When I first tasted Sopaipillas (pronounced so-pai-pee-yas), I was instantly hooked. These golden, crispy delights are a staple of Chilean cuisine and can be enjoyed with either a savory topping or a sweet syrup. In southern Chile, where winters are long and rainy, Sopaipillas con Chancaca take comfort food to a whole new level. Warm, sticky, and sweet, they evoke childhood memories for many Chileans and are perfect for sharing with friends and family—or savoring alone, feet up, in front of the fire.

What Are Sopaipillas?

Sopaipillas are a type of pumpkin-based fried dough, similar to a doughnut but with a unique twist. They are typically served with Chancaca, a thick, sweet syrup made from unrefined raw cane sugar, infused with hints of orange, cloves, and cinnamon. Popular in Chile, Peru, and Bolivia, Chancaca adds a rich, caramel-like flavor that perfectly complements the crispy texture of Sopaipillas.

Sopaipillas Pasadas: A Decadent Chilean Tradition

For an extra indulgent treat, try Sopaipillas Pasadas. This version involves soaking the fried sopaipillas in Chancaca syrup until they become soft, sticky, and irresistibly sweet. The name translates to “soaked Sopaipillas,” but a more fitting description might be “beyond delicious!”

Authentic Recipe: Sopaipillas con Chancaca

Ingredients

For the Sopaipillas:

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

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 the mashed pumpkin, flour, baking powder, and melted butter until a smooth dough forms.
  2. Roll the dough out on a floured surface to about 1 cm thickness.
  3. Cut into round or diamond shapes and pierce the surface with a fork.
  4. Heat oil in a frying pan and fry until golden and crispy.
  5. Drain on paper towels to remove excess oil.

For the Chancaca Sauce:

  1. In a saucepan, combine Chancaca, water, orange peel, and cloves. Heat slowly, stirring until fully dissolved.
  2. Add the dissolved cornstarch, stirring constantly until the sauce thickens.
  3. Bring to a gentle boil, then remove from heat.
  4. Serve warm with the sopaipillas.

Serving Suggestions

  • Classic: Dip crispy sopaipillas into warm Chancaca syrup.
  • Sopaipillas Pasadas: Soak them in the syrup for a gooey, rich dessert.
  • Modern Twist: Sprinkle with cinnamon or drizzle with honey for extra flavor.

Final Tip: Stock Up on Chancaca!

If you ever come across Chancaca—or Panela, as it’s known in other countries—be sure to buy extra! This syrup is a game-changer for traditional Latin American desserts. Whether you’re indulging on a rainy day or impressing guests with a taste of authentic Chilean comfort food, Sopaipillas con Chancaca is a must-try!

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For more delicious Chilean treats, check out Local Heart’s post on the iconic Chilean Alfajor for something sweet, or for something savory—Chilean Pebre, a savory staple.

by Local Heart
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