Ingredients
- 500 g of chestnuts
- 200 ml of milk
- 100 g of sweet potatoes
- 50 g of butter
Instructions
With a knife, make an incision in the chestnuts. In a large pot, boil some water and immerse the chestnuts for 5 minutes. Drain and peel them with a knife, starting from the incision. Peel the sweet potatoes and cut them into cubes. Place the sweet potatoes and chestnuts in a food steamer and cook for about 30 minutes or until the chestnuts are soft. In a food processor, place the sweet potatoes and chestnuts and add the milk. Blend until obtaining a smooth consistency. In a wok, melt the butter then add the chestnut cream. Cook for a few minutes over low heat, stirring regularly, until obtaining a creamy texture. Place the chestnut batter in small molds and let stand for 2 to 4 hours in the refrigerator. Unmold the cakes, place them in the MB Original bento box and serve with seasonal fruit.
