Who would have thought that putting chestnut in bread would taste so marvellous!
Growing up, I always got chestnut cake for my birthday from the Chinese bakery. It’s one of those things that still remind me of childhood even though I don’t have it nearly as often as I used to. Chestnut cake was a sponge cake with chestnut paste in the middle to add nuttiness. My favourite part about it was how the chestnut would be spiralled at the top of the cake.
Mother Deer bought a bunch of chestnuts the other day so, we decided it was a perfect time to test out making Chestnut filling. While I would love to attempt to make chestnut cake, I decided to start with something I was more familiar with first. Bread!
First, I made the yeast dough for my milk bread. Then, I added the chestnut paste to create a swirl pattern. I love how it turned out because each bite had a bit of sweetness and nuttiness to it.
This chestnut filling can be used to make this loaf or be used as a cake filling too! This recipe makes 2.5 cups of chestnut paste.
1. Place the chestnuts into a pot. Add water until it just covers the chestnuts. Allow the chestnuts to simmer on low heat until the chestnuts have softened.
2. Once the chestnuts have softened, place them into a blender or food processor. Add 1/3 cup water and 1/4 cup maple syrup. Blend until a smooth paste forms.
3. Use immediately or let cool and store in the fridge in an air-tight container for up to a week.
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