Chestnut Cake

Chestnut Cake

　　Ingredients: 250g raw chestnuts, 150g sugar, 5g osmanthus jam. Preparation: 1. Score the surface of the raw chestnuts with a knife in a crisscross pattern, place them in a copper pot, add water, and bring to a boil until thoroughly cooked (about 10 minutes), then remove. Once cooled to a warm temperature, peel off both the inner and outer skins and rinse clean with water. 2. Pour water into the copper pot, add the peeled chestnuts, and cook over heat for about 30 minutes, then remove and drain well. 3. Rub the cooked chestnuts through a fine sieve, then knead them into a paste. Let cool, then place the paste in a clean cloth, add 50g of sugar and the osmanthus jam, and rub through the cloth to form a chestnut dough. Place the dough on a cutting board, flatten it into a rectangular piece about 1 cm thick with a knife, sprinkle a layer of sugar on the surface, press flat, trim the edges, then cut into 1 cm squares and arrange on a plate to serve.