Steam Oven Recipe: Chestnut Steamed Sweet Bean Jelly

 

Chestnut Steamed Sweet Bean Jelly

Kuri Mushi Yōkan (Chestnut Steamed Sweet Bean Jelly) - Steam Oven Recipe


A Taste of Autumn: Kuri Mushi Yōkan is a delightful Japanese sweet treat, perfect for cooler months. "Kuri" means chestnut, and this variation features whole or chopped sweet chestnuts nestled within smooth, subtly sweet azuki bean jelly. Steaming creates a uniquely tender and slightly moist texture compared to baked or chilled yōkan. This recipe adapts the traditional stovetop method for the convenience of a steam oven.

Ingredients:

  • 200g Anko (sweetened red bean paste) - smooth or coarse
  • 100ml Water
  • 50g Sugar (adjust to your preference depending on the sweetness of the anko)
  • 3g Agar-agar powder
  • 100g Sweet chestnuts (kuri no amani), peeled and halved or quartered

Equipment:

  • Steam oven
  • Heatproof container (approximately 15cm x 15cm or similar)
  • Mixing bowl
  • Whisk or spatula
  • Measuring cups and spoons
  • Baking paper (optional, to line the container for easy removal)

Instructions:

1. Prepare the Container:

* If desired, line your heatproof container with baking paper, leaving an overhang for easy removal later. This is optional but recommended.

2. Combine Ingredients:

* In the mixing bowl, combine the agar-agar powder and sugar. Mix well to prevent clumping.

* Gradually whisk in the water until the agar-agar and sugar are fully dissolved and the mixture is smooth.

3. Add Anko:

* Add the anko to the agar-agar mixture. Stir well with a whisk or spatula until the anko is evenly distributed and the batter is smooth. Ensure there are no lumps of bean paste remaining.

4. Incorporate Chestnuts:

* Gently fold in the prepared sweet chestnuts into the anko mixture, ensuring they are evenly dispersed.

5. Pour into Container:

* Pour the chestnut and anko mixture into your prepared heatproof container.

6. Steam:

* Preheat your steam oven to 100°C (212°F).

* Place the container carefully into the steam oven.

* Steam for 30-40 minutes, or until the yōkan is firm to the touch and a skewer inserted into the centre comes out clean. The exact steaming time may vary slightly depending on your steam oven and the size/shape of your container.

7. Cool and Set:

* Carefully remove the container from the steam oven.

* Let it cool at room temperature for about 1-2 hours, or until it is no longer warm.

* Then, transfer the container to the refrigerator to chill completely for at least 2-3 hours to allow the yōkan to fully set.

8. Serve:

* Once fully chilled and set, remove the yōkan from the container (use the baking paper overhang if you lined it).

* Cut it into desired shapes (squares, rectangles, or diamond shapes).

* Serve Kuri Mushi Yōkan chilled. It pairs wonderfully with green tea.

Tips:

  • Adjust Sweetness: Taste the anko before adding extra sugar. If your anko is already very sweet, you may want to reduce or omit the additional sugar.
  • Chestnut Preparation: You can use store-bought peeled and sweetened chestnuts or prepare your own by boiling or roasting fresh chestnuts and peeling them. If using unsweetened chestnuts, you might need to slightly increase the sugar in the recipe.
  • Texture Variation: For a smoother yōkan, ensure your anko is smooth. If you prefer a more rustic texture, use coarse anko.
  • Steaming Time: Keep an eye on the yōkan during steaming. If it seems to be setting too quickly, you can slightly lower the temperature. If it's still too soft after 40 minutes, continue steaming for another 5-10 minutes.
  • Storage: Store leftover Kuri Mushi Yōkan in an airtight container in the refrigerator for up to 3-4 days.

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