prefer..
8. Scoop a tablespoon worth (about 25 g) on a sheet of plastic wrap, and squeeze into a ball..
9. Done! Store in the refrigerator and don't let the kinton dry out. Wrap each portion in plastic wrap, and store in the freezer if you prefer..

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