Sweet jelly of red beans recipe(Chestnut jelly)

#bamyanggang
Sweet jelly of red beans (Chestnut jelly)
1. Cover the bottom of a square mousse mold with plastic wrap
2. Add water and agar powder to a pot, mix well, and let it soak for 30-40 minutes
3. Place the pot on low heat and boil until slightly transparent while stirring with a spatula (about 3-4 minutes)
4. Add sugar and boil over medium heat while stirring with a spatula
5. When it starts to boil, turn off the heat and add the bean paste and mix well without lumps
6. When the bean paste is dissolved, add salt and mix, and boil over medium heat
7. Boil while stirring with a spatula until the bean paste starts to boil
8. Reduce the heat to low heat and boil for about 8-9 minutes more while stirring with a spatula (thick)
9. Add the corn syrup, mix well, and turn off the heat
10. Spray water on the yanggaeng mold (so that it can easily fall out of the mold)
11. Pour some of the batter into the square mold and add chestnuts (Because the yanggaeng dough hardens quickly, work quickly.)
12. Pour the yanggaeng dough, add chestnuts, and pour more yanggaeng dough
13. Gently tap the mold on the floor to make it flat
14. Pour the remaining yanggaeng dough into the yanggaeng mold
15. Gently tap the mold on the floor
16. Cool it sufficiently at room temperature (about 1 hour) and harden it in the refrigerator (about 1-2 hours)
17. Gently press the yanggaeng mold and carefully remove it
18. Separate the yanggaeng from the mousse mold and cut it into appropriate sizes
Sweet jelly of red beans (Chestnut jelly)
800g of red bean paste
380g of water
16g of agar powder
35g of sugar
2g of salt
37g of corn syrup
230g of canned chestnuts