[Materials (2 cups)]

Sticky rice...2 cups

Black beans...50g

Peeled chestnuts...200g

Cooking wine...2 tablespoons

Salt...1/2 teaspoon

[How to make]

1. First, steam the black beans. ( You can also use commercially available steamed black beans! In that case, start from Step 3. ) Wash the black beans and soak them for about 8 hours to absorb water.

2. Drain the rehydrated black beans in a colander, drain, and steam. Spread it out on a steaming plate. In a large pot, boil enough water to cover the steamer, and once the steam has risen enough, add the steamer. Cover with a lid wrapped in a cloth to prevent water dripping, and steam over medium heat for about 25 minutes. After turning off the heat, leave the lid on for about 20 minutes to keep it moist.

3. Rinse the sticky rice and drain the water. Add glutinous rice, sake, and salt to the rice cooker, then add water up to the rice level.

4. Add chestnuts and cook. When the rice is cooked, add the steamed black beans and let it steam for a little while.

5. Stir the black beans and chestnuts without breaking them and it's done.

*Steamed black beans are delicious when eaten as is, or as soups or salads, so we recommend making them ahead of time!

<Nutritional value (for 1 person)>

Energy 272kcal Protein 7.9g Fat 2.8g Carbohydrate 51.0g

Salt equivalent: 0.8g