Kuri Kinton (Cloth-Shaped Chestnut Sweet)

Wash 1kg fresh chestnuts, cover with cold water by 5cm in a deep pot, and bring to a boil.

Simmer 40 to 50 minutes until a skewer passes easily through the largest chestnut.

Keep chestnuts in hot water and remove five at a time.

Split lengthwise, scoop out the flesh, and carefully discard firm sprouts, dark discoloration, and shell pieces.

Press the hot chestnut flesh through a coarse sieve.

Mix evenly with 300g sugar and 1/4 teaspoon salt in a large microwave-safe bowl, heat 2 minutes at 600W, and combine firmly.

Warm a heavy pot over low heat for 1 minute and add chestnut mixture.

Press and fold the bottom and corners continuously for 8 to 12 minutes until steam lessens and a very pale brown film forms underneath.

Cool a teaspoon and squeeze it to confirm the edges hold without cracking.

Turn off heat, roll the mixture on parchment into two 5cm-wide logs, and cool 10 minutes.

Cut logs into thirty portions of about 30g and roll round.

Wet a clean cotton cloth, wring it as dry as possible, place one ball in the center, gather the ends above, and twist once.

Open the cloth and adjust the wrinkled top to resemble a chestnut tip.

Shape the rest, arrange in one layer in a covered container, and chill at 4C or below for 1 hour before serving.