Authentic Beijing chestnut cake recipe

ingredient

Glutinous rice flour 200 g. 1 kg of raw chestnuts. 300 grams of sugar, 250 grams of osmanthus paste, 600 ml of water.

method

1: Use a knife to engrave the surface of the raw chestnuts with a cross, put them in a pot, pour in water, cook on high heat for about 10 minutes and remove them. Peel off the outer and outer skins after cooling and rinse off with clean water.

2: Pour water into the pot, add peeled chestnuts, cook for 30 minutes to remove the water.

3: Knead the thoroughly boiled chestnuts into a puree and let cool.

4: Take sugar, glutinous rice flour and 300 ml of cold water into a pot and boil over medium heat, it is viscous and away from the heat, then add chestnut puree and osmanthus sauce and stir well.

5: Put the stirred chestnut puree in a clean cloth, press it with a knife into a four-centimeter-thick rectangular piece, sprinkle a layer of white sugar on the surface and flatten the square.