Steps

1. Soak 300g of chestnuts in water for 2 hours to half a day.
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2. Place the soaked chestnuts in the rice cooker pot, add enough water to cover, and select the 'quick cook' mode.
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3. Once the rice is cooked, drain the chestnuts in a colander and let them cool slightly.
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4. Cut the cooled chestnuts in half and scoop out the flesh with a spoon or butter knife.
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5. Heat the scooped chestnut flesh in the microwave at 600W for 1 to 1.5 minutes.
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6. Measure the net weight of the heated chestnut flesh and add 30% sugar to it. (e.g., for 200g of chestnuts, add 60g of sugar).
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7. Mash and mix the chestnuts with sugar using a fork or masher. (Key Tip!) If the chestnuts are difficult to mash or the sugar doesn't dissolve easily, heat again in the microwave and mash while warm.
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8. Pass the mashed chestnuts through a sieve twice and spread them out on a large tray.
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9. In a separate bowl, combine 100g of shiratamako, 20g of sugar, and 200ml of water. Mix well until there are no lumps of shiratamako.
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10. Microwave the shiratamako mixture at 600W for 2 minutes.
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11. Remove from the microwave and thoroughly knead the mixture with a spatula.
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12. Microwave again at 600W for 3 minutes. (Key Tip!) Kneading the mixture every minute during microwaving will result in a smooth and glossy mochi.
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13. Drop the glossy and stretchy mochi onto the chestnut powder spread on the tray.
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14. Use a spoon to sprinkle chestnut powder over the mochi and coat it evenly.
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15. Store the finished Chestnut Flour Mochi in paper cups. Consume within 2-3 days for best quality.
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16. Leftover chestnut powder can be dissolved in milk for a hot chestnut latte, or rolled into balls for 'Kurikinton' (chestnut paste sweet).
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