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Chestnut Wagashi
- Serves
4
- Difficulty
Easy
By Danny Chu
Published 2018
Ingredients
15–20 250 g 9 oz A pinch
Method
Rinse the chestnuts. Pierce the chestnuts with a fork and steam it on medium heat for 30 minutes or until soft. Cut the steamed chestnuts into halves. Spoon out the flesh and place in a suribachi, or mortar and pestle.
Add sugar and salt and finely mash the chestnut. Press mashed chestnut through a fine sieve into a smooth paste. Divide chestnut paste into 8 portions and roll int
Photos
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