Sweet & Salty Chestnut Candies (Bam Mat Tang)
Homemade Chestnut Candies Using Seasonal Chestnuts
Prepare a delightful snack with a perfect balance of sweet and salty notes using fresh chestnuts. This ‘Bam Mat Tang’ is a nostalgic treat that’s both easy to make and incredibly delicious.
Main Ingredients- 30 peeled chestnuts
Candied Chestnut Syrup- 2 Tbsp brown sugar
- 2 Tbsp water
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp soy sauce (regular, not low sodium)
- A pinch of cinnamon powder (optional)
- 2 Tbsp brown sugar
- 2 Tbsp water
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp soy sauce (regular, not low sodium)
- A pinch of cinnamon powder (optional)
Cooking Instructions
Step 1
Prepare the chestnuts by washing them thoroughly and peeling them. Arrange the peeled chestnuts in a steamer basket. Steam over medium heat for 8-10 minutes, or until they are tender inside. Ensure you cook them for the right amount of time so they become soft.
Step 2
Once steamed, remove the chestnuts from the steamer and let them cool completely. It’s important to let them cool down before proceeding, as adding hot chestnuts to the syrup can cause them to break apart. Cooling helps them firm up for better syrup coating.
Step 3
In a small saucepan, combine the brown sugar and water. Stir them together over low heat until the brown sugar is fully dissolved. Once dissolved, add the corn syrup and bring the mixture to a gentle boil. This step is crucial for achieving the right syrup consistency.
Step 4
As the syrup begins to bubble and turn clear, add the soy sauce and stir well to combine everything. The soy sauce adds a savory depth, complementing the sweetness and giving the syrup a richer color.
Step 5
Carefully add the cooled chestnuts to the saucepan with the syrup. Use a spatula to gently coat each chestnut with the syrup, or gently shake the pan to distribute the syrup evenly. Avoid breaking the chestnuts. The goal is a thin, even coating.
Step 6
Once the syrup has lightly coated the chestnuts, sprinkle in a tiny amount of cinnamon powder. You can omit this if you’re not a fan of cinnamon. Reduce the heat to low and continue to cook, stirring gently and constantly, until the syrup thickens and coats the chestnuts like a glaze. Be careful not to let it burn.
Step 7
When the syrup has thickened and coated the chestnuts beautifully, remove the pan from the heat and let them cool slightly. Arrange the finished chestnut candies on a serving plate. Enjoy them with a warm cup of tea or serve them as a delicious and nutritious snack for children. They disappear in a flash!
