Korean Daechu Bam Shake (Jujube Chestnut Shake)
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cooked chestnuts make this cold shake thick enough to eat with a spoon, and dried jujubes give it a dense, fruity sweetness.
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Straight from the bag the jujubes do not break down well, so they soak in warm milk for about ten minutes until soft before going into the blender.
Ingredients
Instructions
- 1
Rinse 45 g dried jujubes, remove the pits, and soak them in 80 ml warm milk.
After 10 minutes, press one between fingers. Use them when the flesh feels soft and pliable, not leathery.
- 2
Cut 140 g boiled chestnuts into pieces about 2 cm wide, and remove any firm bits of skin.
If the chestnuts look dry or crumbly, moisten them with a little soaking milk before blending.
- 3
Add the soaked jujubes with their milk, the remaining 280 ml milk, 100 g plain yogurt, and the chestnuts to the blender.
Keep the liquids near the blade so the mixture catches quickly instead of spinning dry.
- 4
Add 18 g honey and 1 g ground cinnamon, then blend on medium speed for 20 seconds first.
Stop and scrape down chestnut paste from the sides so sweetness and cinnamon do not stay in one pocket.
- 5
Add 120 g ice and blend on high speed for 40 seconds to 1 minute.
If jujube skin or chestnut grains are still visible, blend in 10 second bursts until the shake looks even.
- 6
If the texture is coarse, press it through a fine sieve.
Pour into chilled glasses and serve when no jujube skin or chestnut pieces remain visible.
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