Sweet Potato and Chestnut Balls (Kuri Kinton)2014-10-25
- Yield : 15 small balls
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 35m
The recipeSweet Potato and Chestnut Balls (Kuri Kinton) are popular during the Japanese New Year and signify good luck and prosperity. It is also a lovely treat in the afternoon with a cup of green tea at any time, but the colours of the dish are especially agreeable during the autumn when the chestnuts are ripe and just falling from the trees. If the squirrels get to them first, use tinned chestnuts.
- 225g sweet potato, peeled and cut into chunks
- 75g caster sugar
- 120g sweet chestnuts, cooked and shelled
- large pinch of salt
Put the sweet potato and salt into a pan of boiling water and cook until just tender, about 15 minutes. Be careful not to overcook as they will take on water.
Drain well and remove as much water as possible as the mixture needs to be quite dry. Leave to cool and then mash in a bowl with the sugar and cooked chestnuts to form a smooth paste.
Shape into balls with your hands and then serve with a cup of green tea.