Spread the love

This chestnut paste filling is one of my favourite paste filling, surprisingly. I said it because even though I love eating roasted chestnut, but it’s hard to imagine the taste of it as a paste filling in ang ku kuehs or bread or cakes. I used it recently to make pumpkin ang ku kueh and fell in love with this paste filling. It has an unassumingly mild and earthy sweetness, complementing the chewy pumpkin ang ku kueh skin perfectly.

Pumpkin ang ku kueh

Ingredients used are really simple, here’s the checklist:

  • Chestnuts – I didn’t buy raw chestnuts to roast, it’s really too much work. I used store bought ready-to-eat type which is already coated with a little sugar.
  • Monk fruit golden sweetener – this is a healthier alternative to brown sugar, it’s natural and unrefined.
  • Vegetable oil – to grease the paste, making it smoother.
  • Water – added to the chestnut during blending so it’s easier to blend.
  • Salt – to elevate the taste of the paste.

How to make chestnut paste

  • Chop the chestnuts into smaller pieces
  • Blend in a blender with some water
  • Fry with vegetable oil in a non-stick pan over low heat, adding monk fruit sweetener.
  • Fry until the paste turns smooth and thick.

The whole process takes about 15-20 minutes. Make sure you use a good non-stick pan so it makes the frying process much easier and manageable.

chestnut paste

How to store chestnut paste

I made this in advance and store it in my freezer for a few months. It will keep well in the chiller for about 2 weeks and freezer for up to 3 months. Be sure to thaw it well before using it. If the chestnut paste looks dry or watery, just add a bit of oil and fry it over low heat in a non-stick pan to make it the right texture again.

Check out other paste filling recipes

Check out my other paste filling recipes, many of these are made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe:

Watch how to make chestnut paste on YouTube

chestnut paste

Chestnut Paste 甘栗馅

This chestnut paste has an unassumingly mild and earthy sweetness, makes a fantastic paste filling for kuehs, breads and cakes.
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course paste
Cuisine asian, Chinese
Servings 4 persons
Calories 70 kcal



  • Cut the chestnuts into smaller pieces, as fine as possible.
    200 g chestnuts
  • Transfer the cut chestnuts into a blender, add 50ml of water, blend on high speed into a smooth paste.
    Note: if the chestnuts are too dry, add more water.
    50-80 ml water
    chestnut paste
  • Using a large non-stick pan on low heat, add the chestnut puree, vegetable oil, monk fruit golden sweetener, and salt. Gently and regularly stir fry it using a spatula.
    The paste will become drier and thicker.
    The whole cooking process takes about 15-20 minutes to turn into a non-sticky thick
    25 g Monk fruit golden sweetener, 1/8 tsp salt, 35 ml vegetable oil
    fry the chestnut paste
  • Let the paste cool completely before storing it in an airtight container.
    chestnut paste



Calories: 70kcal
Keyword chestnut, paste
Tried this recipe?Tag @BeautifulVoyager.Kitchen on IG!

Spread the love