Chestnut dessert with osmanthus flowers
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Serves 2-4:
? 500 g fresh chestnuts
? 2 tablespoons water chestnut starch (Or cornstarch if that's not available)
? Rock sugar to taste
? Dried osmanthus flowers
Wash, peel and steam the chestnuts for half an hour to soften them. Dice, then chop finely.
Place chopped chestnuts into a liter of water and cook till slightly mushy. Add rock sugar to taste.
Create a slurry of water chestnut starch and water and add slowly to the chestnut porridge. Bring to a simmer, then remove from heat.
Before serving, garnish with a sprinkle of dried osmanthus.
In our house, this was a popular dessert served during the Winter Solstice, which is normally in the third week of December.
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