Chestnut Kinton

Peel the sweet potato thickly. (The edges of the skin will quickly turn black, have astringency, and be unpleasant to eat. If possible, peel the skin thickly.)

After peeling, cut into 1cm slices and place in a pot with enough water to cover

Wrap the gardenia fruit in gauze to prevent leaks, lightly pat it, then place it in the pot (2), put it on the fire, and simmer slowly

Once the sweet potatoes are soft and the cooking water has turned bright yellow, rinse off the cooking water

Drain the sweet potatoes in a colander and place them in a frying pan. Add sugar (250g) and mash to form a paste

Once the sweet potatoes are large enough to still hold their shape, put them in a food processor while they are still warm to make the filling. (You can process them for at least 10 minutes to remove any granularity and make the paste smoother. You can also strain them.)

Meanwhile, make the syrup. Add all the ingredients to a frying pan, turn on the heat, and bring to a simmer

When fine bubbles form, add the bean paste from [6] and mix with a wooden spatula to coat the bean paste in the honey

Once the mixture becomes glossy, add the chestnuts and stir gently to avoid crushing them, then transfer to a bowl and let cool. (If you leave it in the pot or frying pan to cool, it will burn from the heat, so transfer it to a bowl or tray to cool.)

Once cooled, serve in a serving dish and it's done