Steps

1. Prepare 300g of chestnuts and soak them in water for about 2 hours to remove any impurities. If the chestnuts are clean, simply rinse them with water and use as is.
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2. Place the chestnuts in the rice cooker bowl and add enough water to cover them.
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3. Set the bowl in the rice cooker and cook using the rice cooking mode.
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4. Once cooking is finished, carefully remove the chestnuts (beware of burns) and let them cool to room temperature.
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5. When they are cool enough to touch, cut them in half with a knife.
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6. Scoop out the chestnut flesh from the halved shells using a spoon.
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7. Ensure the scooped chestnut flesh weighs approximately 200g.
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8. In a frying pan, combine the chestnut flesh, 100ml of milk, and 30g of sugar. Mash the chestnuts with a wooden spatula while mixing and bring to a boil.
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9. Once boiling, reduce heat to medium-low and continue stirring to prevent scorching, cooking until the moisture evaporates.
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10. Cook for about 5 minutes until the mixture thickens to a dropping consistency. Remove from heat and cover to prevent drying, then let it cool to room temperature.
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11. Place 2/3 of the cooled chestnut paste into a food processor and add 20g of unsalted butter.
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12. Process until a smooth paste forms. Then, add the remaining chestnut paste and mix until there are still some small pieces of chestnut remaining. Leaving some texture from the chestnuts makes it delicious when spread on bread or used in dishes.
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13. Transfer the marron butter to a container and store in the refrigerator. It can be stored in the refrigerator for about 1 week.
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