Chestnut filling

Prepare the chestnuts.

Clean thoroughly.

Put it in the pressure cooker, add it, and press for one hour.

Scoop out and drain the water, then peel off the outer skin.

Add an appropriate amount of water to the chestnut kernels and put them into a blender to grind into a fine paste. Add as little water as possible, just enough to blend. Sift the blended chestnut paste; the chestnut filling made this way will be smoother (it can also be stir-fried directly).

Pour the chestnut puree into the pan and stir-fry over medium-low heat, constantly stirring until most of the moisture is evaporated. Keep stirring to prevent it from burning.

Add the oil in three portions; wait until the oil from the first addition is absorbed before adding the next portion.

Add sugar and maltose, and keep stirring constantly.

Cook until the chestnut paste can clump together, doesn’t stick to the pan or spatula, and is smooth and delicate, then it’s ready to be taken out of the pan.

It will be slightly soft when just out of the pot, but it will be fine after cooling.

Full of chestnut aroma.

Healthy and delicious, no additives.

Alright, you can make mooncakes now 😊.