1. Put the washed chestnuts into boiling water, turn to medium heat for about 1 hour after the fire boils, and take them out. After cooling, cut the chestnuts in half, dig out the chestnuts with a small spoon, then crush and sieve the chestnuts, add sugar powder, and stir well, which is the chestnut powder we want to use.

2. Make sweet-scented osmanthus chestnut lotus root starch soup first. Mix lotus root starch with cold water, sprinkle with dried osmanthus, and pour into boiling water to make a paste. Then scoop a spoonful of chestnut powder and spread it on the surface, and then pour the sweet osmanthus, sweet and creamy osmanthus chestnut lotus root starch soup.

3. Let's make the second one, chestnut cake. Mix dry-milled rice flour and glutinous rice flour at a ratio of 3: 1, add white sugar, pour cold water and mix well, knead gently with your hands, sieve to form snowflake-shaped mixed rice flour, cover it with a wet cloth and let it stand for one hour.

4. During standing, we prepare chestnut stuffing. Melt lard in a hot pan, add chestnut powder prepared in advance, stir fry with low fire, then add white sugar, stir well, add a little lard, and stir well until the water in chestnut mud evaporates and becomes fine and smooth. Let it cool a little, then divide the stuffing of chestnuts into evenly sized agents and rub them round for later use.

5. finally, put it into a mold for steaming. Brush a layer of lard on the inner wall of the mold, sprinkle a little dried osmanthus on the bottom, add a spoonful of mixed rice flour to smooth it, then add the stuffing of chestnuts, continue to sprinkle rice flour to fill the mold, gently scrape the surface, steam it in the steamer for 1-15 minutes after the fire, then take it out and demould it, and the soft and glutinous chestnut cake will be ready.