Chestnut Floss

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

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Ingredients

  • 200 g (7 oz) steamed fresh chestnut flesh (about 15 chestnuts)
  • 50 g (

Method

While the chestnut flesh is still warm, place in a mouli grater with the butter and process. Sprinkle the ammonium bicarbonate over the chestnut mixture and mix through. Put the glutinous rice flour in a separate bowl, pour on the boiling water and mix vigorously with a wooden spoon until it forms a ball. Mix the chestnut and rice flour mixtures together until well combined. Cover with plastic