I’ve probably said it many times but I will say it again. I love chestnuts! I’ve posted a couple of recipes using chestnuts on this website (chestnut rice, sweet red bean soup with chestnuts, and mashed Japanese yam with chestnuts). This chestnut paste is used in the chestnut cream (Mont Blanc) cake recipe that I recently posted.
This chestnut paste recipe can be used as a spread or make other desserts. It stores well in the freezer so I recommend that you make a big batch when you can get fresh chestnuts.
I’ll show you the step-by-step instructions but the shorter version of the recipe and a list of the ingredients are available at the bottom of this post. Let’s begin!
- Put peeled chestnuts, soy milk and sugar in a pan. See here for how to cook chestnuts.
2. Cook at low to medium heat until it becomes slightly thick and remove from the heat
3. Wait until it slightly cools down and mix it in a food processor until it becomes smooths. Add rum if you like. Soy milk doesn’t have a strong smell but adding rum helps get rid of soy milk smell.
4. Run the paste through a mesh sifter. This is an extra step to have smooth paste.
To do it, flip a sifter and place it over a bowl.
Push the paste through a sifter with a wooden spatula
Scrape the paste coming out of the other side of the mesh sifter so you can scrap it off.
If you use the paste as spread, you don’t need this extra step but you’ll need to do it to make chestnut cream.
To maintain the chestnut flavor, I used white sugar. I tried it with coconut sugar but it overpowered the chestnut flavor. You can adjust the amount of sugar based on the sweetness of your chestnuts.
I hope you make a big batch and enjoy it for a long time!
- ½ pound chestnuts (cooked and peeled)
- 1 cup soy milk
- ¼ to ⅓ cup neutral tasting sugar
- Dash rum (optional)
- Put peeled chestnuts, soy milk and sugar in a pan. See here for how to cook chestnuts.
- Cook at low to medium heat until it becomes slightly thick and remove from the heat
- Wait until it slightly cools down and mix it in a food processor until it becomes smooths. Add rum if you like.
- Run the paste through a mesh sifter. This is an extra step to have smooth paste.
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