La Chapana is a traditional Peruvian dessert, mainly from Ica, city of the southern center of Peru. The name comes from the Quechua word
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make Peruvian Chapana: |
| 1 kilogram of cassava or cassavo 1 tablespoon of anise in seed 1 pinch of cinnamon powder ½ orange 400 grams of chancaca or panela 10 bijao leaves or banana leaves 1 cooking whale |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Peruvian Chapana:
1. To start with the Peruvian Chapana recipe, you must first peel the yucas and cut them in half carefully. You must also remove the root that is in the center and cut it into small pieces.
2. Take the yucas cut to a blender or food processor. If you don have it, you can use a grater.
Trick: Add a water jet to facilitate the smoothie.
3. With the help of a grater, remove the skin from the orange. We point out that it is important not to grate the white part, if the Chapana would not bitter.
4. In a median pot over low heat, melt the chancaca or panela and moves constantly to prevent it from sticking or burning.
5. Take the cassava mixture to a medium container and add orange zest, cinnamon powder and anise.
6. Little by little cracking with cassava. We point out that all well incorporated ingredients must be.
7. To wrap the Peruvian cassava candy, you must stretch the bijao leaves on a surface and add 1 tablespoon and a half in the center.
8. Then, rolle the Peruvian chapanas from the bottom to the top. You can observe the process in the image.
9. Tie La Chapana with the help of a wick.
10. Take the chapanas to a steamy pot or to a pot with a backdrop face down with a little water. Cook approximately 30 minutes and place the lid. There are almost almost the Ica Chapanas!
11. After the weather, remove the Chapanas from the pot very carefully.
12. You can serve the Peruvian candy and enjoy it cold. Tell us in the comments what this Peruvian recipe has found!
Trick: You can book the chapanas in the fridge.
