Perfect every time.

8 sweet chestnuts or water chestnuts, 4 dates, 3 tblsp. sesame oil, 400 g sticky rice, 75 g brown sugar, 2 – 3 tblsp. dark, soy sauce, 1/2 tsp. cinnamon powder, 25 g pine nuts

1 Peel the sweet chestnuts and scald with hot water. Remove the skin. Remove the pits from the dates. Chop both ingredients coarsely.

2 Heat 2 tblsp. sesame oil in a pressure cooker, add the rice, let it sweat briefly, then pour in 750 ml water. Stir in the sugar and soy sauce and add the chopped sweet chestnuts and dates.

3 Close the pressure cooker in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat the cooker at maximum heat. When the yellow ring becomes visible, reduce the heat. The cooking time of around 20 minutes begins as soon as the green ring appears.

4 Then allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Add and stir in the remainder of the sesame oil, cinnamon and pine nuts. Use an ice cream scoop to shape the portions.

To make it easier to open and peel the fresh sweet chestnuts, it is recommendable to make a slit in their round side with a knife. Then place 4 at a time in the microwave and cook at maximum heat for around 1 minute. Remove the skin immediately while hot.