Japanese Matcha Wagashi Recipe, By Tokyopony – Sous Chef UK

Add most of the candied chestnuts to a suribachi (Japanese pestle and mortar) or a mixing bowl and mash them into a smooth paste. Keep back enough candied chestnuts to fill your wagashi. Add the sugar and matcha powder to the mashed chestnuts then mix together until everything is creamed. It takes a bit of time to get the right consistency. Keep mixing until the ingredients are all combined together into a dough, and you can form balls from it. Make four equal balls using roughly one tablespoon of mixture each. Take each ball and flatten it out. Next, roll out a smaller ball of tsubuan sweet red bean paste, and flatten this too. Lay the red bean paste disc on top of the matcha one. Place a piece of candied chestnut on to the middle of each matcha and red bean disc, then fold the edges around the candied chestnut piece, to form a ball. Finish by dusting each wagashi with kinako or matcha and top with a piece of candied Yuzu peel.