Korean Daechu Bam Shake (Jujube Chestnut Shake)
Quick answer
Daechu bam shake soaks pitted dried jujubes in warm milk for ten minutes before blending them with boiled chestnuts, plain yogurt, honey, and a pinch of ground cinnamon.
What makes this special
- Soaking dried jujube in warm milk releases natural sugars for a thick, starchy Daechu Bam shake.
- Soaking dried jujube in warm milk for 10 minutes fully releases the fruit's sweetness
- Boiled chestnut's starchy flesh naturally thickens the blended shake
Key ingredients
Core cooking flow
- 1 Rinse 45 g dried jujubes, remove the pits, and soak them in 80 ml warm milk.
- 2 Cut 140 g boiled chestnuts into pieces about 2 cm wide, and remove any firm bits of skin.
- 3 Add the soaked jujubes with their milk, the remaining 280 ml milk, 100 g pla...
Daechu bam shake soaks pitted dried jujubes in warm milk for ten minutes before blending them with boiled chestnuts, plain yogurt, honey, and a pinch of ground cinnamon. The chestnuts contribute a starchy thickness that gives the drink a substantial, spoonable body, while the jujubes provide a concentrated, date-like sweetness that makes added sugar unnecessary. Passing the blended mixture through a fine sieve removes any coarse jujube skin for a smooth finish. The shake works cold straight from the fridge or gently warmed on the stove - either way, it makes a filling breakfast substitute or a satisfying mid-afternoon drink that skips the empty calories of commercial shakes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Prep
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.
- 4Step
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.
- 5Step
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.
- 6Step
If the texture feels coarse, press the shake through a fine sieve.
Pour it straight into chilled glasses, and if it is thicker than desired, loosen it with a small splash of milk before serving.
After the steps
Pick a recipe that fits this dish.
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