Kuri-kinton ｜ Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

Cut the gardenia fruit in half, put it in an empty tea bag and close the mouth.
Place in a container such as a bowl and soak in water for 5 minutes.
After 5 minutes, when the water is colored, remove the tea bag.
Save the tea bag and colored water.

Cut off both ends of the sweet potato and cut into round slices with a width of 1 cm to 1.5 cm.
Peel the wig thickly so as to cut off the dark lines on the surface of the body.
Put the sweet potatoes in a bowl and soak them in water for 5 minutes to remove the lye.
After 5 minutes, rinse gently and drain.

Place 2 drained water in a frying pan or pan and add enough water to soak.
Put the tea bag of 1 and heat it over low heat, and simmer for about 10 minutes until the sweet potatoes are tender.
After 10 minutes, stab a bamboo comb and turn off the heat if it passes smoothly.
Transfer the sweet potatoes to another container and discard the tea bags and hot water.

Clean the frying pan used in 3 and add sweet potatoes and sugar.
Crush the sweet potatoes with a spatula and mix with sugar.
Mix for about 2 minutes, remove from the frying pan when soft, and strain while warm.

Clean the frying pan used in 4 again and add the strained sweet potatoes.
Add (A), mix gently and heat over medium heat.
After mixing well for about 5 minutes, turn off the heat and add 3 tablespoons of sweetened chestnuts and 1 colored water.
Mix over low heat for about 2 minutes without crushing the chestnuts, and when a thin film is formed on the bottom of the frying pan, it is complete.