Chestnut Paste
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/chestnut-paste/
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