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Calories
125 (kcal)
Preparation
1 Hour
Author
Marca ChileIngredients
- 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 in small batches until golden brown on both sides. Drain on paper towels and serve immediately while still hot, or set aside while you prepare the chancaca sauce.
- Step 3 – For the chancaca sauce: In a saucepan, heat all the sauce ingredients until slightly thickened, stirring constantly. Add the reservedfried pumpkin sopaipillasto the sauce and heat until they are coated with the liquid. Serve hot.
