AI-generated imageKorean-Style Chestnut Red Bean Yanggaeng, 16 Pieces
Korean-style red bean and chestnut agar jelly. Allow an extra 3–4 hours of chilling beyond the active cooking time.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Measure ingredients, drain 100 g cooked canned chestnuts and prepare 16 small molds.
- 02
Stir 5 g agar powder into 130 g water in a saucepan and rest for about 10 minutes.
- 03
Add 12 g each of sugar and starch syrup; stir over medium heat until agar dissolves and thickens.
- 04
Lower the heat, mix in 300 g bean paste until smooth, then stir over medium heat until large bubbles rise. Beware hot splashes.
- 05
Turn off the heat, stir in 100 g drained cooked chestnuts and pour into molds.
- 06
Once steam subsides, refrigerate within two hours for 3–4 hours to set. Unmold and store chilled.
Helpful source links
Before you cook
Use cooked canned chestnuts, check package allergen notices, avoid splashes of boiling bean paste, and refrigerate within two hours at 4°C or below. Discard spoiled food.
Allergens: chestnut
Image & source credits
AI-generated image.
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