Main ingredients 🥩
agar powdersugarhoneywhite bean pastemilkchestnuts
Ttukdak Hyung's Bam Yanggaeng
A homemade chestnut yanggaeng made by setting a mixture of agar powder, white bean paste, milk, and chestnuts into a sweet and soft jelly.
🙋 Recommended for
- ⭐ Those who want to make sweet homemade desserts at home
- ⭐ Those looking for an elegant traditional treat suitable for gifting
Ingredients needed 🛒2 servings
- Agar powder (as needed)
- Water (as needed)
- Sugar (as needed)
- Honey (as needed)
- White bean paste (as needed)
- Milk (as needed)
- Chestnuts (such as seasoned chestnuts, as needed)
Recipe 🍳
- In a pot, add water, agar powder, sugar, and honey, and simmer slowly over low heat.
- Add white bean paste and milk to the agar mixture, and stir until the bean paste is completely dissolved.
- Mix chestnuts into the bean paste base, then pour evenly into yanggaeng molds.
- Place the molds in the refrigerator and let them set until firm.
- Remove the set yanggaeng from the molds and cut into bite-sized pieces to serve.
- In a pot, bring water, agar powder, sugar, and honey to a simmer over low heat.
- Add white bean paste, milk, and chestnuts, mix, and pour into yanggaeng molds.
- Chill in the refrigerator until set, then cut into bite-sized pieces.
Cooking tips 💡
- If you freeze the yanggaeng and eat it straight from the freezer, it can be stored longer.
- Using pre-seasoned chestnuts (matbam) significantly reduces preparation time.
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