👨‍🍳 조리법

1. 1

   Cook the sweet potato and squash until very tender. You can boil them in water or steam them. Drain thoroughly and mash them until smooth, ensuring no lumps remain. Let cool slightly.

   ⏱️ 25-30 minutes
2. 2

   In a large bowl, combine the mashed sweet potato and squash with the flour. In a small bowl, dissolve the yeast in the warm water and let it sit for 5-10 minutes until foamy. Add the yeast mixture to the sweet potato and flour mixture. Mix well until a smooth, sticky batter forms. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour 15 minutes (including yeast activation and rising)
3. 3

   Prepare the chancaca syrup. In a saucepan, combine the chopped chancaca (or brown sugar), 500ml water, cinnamon sticks, cloves, and orange peel. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer gently for about 20-30 minutes, or until the syrup has thickened slightly. Remove from heat and let it steep while you fry the picarones. Strain the syrup before serving to remove spices and peel.

   ⏱️ 30-40 minutes
4. 4

   Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Test the oil temperature with a thermometer or by dropping a tiny bit of batter; it should sizzle immediately and float. To form the picarones, wet your hands slightly. Take a portion of the risen batter and use your thumb to make a hole in the center, then stretch it into a ring shape. Carefully slide the ring into the hot oil. Fry 3-4 rings at a time, ensuring not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and puffed up. Use tongs to turn them and remove them from the oil.

   ⏱️ 20-25 minutes
5. 5

   Drain the fried picarones on paper towels. Serve them warm, generously drizzled with the spiced chancaca syrup.

   ⏱️ 5 minutes