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Method:
Grill the chestnuts over a wire net.
They become savory, easy to shell and peel. Wash the rice an
hour before cooking and let stand covered with the kombu stock.
Wash the glutinous rice 30 minutes before and soak in 1 cup water.
Select rather large chestnuts free of worm holes. Cut off the
hard bottom to prevent bursting open when grilled. Grill the
chestnuts over medium heat, turning occasionally. When
darkened and the skin breaks, wrap in cloth and peel the outer and
inner skins together. Add drained glutinous rice and add the
chestnuts and seasonings and mix. Cook in a rice cooker.
When the switch turns off, turn on again and cook until the switch
turns off automatically. Steam for 10 minutes and then transfer
to a flat container. Mix. fluffing up, to remove the excess
moisture. Serve in a bowl topped with the black sesame seeds.
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