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 wrap and set aside.
Heat the grapeseed oil to 190–200°C (375–400°F) in a deep heavy-based saucepan. Take a level tablespoon of the chestnut mixture in the palm of your hand and flatten until you have a
Fry the disc in the hot oil. The disc will appear to dissolve then crisp chestnut floss will appear on the top of the oil.
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