Chestnut Okowa (Chestnut Sticky Rice)
This is an easy-to-make chestnut sticky rice recipe using a rice cooker, featuring seasonal fresh chestnuts. It is a perfect autumn dish where the natural, fluffy sweetness of the chestnuts harmonizes exquisitely with the chewy texture of the glutinous rice.
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🍳 Cooking Flow
Soak the chestnuts in lukewarm water and rinse the glutinous rice, then let it soak. → Peel the outer shell and inner skin of the chestnuts, then soak in water for 5 minutes to remove harshness. → Add seasonings (sake, soy sauce, salt) and water to the drained glutinous rice and mix. → Place the chestnuts on top of the rice and cook using the standard rice cooker setting. → Once cooked, gently fold the mixture together and sprinkle with black sesame seeds.
Cooking Steps
Brief Cooking Order
Soak the chestnuts in lukewarm water and rinse the glutinous rice, then let it soak. → Peel the outer shell and inner skin of the chestnuts, then soak in water for 5 minutes to remove harshness. → Add seasonings (sake, soy sauce, salt) and water to the drained glutinous rice and mix. → Place the chestnuts on top of the rice and cook using the standard rice cooker setting. → Once cooked, gently fold the mixture together and sprinkle with black sesame seeds.
Introduction
This is an easy-to-make chestnut sticky rice recipe using a rice cooker, featuring seasonal fresh chestnuts. It is a perfect autumn dish where the natural, fluffy sweetness of the chestnuts harmonizes exquisitely with the chewy texture of the glutinous rice.
Step 1
Quickly wash the fresh chestnuts, place them in a bowl, and pour enough 40–50°C lukewarm water to cover them completely. Let them soak for 30 minutes to 1 hour.
Step 2
Rinse the glutinous rice as usual, place it in the rice cooker pot, add water to soak, and let it sit for 30 minutes. After 30 minutes, drain the water thoroughly.
Step 3
Cut off about 5mm of the chestnut base, peel the outer shell by hand, and use a knife to thinly pare away the inner skin. If it is difficult to peel, soaking in lukewarm water for another 5–10 minutes after removing the outer shell will make it easier.
Step 4
Soak the peeled chestnuts in water for about 5 minutes to remove the harshness, then drain in a colander (cut in half if the chestnuts are large).
Step 5
Add the sake, light soy sauce, and salt to the rice cooker pot with the drained glutinous rice and mix well until evenly incorporated.
Ingredients List
Important Notes
💡 Please make sure to soak the glutinous rice in water for at least 30 minutes and drain well to ensure there is no hard core left.
💡 Soaking chestnuts in 40–50°C (104–122°F) lukewarm water for 30 minutes to 1 hour softens the skin, making them easier to peel. If the inner skin is tough, soaking for another 5–10 minutes after removing the outer shell makes the process smoother (be careful not to soak too long, or they may become waterlogged).
💡 After adding the seasonings, stir lightly both before and after adding the water to prevent uneven flavor.
💡 If you have leftovers, it is recommended to wrap them in plastic wrap while still warm, let them cool to room temperature, and freeze for storage.
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