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Gelled Aduki Paste with Chestnuts | 栗蒸し羊羹

Gelled Aduki Paste with Chestnuts | 栗蒸し羊羹

This is a typical Japanese confectionery called ‘yokan’, a gelled aduki (red bean) paste. People who may not be familiar with ‘yokan’ – here is a link to a one of the most famous traditional maker of Japanese confectionery  ‘Toyora’ which also represent the artistry of Japanese confectionery.

With the chestnuts in season, the yokan with chestnuts – ‘kuri (chestnuts) mushi (steamed) yokan(gelled paste)’ is an item which I like to make during the autumn season. It is not a difficult recipe to make as long as the chestnuts are in hand. This is my first attempt of the season which the decorative chestnuts became slightly too brittle but …. there will be few more attempts so stay tuned.



それとも『栗』の目利きがいいのかしら? (自画自賛、、スイマセン)










Gelled Aduki Paste with Chestnuts | 栗蒸し羊羹

2015/9/8 Post – Secret Tip ….. peeling chestnuts

  1. Leave the raw chestnuts in a bucket of water to soak overnight.
  2. (Next morning) Using a kitchen knife, cut a slit in the head and bottom of the outer skin (pericarpus) of the chestnut. The slit reaching the thin inner skin (shibukawa/pellicle or episperm) will help ease the peeling process, especially at the bottom.
  3. Set the chestnut in a pressure cooker. Cover it entirely with water.
  4. Turn the heat to high and once the steam start to fissle, time it at 1 minute and bringing the pressure cooker under running water for immediate cooking.
  5. Release the entire pressure and remove the chestnuts from the pressure cooker to cool and dry off.
  6. You will see the slit, mouth open which will make it very easy to peel once cool enough to touch. Be careful not to burn yourself.
  7. From my experience, the thin skin of the old chestnuts are difficult to remove so try to buy fresh chestnuts. Another tip is that it seems more difficult to remove the thin skin when it is entirely cold or set aside too long.

Syrup Chestnut

  • 575g of Peeled Chestnuts
  • 575g of Brown Sugar
  • 500ml of Water
  • 2 pieces of Gardenia
  1. Making the syrup – combine the water and brown rice and bring to boil.
  2. Wrap the gardenia in gauze or place it in teabag.
  3. Gently place the chestnuts in a cooking pan, cook for 30 minutes in very low heat with a greasing paper over the surface (see photo). The heat should be very low, as one or two bubbles rises to the surface intermittently. Boiling the chestnuts will result in broken pieces.
  4. Stop the heat and let it cool for a day.
  5. Repeat the process the next day and let it cool before refrigerating for storage.

Red bean paste – it may not be real way but the easy way

  • 300g of Red Beans (Aduki)
  • 180g of Crystalized Sugar (Reduce the sugar to 150g for less sweetness)
  • 1/2 Teaspoon Salt
  1. Soak the red beans (aduki) in water the night before cooking.
  2. Place the red beans in a hot pot with water covering the entire beans, bring to boil over high heat. (For froth neurotics, replace the water once the beans are at boiling point).
  3. Boil the red beans at medium heat for about 30 minutes, making sure that the water does not dry out. Once the beans become soft, it will start to float to the surface. Test to make sure that the beans are soft before adding the sugar and salt.
  4. Remove from the heat and add the crystallized sugar and salt. Mix to dissolve the sugar, placing it back into medium heat for about 10 to 20 minutes.
  5. Stir the pan now and then, squeeze the bean along the side of the pan to crush the beans. Once the beans are very soft, stick a stick type mixer into the pot and make a red bean puree .
  6. Reduce the heat the low and let the water evaporate, mixing the puree with a wooden spoon.
  7. Red bean paste can be kept frozen stored.

