41. Sopaipillas Back

  • 1 cup cooked and mashed pumpkin
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tbsps shortening or margarine
  • 1/4 tsp salt
  • 2 cups oil for fry

Combine the first 5 ingredients and form into a ball for rolling out but do not knead. Roll out the dough glass or a large cookie cutter. Put in holes with a fork so they won’t inflate and fry in hot oil until golden brown. Put on paper towels. Server with syrup.


This can be used with sopaipillas and a substitute for molasses.

  • 1/2 lb chanchaca
  • 3 tbsps water
  • 1 piece of orange peel
  • 1 tbsp cornstarch

Boil the brown chancaca with the water until melted. Add the orange peel and the cornstarch diluted in a little water. Boil until the syrup reaches the threading stage. Pour the hot syrup over the sopaipillas and serve hot.