CHESTNUT STARCH RECIPES

Steps:

• Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
• In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
• After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
• Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
• Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.

Steps:

• Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes. Remove the thyme.
• Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.
• Reheat over low heat just before serving; thin with a little water, if desired.