Red rice with chestnuts

Peel the chestnuts and cut into half. Soaking in water that contains alums that are not in amount will prevent discoloration.

Put the red beans in a pot, pour enough water to soak them, and heat them up. Once it reaches a boil, wash it under running water, drain the scum, then put it in a pot with plenty of water and boil it while removing the scum. Boil over low heat for about 20 minutes to prevent the skin from smashing.

Add the broth from [2] to the glutinous rice and let it soak for about 30 minutes.

Drain the water, remove the squeezed cloth onto a spread-out batter and place it flat. Place half-sliced ​​chestnuts with a knife, wrap them in a cloth, close them, and place them in a steamer.
*Do not throw away the broth used to infiltrate the glutinous rice.

After about 20 minutes, remove it and sprinkle it with water in the broth for soaking. Place in the steamer for another 20 minutes.

Remove from the steamer, mix and serve in the bowl to finish.