Kuri An (Sweet Chestnut Paste)

Kuri An (Sweet Chestnut Paste)

I love eating boiled chestnuts just as is. I made the remainder into "anko" (sweet paste).

Ingredients: about 400 g of paste

300 g
90 g
60 ml
about 1 teaspoon
a pinch


1. I used regular boiled and peeled chestnuts. The shape doesn't matter, so you can use ones that have been split in half and scooped out with a spoon.
2. I used about 300 g of peeled chestnuts. The amount of sugar to aim for is about 30% of the chestnuts in weight, and the amount of water is about 20%.
3. Combine sugar and water in a saucepan and heat to make syrup. When the sugar has melted, turn the heat down, add the chestnuts, and mix while simmering for a little bit.
4. While there is still moisture left in the pan, add mirin and salt and bring back to a simmer. Turn off the heat.
5. Puree in a food processor or pass through a strainer and it's done.
6. If you are passing it through a strainer, it's easier to do so if you don't simmer the chestnuts for too long in Step 4. (If needed, pass it through a strainer first and then simmer the paste a little more.) A superb chestnut paste is done.
7. To make the Mont Blanc topping: I passed the chestnut paste through a fine meshed sieve again, and added 1 coffee creamer (5 ml) to thin it out. I also added a little vanilla essence.

Story Behind this Recipe

The rule in our house is to eat the first chestnuts of the season simply by boiling them.
I turned the leftover chestnuts into paste.
It's so fun to think what I'm going to make with the paste.