Gelled Aduki Paste with Chestnuts

  • 450g of Red Beans (Aduki) Puree
  • 45g of Brown Sugar
  • Pinch of Salt
  • 45g of Flour
  • (Water at 60C – approx. 45ml ~ 50ml) Unnecessary if the Red Bean Puree is quite soft.
  • 12g of Kuzu Flour
  • 3 Tablespoon of Water (for the Kuzu Flour)
  • 130g of Chestnuts (Broken, Small diced Chestnuts)
  • 150g – 200g of Large Chestnuts (Surface Decoration Use)
  • (Glazing Agar)3 Tablespoon of Water/3 Tablespoon of Sugar/1/4 Teaspoon of Agar Powder
  1. Mix the red bean paste with well sieved flour.
  2. Dissolve the Kuzu flour with water and add to the mixture.
  3. Add the brown sugar and salt to the mixture blend well.
  4. Now slowly add 60C of warm water. The final mixture should be nice and soft, not watery similar to a smooth hot cake batter. Do not make it watery.
  5. (130g of chestnuts) Dice the chestnuts into small pieces, add to the mixture.
  6. Using a 14cm x 11cm x 4.5cm tin, finely line the tin with greasing paper.
  7. Pour the mixture into the tin and remove the air by gently dropping it on top of a wet cloth to extract bubbles inside. Smooth out the surface with a spatula.
  8. Using a steamer with kitchen towels as see in the photo, steam for approx. 30 minutes. Checking that you have ample water every 10 minutes.
  9. (150g – 200g of Large Chestnuts) Dice it in half for surface decoration. Sink the chestnuts on top of the mixture and steam for another 10 minutes.
  10. Once cooked, set aside to cool. In the meantime, make the glazing agar – bring the water, sugar to boil adding 1/4 teaspoon of agar powder to dissolve.
  11. Using a wet brush, brush off the surface with the glazing ager to make a thin surface coat.
  12. Wrap the tin in plastic wrap and refrigerate for 1 night before cutting.

Gelled Aduki Paste with Chestnuts | 栗蒸し羊羹




  • 栗・・・・・・・・・・・575g
  • 三温糖・・・・・・・・・575g
  • 水・・・・・・・・・・・500ml
  • クチナシの実・・・・・・2個
  1. シロップを作る。水と三温糖を合わせて、沸騰させます。
  2. クチナシの実は軽くたたき、ガーゼに包みます。
  3. 栗をそっとシロップの中に入れ、水面にペーパーで落としぶたを作り、30分、沸騰させずに超弱火で泡が一二個上がる程度でフツフツと煮る。ぐらぐら煮てしまうと栗がたちまち割れ始めます。
  4. 火を止めて1日おく。


  • 小豆・・・・・・・・・・300g
  • ざらめ・・・・・・・・・180g (甘さかなり控えめ ざらめ150g)
  • 塩・・・・・・・・・・・小匙1/2程度
  1. 小豆はひたひたのお水に前晩よりひたしておきます。
  2. 最初は強火でグラグラ焚きます。アクがイヤな人は一度茹で溢しするといいでしょう。
  3. 中火で30分〜程度、水の加減を見ながら炊いていきます。柔らかくなると豆が水面に浮いてきます。豆が完全に柔らかくなりましたが火をいったん止めてざらめと塩を足して溶かします。
  4. 中火で10分〜20分程度、豆も砂糖に浸透してツヤがでてきます。
  5. 少し豆を潰してみて、つぶれる様であれば(ステック形)ミキサーを鍋にいれて攪拌してきます。ペースト状になったらOKです。
  6. 弱火で少し水分をとばしてあら熱を取ってから使います。多めにできた場合は冷凍もできます。


  • こし餡(市販品でも可)・・450g
  • 三温糖・・・・・・・45g
  • 塩・・・・・・・ひとつまみ
  • 薄力粉・・・・・・・45g
  • (60℃くらいの水・・・45ml-50ml)餡が柔らかい場合は不要。
  • 葛粉・・・12g
  • 水・・・・大匙3
  • 栗(甘露煮)・中に混ぜるための小栗・・130g
  • 栗(甘露煮)・飾りの大きな栗・・150g-200g





(凝固力の比較 角寒天1本(約8g)=糸寒天24~26本(約8g)=粉末寒天約4g)

  1. こしあんとふるいながら薄力粉を混ぜてねばった感じに混ぜていきます。
  2. 水とき葛粉をいれます。
  3. 三温糖と塩をボールに入れてゴムベラで良く混ぜます。
  4. 60℃くらいの水の水を少しずついれていきます。ポタポタと落ちる濃度のします。(混ぜながら濃度をチェック)
  5. 中に混ぜる為の小さな栗を適当の大きさに細かく切り分けます。ボウルにいれます。
  6. 14cmx 11cm x 4.5cmの流し缶。中敷きもつかい、クッキングシートも内側にいれます。
  7. 生地をいれて流し缶にいれて、とんとんと空気を抜きます。表面を平にします。
  8. 乾いたふきんをすのこの中に、もう1枚はフタに巻きます。30分蒸します。
  9. 表面の栗は30分後、栗を半分に切り埋め込み、表面を平にしていきます。
  10. もう一度、10分蒸します。あら熱を取ります。
  11. 寒天、水を弱火にします。少しだけ沸騰させます。1分ほど沸騰させたら火を止めて砂糖をいれます。水で濡らした刷毛をつかい表面に塗ります。
  12. 冷蔵庫で冷やします。
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