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.
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.