Chapalele con Miel
Chapalele con Miel is a traditional Chilean dish from the Chiloé archipelago, made from a simple dough of potatoes and flour. These are typically cooked in water and served with a generous drizzle of honey, offering a comforting and subtly sweet flavor. They are often enjoyed as a breakfast or snack, embodying the rustic charm of southern Chilean cuisine.
🧂 Ingredients
- 330 ml Cold water
- 3 cups All-purpose flour(approximately 420g)
- to taste Honey
- enough to cover Water for boiling
👨🍳 Instructions
- 1
In a bowl, mix the flour with the cold water until a dough forms. Add the water gradually, adjusting as needed.
💡 Tip: The dough should be manageable and not too sticky. - 2
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- 3
Roll out the dough to about 7 millimeters thickness. Cut into rectangles, squares, or triangles.
💡 Tip: Uniform thickness ensures even cooking. - 4
Boil 1-2 liters of water in a large pot. Add the chapalele pieces one by one and boil for 10 minutes.
💡 Tip: Ensure the water is at a rolling boil. - 5
Drain the chapalele and serve immediately, drizzled generously with honey.
💡 Pro Tips
- ✓For a slightly different texture, you can lightly fry the chapalele after boiling.
- ✓If you don't have honey, a simple syrup made from sugar and water can be used as a substitute.
🔄 Variations
- Add a pinch of salt to the dough for a subtle savory note.
- Serve with a dollop of fresh cream or a spoonful of manjar (dulce de leche).