1. Put the ingredients in the nectar, except the chestnuts, into a basin and heat until the sugar melts.
2. After the sugar has melted, add the chestnuts, then simmer for a few minutes, turn off the heat and refrigerate overnight.
3. Add low-gluten flour to Japanese red bean paste and mix well.
4. Add the syrup in the chestnut nectar and stir well.
5. Stir cold water, salt, and kudzu root powder evenly.
6. Pour into the red bean paste and stir well. This is the ingredient for the steamed yokan.
7. Stirred bean paste.
8. Pour into the mold and shake out the bubbles.
9. Bring to a boil and steam on medium heat for 20 minutes.
10. Slightly scrape the surface with a spatula.
11. Put the chestnuts on the heat and steam for 10 minutes.
12. Next, make Yantian, add agar powder to water, and heat. Agar powder is easier to dissolve.
13. Add white sugar, heat and dissolve.
14. After the white sugar is dissolved, turn off the heat, add the maltose, and dissolve the maltose with the remaining temperature.
15. Take out the steamed chestnut yokan.
16. Brush on Yantian.
17. Cool and cut into pieces, ready to eat.
