Sopaipillas pasadas with chancaca is a winter dish, served hot and enjoyed as a perfect dessert or an afternoon snack by the stove. This is undoubtedly a very popular recipe throughout Chile.
How to make Sopaipillas Pasadas?
Sopaipillas pasadas are fried dough using the traditional sopaipilla recipe with pumpkin puree, made from flour and lard, which are then soaked in a delicious chancaca syrup.
Nutritional facts
Each serving of sopaipillas pasadas with chancaca contains approximately 500 kcal, 75 g of carbohydrates, 18 g of fats, 6 g of proteins, 5 g of fiber, 25 g of sugars, 10 mg of cholesterol, and 300 mg of sodium.
Recipe for Sopaipillas with Chancaca
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 6 people
Ingredients
1. Sopaipillas
- 1 kg of wheat flour
- 500 g of pumpkin
- 100 g of melted lard
- 2 teaspoons of salt
- Oil or lard for frying
- Water
2. Chancaca Sauce
- 400 ml of water
- 200 g of chancaca
- 1 clove
- 1 teaspoon of vanilla
- Lemon peel
Preparation
- In a medium pot, cook the pumpkin covered in salted water until tender, about 20 minutes. Drain and mash with a fork or a potato masher. Reserve the cooking water.
- Sift the flour into a large bowl, add the salt, melted lard, pumpkin puree, and mix everything with a wooden spoon, adjusting with the cooking water if necessary until forming a soft and homogeneous dough.
- Knead for 10 minutes and on a smooth surface, roll out with a rolling pin until ½ centimeter (5 millimeters) thick.
- Cut the sopaipillas with a round cutter, prick with a fork, and fry in abundant hot oil or lard. Set aside on a baking tray lined with paper towels.
- In a medium pot, place the chancaca, add water, the clove, vanilla, and lemon peel. Bring to a boil and stir until completely dissolved.
- Simmer the chancaca over low heat for 15 minutes, constantly stirring with a wooden spoon until forming a consistent and thick syrup.
- In a large dish, reserve all the sopaipillas and soak them with the chancaca syrup. Let them soak for a couple of minutes, then serve hot.
Sopaipillas Pasadas without Chancaca
While the traditional recipe calls for chancaca, you can replace it with caramel made from 2 cups of sugar to which you then add 3 teaspoons of dissolved cornstarch, orange peel, clove, and cinnamon to taste until the desired consistency is reached.
What is chancaca?
Chancaca is a type of unrefined and unprocessed sugar commonly used in the cuisine of various Latin American countries, especially Peru, Bolivia, Chile, and Ecuador.
It is made from sugarcane juice that is extracted and boiled until it reduces and crystallizes into a solid consistency that can be presented in blocks, cones, or tablets.
Chancaca has a characteristic sweet flavor with caramel or molasses notes and is used as a natural sweetener in a variety of traditional dishes and beverages, such as desserts, sweets, juices, and shakes.
History of Sopaipillas Pasadas
The sopaipilla or “fried bread” is a recipe that arrived around 1720 during the Spanish colony, who called them “sopaipa,” from the Arabic “supaipa” or “piece of bread soaked in oil.” In Chile, the Mapuches called them “sopaipillan” in honor of an ancient pre-Columbian bird.
Did you know?
The Chilean twist, in addition to incorporating pumpkin puree, potatoes, or pine nuts into the recipe, also led to variations such as this magnificent dessert, sopaipillas soaked in chancaca sauce, which in turn is made with unrefined sugar and molasses.
