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Lily and Chestnut Sweet Soup
A simple autumn dessert soup of peeled chestnuts and lily bulbs simmered in a rice cooker until tender, sweetened with rock sugar for gentle, nutty warmth.
Instructions
- 1
Remove the shells and skins from the chestnuts, and soak the lilies in water for half an hour.
- 2
Add chestnuts and water to the rice cooker and cook for half an hour.
- 3
Add an appropriate amount of rock sugar according to taste.
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Ingredients
Main Ingredients
- Chestnutto taste
- Lilyto taste
- Waterto taste
Seasonings
- rock sugarto taste