Chestnut Floss

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

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