Chestnut Sweet Jelly (Korean Agar-Set Chestnut White Bean Confection)
Bam yanggaeng is a Korean jelly confection that combines chestnut puree with white bean paste, set firm using agar powder. Boiled chestnuts are mashed until fine and mixed with the bean paste base, then dissolved agar, sugar, and honey are stirred in before the mixture is brought to a brief boil. Once poured into a mold and left to cool at room temperature, the agar solidifies the mixture into a sliceable block with a clean, firm bite distinct from gelatin-based desserts. The starchy quality of chestnuts gives the jelly a smoother, denser grain than plain bean-paste yanggaeng. A tiny amount of salt sharpens the overall sweetness. The finished confection stores well in the refrigerator for about a week and is often prepared as a holiday gift.
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Instructions
- 1
Mash the chestnuts finely and mix with white bean paste until smooth.
- 2
Add water and agar powder to a saucepan and stir for 2 minutes to dissolve fully.
- 3
Add sugar and salt, then simmer on low heat, stirring until the liquid turns clear.
- 4
Add the chestnut-bean mixture and cook on low for 4-5 minutes, stirring to thicken.
- 5
Turn off the heat, mix in honey, then pour into a mold and level the surface.
- 6
Cool at room temperature, chill for 1 hour, then cut into bite-sized pieces.
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