Chestnut dessert with osmanthus flowers
Share - WeChat

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.

Today's Top News
- Unified national market a new growth launchpad
- US deal a structural challenge for Japan
- Industrial prowess of China a subject of serious study
- US new tariffs 'unfair': Experts
- NDRC recalibrating steps to drive growth, boost demand
- Wartime hero's legacy fortifies Sino-UK bond
Editor's picks