Kabocha and Chestnut Kinton recipe - ingredients, nutrition and when to eat it
Kabocha and Chestnut Kinton is a Japanese-style sweet made by mashing cooked kabocha squash and chestnuts and shaping the mixture into bite-size portions.
Kabocha and Chestnut Kinton is a Japanese-style sweet made by mashing cooked kabocha squash and chestnuts and shaping the mixture into bite-size portions. The mellow sweetness of the kabocha pairs with the chestnuts’ nutty flavor, making it lovely with tea or coffee. Enjoy it as an autumn snack or a light dessert after a meal.
Japanese · 25 minutes to cook
Nutrition (per 170g serving): 152.7 kcal · protein 2.9g · carbohydrate 35.4g · fat 1.2g · sodium 336.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is very moist, mash it, then stir it in a pan over low heat for 1–2 minutes to cook off some of the moisture.
Tips: Leave a few small pieces of chestnut in the mixture for a pleasantly nutty bite among the soft kabocha.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Kabocha squash — 120 g
- Chestnuts — 3 pc
- Sugar — 1 tsp
- Salt — 0.2 tsp