栗ようかん｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut 6 chestnuts for topping in half.
Cut the remaining chestnuts into quarters.

Put powdered agar in a pot.
Add water little by little and mix to completely dissolve the agar powder.
Place the pot on medium heat and bring to a boil while stirring.
Bring to a boil, then simmer over low heat for 2 minutes, stirring occasionally.
Add the candied syrup, bring to a boil, and turn off the heat.

Add the strained bean paste to 2 in 3 batches and dissolve completely.
Cook over medium-low heat.
Heat while stirring until bubbles form on the skin of the pot, then turn off the heat.
Add the candied chestnuts cut into 4 equal parts and mix.
Lightly cool down.

Pour 2 into a wet mold.
Evenly distribute the chestnuts.
After about 10 minutes, when the surface hardens a little, put chestnuts for topping and press lightly.
Remove from heat and chill in the refrigerator for 2-3 hours.

栗ようかんを型から取り出し、お好みの大きさに切り完成。