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1
Wash the chestnuts, soak in water for an hour, and cut 5 mm notches on the tops.
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2
The chestnuts will soak up the boiling water and become bitter and black if the notches are too deep, so be careful!
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3
Refer toand cook them in a pressure cooker for 5 minutes, then let the cooker cool down naturally.
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4
Remove the outer shell and inner skin.
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5
This yields 500 g of chestnuts.
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6
The chestnuts will be mashed up later, so there's no need to worry about peeling the skins properly.
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7
You could also use a spoon to scrape off the skins.
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8
Note: Some users had difficulty peeling the chestnuts, so I advise cutting them in half and picking off the skins with the thin tip of a spoon.
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9
Cover in plastic wrap and microwave for about 3 minutes.
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10
While the chestnuts are still hot, transfer the chestnuts along with a pinch of salt, and sugar to a pestle, and mix while pounding it with a mortar.
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11
It will become slightly sticky as you pound it, and become easier to handle.
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12
It's okay for some lumps to be left over.
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13
Mash it up well if you prefer.
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14
Scoop a tablespoon worth (about 25 g) on a sheet of plastic wrap, and squeeze into a ball.
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15
Done!
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16
Store in the refrigerator and don't let the kinton dry out.
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17
Wrap each portion in plastic wrap, and store in the freezer if you prefer.
