Houjicha-Chestnut Spread
Ingredients
- 200 g Peeled Chestnut
- 150 g Water for chestnuts
- 2 tbsp Houjicha Tea Leaves
- 125 g Water for houjicha tea
- 25 g Brown Sugar
- 20 g Unsalted Butter
- 20 g Whipping Cream
Instructions
- In the saucepan, add houjicha tea leaves and 125g water. You can put the tea leaves in a tea bag. Boil at medium-low heat. Remove the tea bag and leave it on the side once the water starts boiling.
- Add peeled chestnut, 150g water, and brown sugar into the tea. Cooked at medium heat until the sugar melts entirely.
- Transfer the chestnut and brown sugar water into the food processor. Blend until it starts to get slightly mushy.
- Add whipping cream and unsalted butter. Continue to blend until smooth. If you prefer, you can also blend in 1-2 tsp of houjicha tea leaves from step #1. This step might take 5-10 minutes depending on how strong your food processor is.
- Once the chestnut paste is smooth, transfer back into saucepan. Cook at medium-low heat with constant stirring. The spread is ready to serve once it thickens. Transfer to small containers (with lid) and set aside until cool before putting in the fridge.
Notes
You can keep the spread in an air-tight container for 3-5 days in the fridge.
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