Butterbean Sweet Japanese Style (Chakin-shibori)

Looks and tastes like you bought it from shop, it's that good!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Makes 6 Cook: 25 min

Ingredients

Tinned butterbeans 1 (420g)
Granulated sugar 70g
Condensed milk 1 tbsp
Chestnut paste (marron) 2 tbsp
Dark brown sugar a little

Method

1
Drain the tinned butterbeans and soak in water. Remove the skins by hand.
2
Put the granulated sugar and condensed milk in a small pan on low heat. Add the butterbeans.
3
When the sugar has dissolved and the butterbeans are soft, mash and keep cooking to reduce the liquid. After 7-8 minutes, you'll get a nice sweet butterbean paste.
4
Scoop 2-3 tbsp from Step 3 and mix with the chestnut paste and brown sugar.
5
When it's cooled down, divide Steps 3 & 4 into 6 parts each. On a piece of cling film, put one of Step 3 together with one of Step 4, cover over with the cling film and squeeze them together to make a ball.
6
Remove the cling film and serve.

Tips & Note

●If you have time you can push the butterbean mix through a sieve at Step 3. As it cools, it will become firmer, so make a looser mix to start with.
●If it gets sticky at Step 4, put back on the heat to dissolve slightly.
●If you sellotape the top of the cling film, you can keep them from getting dry until you serve them.

Butterbean Sweet Japanese Style (Chakin-shibori)

Looks and tastes like you bought it from shop, it's that good!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Makes 6

Cook: 25 min

Ingredients

Tinned butterbeans 1 (420g)
Granulated sugar 70g
Condensed milk 1 tbsp
Chestnut paste (marron) 2 tbsp
Dark brown sugar a little

Butterbean Sweet Japanese Style (Chakin-shibori)

Recipe ID :1332 Posted on 10 DEC 2015

Makes 6

Cook 25min
views 4,286
printed 85

saved 2

Looks and tastes like you bought it from shop, it's that good!

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Ingredients

Method

Cook
25min
1
Drain the tinned butterbeans and soak in water. Remove the skins by hand.
2
Put the granulated sugar and condensed milk in a small pan on low heat. Add the butterbeans.
3
When the sugar has dissolved and the butterbeans are soft, mash and keep cooking to reduce the liquid. After 7-8 minutes, you'll get a nice sweet butterbean paste.
4
Scoop 2-3 tbsp from Step 3 and mix with the chestnut paste and brown sugar.
5
When it's cooled down, divide Steps 3 & 4 into 6 parts each. On a piece of cling film, put one of Step 3 together with one of Step 4, cover over with the cling film and squeeze them together to make a ball.
6
Remove the cling film and serve.

Tips & Note

●If you have time you can push the butterbean mix through a sieve at Step 3. As it cools, it will become firmer, so make a looser mix to start with.
●If it gets sticky at Step 4, put back on the heat to dissolve slightly.
●If you sellotape the top of the cling film, you can keep them from getting dry until you serve them.

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