Chestnut yokan used to be a special snack in Tianjin, Tianjin is also called chestnut soup, the taste is sweet and delicate, although it is called chestnut yokan, it is not a soup made of mutton, but a vegetarian snack, which is made of red beans into a fine filling and added sugar.
What I will introduce to you today is the traditional red bean chestnut soup, lazy, buy ready-made red bean paste, and the rest is relatively simple, how simple it is, let's take a look!
——Chestnut Yokan——
【Ingredients】
Ingredients: 300 grams of red bean paste, 150 grams of chestnut kernels, 50 grams of maltose, 10 grams of agar
Excipients: 400 grams of water
【Directions】
Step 1: Prepare the ingredients, chestnut kernels, maltose, agar, red bean paste (the red bean paste used to make yokan should be very delicate, the finer the better, not coarse particles)
Step 2: Put water in a boiling pot, put in the chestnuts and cook until they are soft and glutinous and can be easily crushed.
Step 3: Cook the chestnuts until they are soft, remove the dry water, crush them, and cut them into small particles.
Step 4: Prepare a small soup pot, pour in water, add agar, maltose, stir well, and put it on the gas stove. Heat over low heat, stirring while heating until the agar melts completely. (The agar can be soaked for 30 minutes in advance, Zerui's mother forgot about it, and put it directly in the pot, and I feel that the finished product has no effect, but it takes more time to completely melt.) ）
Step 5: After the agar is completely melted, add the red bean paste, medium and low heat until boiling, stir while boiling until it becomes slightly viscous, if it is diluted, it will boil more, but keep stirring with a spoon. At this time, it will be thicker, so be careful not to be burned by splashing out of the paste.
Step 6: After the red bean paste is completely mixed evenly and feels relatively thick, (at this time, you can taste the taste, add an appropriate amount of sugar according to your personal taste and sweetness of the red bean paste, and the red bean paste you buy is relatively sweet, so you can generally not add it) Put in the chopped chestnut and mix well to turn off the heat.
Step 7: Find a suitable mold, pour the red bean custard into the mold, and I use a non-stick small baking sheet. When it is not hot to the touch, refrigerate until it is completely set. It's okay if you don't put it in the refrigerator, and it will solidify when it's basically cold. Put it in the fridge just to be faster.
Step 8: Cut along the edge of the mold with a knife, take the red bean soup out of the mold, cut it into long strips, and then cut each strip into small pieces you like.
The traditional red bean and chestnut yokan is ready, delicate and sweet, and it is good to make a snack for children, or a small dessert for afternoon tea. If you can't eat it all at once, you can keep it in the refrigerator for 3 days.
Tips:
1. If you like to eat sweet, you can also add some sugar when cooking red bean paste, and the finished red bean paste sold on the market itself contains sugar. 2. You can also make pure red bean soup without adding chestnuts, which is also very delicious.