My First Encounter with Sopaipillas

When I was first introduced to Sopaipillas (pronounced so-pai-pee-yas), I was instantly intrigued. A beloved household favorite in southern Chile, these treats are the epitome of comfort food, especially on cold, rainy days.

What Exactly Are Sopaipillas?

Sopaipillas can be best described as a type of pumpkin-based doughnut, but with a unique twist. These crispy, golden pastries are traditionally served with Chancaca, a warm, sweet syrup made from unrefined raw cane sugar. Popular in Peru, Bolivia, and Chile, Chancaca is commonly used as a topping for various traditional desserts and pastries.

Sopaipillas Pasadas: A Decadent Delight

Sometimes, the Sopaipillas are left to soak in the Chancaca syrup until they become soft, sticky, and extra sweet. This version is known as “Sopaipillas Pasadas”—literally translating to “passed Sopaipillas,” but more commonly understood as “beyond delicious.” And let me tell you, they truly are!

Recipe: Sopaipillas con Chancaca

Ingredients for the Sopaipillas:

  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1 cup of cooked, well-mashed pumpkin
  • 3 tablespoons of butter
  • Oil for frying

Ingredients for the Chancaca Sauce:

  • 225g of Chancaca (also known as Panela in other parts of the world) *If Chancaca is unavailable, you can substitute it with molasses, dark brown sugar, or muscovado sugar.
  • 1 piece of orange peel
  • 3 cloves
  • 2 cups of water
  • 1 tablespoon of cornstarch

Instructions:

For the Sopaipillas:

  1. In a large bowl, mix together the cooked pumpkin, flour, baking powder, and melted butter until you form a smooth dough.
  2. On a flat, floured surface, roll the dough out to about 1 cm in thickness.
  3. Cut the dough into your preferred shapes—rounds or diamonds work well—and pierce the surface with a fork.
  4. In a large frying pan, heat enough oil to generously cover the sopaipillas. Fry them until they turn golden and crispy on the outside.
  5. Once cooked, transfer the sopaipillas to a paper towel to drain any excess oil.

For the Chancaca Sauce:

  1. In a medium saucepan, combine the solid Chancaca with water, orange peel, and cloves. Heat slowly, stirring constantly until the Chancaca fully dissolves.
  2. In a separate bowl, dissolve the cornstarch in a small amount of cold water, then slowly add it to the saucepan.
  3. Continue stirring until the mixture begins to thicken. Once it reaches a boil, remove it from heat and pour it into a serving bowl.

Serve the crispy sopaipillas with the Chancaca sauce on the side for dipping, or for the “Sopaipillas Pasadas” version, let the sopaipillas soak in the sauce until they reach that gooey, irresistible sweetness.

A Final Tip:

If you ever come across Chancaca (or Panela), be sure to stock up! This easy-to-make dessert is perfect for those days when you’re craving something sweet and a little out of the ordinary, or when the rain keeps you indoors. It’s a surefire way to surprise friends and family with a taste of Chilean tradition.

by Local Heart
Leave a comment