El Sanguito, is one of those heirloom desserts , which are passed down from generation to generation and which we hardly ever see today. A simple but delicious mix of corn flour with chancaca (panela or piloncillo) that is decorated with colored sprinkles, will be the delight of children and adults at home. Let’s cook!
How to prepare Sanguito
|🔪 Prep Time||10 minutes|
|🍲 Cook Time||20 minutes|
|⏲️ Total Time||30 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||180 calories|
- 2 cups of yellow cornmeal
- 4 caps of chancaca
- 10 tablespoons of butter
- 6 cloves
- 4 cups of water
- 200 grams of raisins
- 1 teaspoon of Anise grains
- Colored sprinkles to taste
- Place the water, cloves, butter, chancaca and anise in the pot. Take to the fire and after it breaks the boil let it boil for about 5 minutes.
- Meanwhile, dissolve the corn flour well in a cup of water, use a fork to facilitate the mixture.
- When the chancaca is completely dissolved, add the dissolved flour in the form of a thread, stirring constantly to prevent lumps from forming. Once it breaks the boil again, lower the heat to a minimum and keep moving to form the paste.
- You will know that the mixture is ready when you can see the bottom of the pot when you pass the spoon.
- It is time to add the raisins, mix well, turn off the heat and serve.
We bring this time an advice unmissable for you.
Tips and tricks
- To serve, place the mixture in candy bowls and sprinkle with colored sprinkles, you can add a couple of additional raisins as part of the decoration.
My grandmother once told me that Sanguito was p art of the sweets that the Criers of yesteryear sold . These criers went out into the streets with a fountain or basket full of this and other sweets and as they walked they proclaimed what they offered.
According to historians, it already existed before the arrival of the Spanish, but it was known as Sango by its Quechua name Sanku, and it was just a corn dough cooked with water that was used in religious ceremonies.
Later, like so many other stews, it merged with Hispanic ingredients such as chancaca (when the corn cane arrived in the colony), raisins and cinnamon, thus giving rise to the Sanguito Peruano.
The Peruvian historian Ricardo Palma mentions in his “Peruvian Traditions” that Sanguito was a widely consumed dessert during colonial times.
We are sure that this dessert will be one of your favorites. Please, do not forget to share your experience when preparing it, comment, rate and share the recipe with your family and friends on social networks. Millions of thanks.