Chestnut Sweet Jelly (Korean Agar-Set Chestnut White Bean Confection)
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Agar sets this chestnut confection firm enough to slice cleanly, and each cut face shows the fine grain of sieved chestnut worked into white bean paste.
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It is a common holiday gift in Korea, and a block stays in good shape in the fridge for about a week.
Ingredients
Instructions
- 1
Press 180g cooked chestnuts through a sieve to form a smooth puree, then mix with 220g white bean paste until completely lump-free and uniform in texture.
- 2
Pour 200ml water into a pot, sprinkle in 4g agar powder, and whisk constantly for 2 minutes until the agar powder is evenly dispersed.
- 3
Add 35g sugar and 1g salt and bring to a simmer over low heat, stirring continuously until the liquid turns completely clear and the agar is fully activated.
- 4
Add the chestnut-bean paste mixture all at once and stir without stopping for 4 to 5 minutes over low heat until fully incorporated into the agar base and the mixture thickens slightly.
- 5
Turn off heat, stir in 12g honey, then quickly pour into the mold, level the surface, and pop any air bubbles with a toothpick before the mixture begins to set.
- 6
Cool completely at room temperature until the agar begins to set naturally, then refrigerate for at least 1 hour until firm, and cut into bite-sized pieces to serve.
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