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Calories
125 (kcal)
Preparation
1 Hour
Author
Chile BrandIngredients
- 1 cup of cooked and ground or sieved sweet potato pumpkin
- 3 tablespoons melted fat or butter
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour
- Frying oil
- 500 g of chancaca
- 2 cups of water
- 1 cinnamon stick
- 1 teaspoon orange zest.
Instructions
- Step 1 - For the sopaipillas: In a bowl, mix all the ingredients and form an elastic dough without kneading, adding more flour if necessary. Roll out the dough to ½ cm thick and cut discs of 10 cm in diameter. Prick the discs with a fork and set aside.
- Step 2 - In a pot, heat oil over medium heat and fry the sopaipillas a few at a time until golden brown on both sides. Drain on absorbent paper and serve immediately hot or set aside while preparing the chancaca sauce.
- Step 3 - For the chancaca sauce: In a saucepan, heat all the sauce ingredients until slightly thickened, stirring constantly. Add the reserved fried sopaipillas to the sauce and heat until soaked in the liquid. Serve hot.
