The Sanguito is one of the oldest recipes in Peru, it is a sweet with a lot of tradition. Formerly it used to be found in most of the streets of the country, but unfortunately it is very difficult to find this delicacy. The name of Sanguito comes from the word Sanku, in Quechua it means mass of corn cooked with little water. This dessert is made with cornmeal, raisins, oil and chancaca. Chancaca can be replaced by white sugar or blond sugar, however the traditional color is due to chancaca. You can also add raisins and colors. If you ask how to do Sanguito, in Recipesgatis we want to teach you to prepare this delicious dessert of yesteryear from your home. Follow these steps and perform a traditional Peruvian blood!
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| INGREDIENTS TO MAKE SANGUITO: |
| 100 grams of chancaca or panela 100 grams of cornmeal flour 50 grams of raisins 2 cloves of smell 1 pinch of anis in seed 1 branch of cinnamon 60 grams of vegetable butter 100 grams of colors of colors 500 Mililitros de Agua 1 tangerine |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
INGREDIENTS TO MAKE SANGUITO:
1. With the help of a knife or a peel, remove the skin from the mandarin. It is important not to peel the white part of the fruit, otherwise, the Sanguito could acquire a bitter taste.
2. In a median pot, add 500 milliliters of water, anise and cinnamon. Once the boil breaks, add the tangerine peels and wait 5 minutes.
3. While mandarin is cooked, dissolves cornmeal with a stream of cold water. It is essential that a dough is formed without lumps.
4. To the boiling water you must add the dissolved cornmeal. Move with the help of a spoon without stopping to avoid the formation of lumps. The fire must be low so that the excess ingredients are not cooked.
5. After 7 minutes, add chancaca honey and keep moving until it integrates in its entirety.
6. Add the vegetable butter to form a homogeneous dough.
7. Let the Sanguito cool and when it is lukewarm, it serves on a plate forming a mountain. The Peruvian sweet is almost almost!
8. Add the grajeas and raisins in the central part. It is recommended that this dessert be saved under cooling. You can enjoy this traditional Peruvian dessert! Tell us in the comments what do you think of the Arequipa Sango.
