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 into balls.
Place each chestnut ball on a sheet of plastic wrap or muslin cloth and twist to wrap and shape. Unwrap and toast the top of each portion with a torch (this step is optional).
Arrange the chestnut wagashi on 4 individual plates and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.