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1
Put the raw chestnuts in a deep pot, cover in water, and let them simmer for about 40 minutes.
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2
Turn off the heat, then set them aside to cool while still soaking in the water (for about 4 hours).
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3
Drain the cooled chestnuts, and cut them into halves.
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4
Scoop out the insides with a spoon.
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5
This should make close to 640 g.
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6
I recommend using a narrow spoon as shown in the photo.
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7
Blend the chestnut flesh in a food processor for 20-30 seconds.
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8
(Since my food processor is small, I divide it up into 3-4 batches.)
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9
Combine the processed chestnut flesh with sugar and salt in a pan (I recommend using a Teflon-coated one), and cook over medium heat.
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10
Use a spatula (preferably a wooden one) to mix.
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11
The further down the spatula your grip is, the easier it is to work the paste.
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12
Be sure to keep an eye on the pot to make sure it doesn't burn.
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13
Once the sugar melts and the chestnut becomes dough-like, remove from heat, and transfer to a tray.
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14
You can also eat the crisp remains that are stuck to the pan.
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15
While it is still hot, it should peel off easily.
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16
It has a nice fragrance and a crisp texture.
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17
This is the delight of only a select few.
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18
When cooling off the chestnut paste, do not wrap it in plastic wrap.
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19
If you cover it, it will become moist and pasty.
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20
After it cools down completely, wrap about 30 g of the chestnut paste in the center of a tightly wringed-out damp cheese cloth, and twist the mouth closed as shown.
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21
Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression--a trademark of the authentic chestnut paste confection.
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22
But, of course, for those who find it troublesome to form them this way, go ahead and just roll them into a ball.
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23
Aren't they the cutest?
