1. Wash the chestnuts, cut them open from the middle and put them into the pot. Add water to the chestnuts, cook them until they are seven ripe, remove the shell and inner membrane.
2. Mix 250g of glutinous rice flour with 25g of water, add brown sugar, mix well, and sieve it into loose flour with 18 eye bamboo screen.
3. Add japonica rice flour and glutinous rice flour into the basin, melt the sugar with 1400g water, stir it into the basin and make it paste, move it into the cage padded with drawer cloth and spread it flat, steam it on the fire for about 6 minutes, remove the cover of the cage, sift the loose powder on the cake surface with bamboo screen, spread the chestnut meat on the loose powder neatly, steam it on the high fire for about 20 minutes, dry it thoroughly after steaming, and cut it into 7 cm long, 5 cm wide and 1.2 cm thick diamond blocks.