Chancaca Mazamorra recipe

Chancaca Mazamorra recipe

Chancaca mazamorra is a traditional dessert of Peruvian cuisine. Chancaca, known in other countries as panela or piloncillo, is a sweet made mainly with the juice extracted from sugar cane. Said juice is cooked at high temperatures and then left to dry until solid.

In Peru, chancaca is used to make multiple desserts, as well as to sweeten traditional drinks. Keep reading and discover with RecetasGratis.net how to make mazamorra de chancaca.

Ingredients to make Mazamorra de chancaca:

 1 kilogram of wheat flour

 ½ piece of Chancaca

 5 units of Cloves

 3 branches of Cinnamon

 2 jars of milk

 Sugar to taste

 1 pinch of ground Cinnamon

 1 glass of white wine or pisco

 1 handful of Raisins

How to make Mazamorra de chancaca:

To prepare this Peruvian dessert, the first thing you should do is take a saucepan and add a little water, the cinnamon, the cloves and the chancaca. Cook over medium heat until the chancaca melts.

Besides, dissolve the flour in a little cold water. When there are no lumps and it is well dissolved, add it to the saucepan where you have the water with the chancaca.

Stir the preparation vigorously, add sugar to taste, milk and pisco. Leave the preparation on the fire, stirring constantly, until it reaches the desired point.

When the chancaca porridge is ready, serve it and sprinkle a little ground cinnamon on top. If you want to know more typical Peruvian recipes, don't miss the Peruvian alfajores or the traditional pisco sour.

If you liked the Mazamorra de chancaca recipe, we suggest you enter our Custard Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the chicken stir fry recipe/ majarisco norteno recipe/ oat bread recipe/ olluquito recipe/ peruvian lemon pie recipe.

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