Milky Chestnut Cake

Overview

I bought two kilograms of chestnuts today. Although they are very gritty, they are not sweet. My Tao Tao didn’t buy it, so I had to put some thought into improving the taste. I think it can also be used as a day care gift from my mother.

Tags

• pastries
• old man
• afternoon tea
• students
• butter
• chestnut kernels
• mung beans
• white sugar
• milk

Ingredients

Steps

1. 1 Wash the chestnuts and cook them in a pressure cooker

   

2. 2 Wash the mung beans and add an appropriate amount of water just enough to cover the mung beans. Then add half of the sugar to make the filling

   

3. 3 Take out the chestnut kernels and grind them into coarse powder to prepare the skin

   

4. 4 Pour the coarse powder into a non-stick pan, add milk gradually over low heat and simmer until smooth. Add water to adjust the consistency according to the situation. Finally add the other half of the sugar and butter and stir well

   

5. 5 The chestnut puree should have a consistency that can be kneaded. Divide it into 30 grams of dough

   

6. 6 After each chestnut dough is pressed into a pie, add about 20 grams of mung bean filling each, then tighten and seal into a 50-gram dumpling

   

7. 7 Put the dumplings into the mooncake mold with the seal upward and press them into shape

   

8. 8 Smooth and delicious milky chestnut cake is ready to eat