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1
Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes.
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2
Drain the sweet potatoes (they can be wet), put in a heat-resistant dish, cover loosely in plastic wrap, then microwave for 6-7 minutes at 600W.
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3
The sweet potatoes are done when a skewer pierced into the center comes out clean.
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4
Pass the sweet potatoes through a sieve to puree.
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5
This step is tedious, but essential to the taste of this dish, so persevere!
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6
Roughly chop chestnuts into 5 mm cubes.
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7
Heat milk, the syrup from the chestnuts, and kanten in a pan, bring to a boil, then reduce the heat and simmer for about 2 minutes while stirring.
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8
Dissolve the kanten powder while simmering.
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9
Add sugar and salt and mix well until they have dissolved.
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10
Remove from heat, add pureed sweet potato, then knead together.
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11
Fold in the chopped chestnuts, fill a mold with the mixture, wrap in plastic wrap, then press with a flat object, as if you were making pressed sushi.
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12
When it cools down, chill it in the refrigerator.
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13
After 2 or 3 hours, after it is well-chilled and set, remove from the mold, cut into desired sizes, then serve.
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14
To make the sweet chestnuts: Soak shelled and skinned chestnuts in water.
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15
Put in a sauce pan, add water, sugar, and salt, then heat.
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16
Bring to a boil, cover and simmer for 15 minutes on low heat.
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17
Add mirin and simmer for 5 more minutes (without a lid) and allow to cool in the pan.
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18
I used a 4.5 cm by 34 cm half moon mold.
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19
For molds without removable bottoms, I recommend lining the mold with plastic wrap.
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20
They also turn out great pressed in a rose-shaped silicon mold!
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21
If you have silicon molds, give it a try.
