Directions

To Make

1. Soak the thawed chestnuts in water for 30 minutes. Then boil chestnuts for 5 minutes over low heat. Remove chestnuts and set aside.
2. Combine 200ml water and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Add in the chestnut and bring to a boil. Then remove from heat, cover and leave to cool.
3. Once the chestnut is cooled, transfer the chestnut and syrup to a clean container. Cover and refrigerate until ready to use.
4. Line an 18cm (7-inch) square cake pan with cling film.
5. Heat 480ml of water with agar powder in a medium saucepan. Stir with a whisk until agar powder has fully dissolved over medium heat.
6. Add the red bean paste and salt, stirring until smooth and well combined. Bring the mixture to a gentle boil, then remove from the heat. Continue stirring to cool it down.
7. Drain chestnuts from syrup. Pour half of the red bean jelly into the cake pan. Arrange the chestnuts evenly over the surface, then pour over the remaining red bean jelly, ensuring the chestnuts are completely covered.
8. Allow it to cool to room temperature, then refrigerate for at least 2 hours before slicing.