Wash sweet potatoes clean in running water, peel them, and soak them in cold water right away. It's to prevent browning of profits in cold water. Soak it here and wash the chestnuts in running water.

These are almonds and walnuts that I put in the refrigerator. It's a bit sticky to use, so I blanched it in boiling water for 30 seconds, drained it, and baked it in a frying pan. When you use walnuts, you have to blanch them in boiling water and heat them up. It's annoying to pick out almonds separately and the outside is a bit salty, so we blanched them together in boiling water. The salty air disappeared and when I grilled it again, the savory taste remained the same.

To prevent browning, cut the sweet potato into bite-sized pieces. Place on kitchen towel and gently press to drain. Pour enough canola oil, heat it up, and fry the sweet potatoes and chestnuts until they are fully cooked inside. I think we can just make the sauce and cook it.

Fry it and remove the oil.

Syrup making. Add 3 spoons of sugar rice spoon, 10 spoons of oligosaccharide (starch syrup replaceable), 10 spoons of water, and half a teaspoon of cinnamon powder. Stir with a spoon to boil and thicken. When the cinnamon melts well, add the fried sweet potatoes, chestnuts, and nuts and mix well. If you don't have oligosaccharide, you can use cooking sugar or starch syrup.

Mix it well and eat it deliciously. You can add raisins as much as you want, or you don't need cinnamon powder. Not all dishes are made with ingredients, so you can add other ingredients instead of the ingredients. I ate it too sweet when I made mattang before, so I prepared it to make it less sweet today.