Picarones with Coconut Sugar

Picarones are a traditional Peruvian dessert, often enjoyed during festive seasons and fairs. They’re like doughnuts but with a twist: the dough is typically made with sweet potatoes and pumpkin, which gives them a unique texture and flavor. Picarones are fried until golden and crispy, then drizzled with a sweet syrup made from chancaca, a type of unrefined sugar. In this version, we’ll substitute chancaca with *coconut sugar* for a rich, caramelized flavor that enhances the natural sweetness of the dough.

Ingredients:

For the Picarones:

– 1 cup sweet potatoes, peeled and boiled

– 1 cup pumpkin, peeled and boiled

– 1 cup all-purpose flour

– 1/2 cup coconut sugar

– 1/2 teaspoon instant yeast

– 1/4 teaspoon salt

– 1/2 teaspoon anise seeds (optional)

– 1 cup water (warm)

– Cooking oil for frying

For the Coconut Sugar Syrup:

– 1 cup coconut sugar

– 1/2 cup water

– 1 cinnamon stick

– 3–4 cloves

– 1 teaspoon orange zest

Instructions:

1. Prepare the Dough:

– Mash the boiled sweet potatoes and pumpkin until smooth.

– In a large mixing bowl, combine the mashed sweet potatoes, pumpkin, flour, coconut sugar, yeast, salt, and anise seeds (if using).

– Gradually add warm water, mixing until a sticky dough forms. Cover the dough and let it rise in a warm place for about 1–2 hours, or until it doubles in size.

2. Make the Coconut Sugar Syrup:

– In a saucepan, combine coconut sugar, water, cinnamon stick, cloves, and orange zest.

– Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the syrup thickens slightly.

– Strain to remove the cinnamon, cloves, and zest. Set aside.

3. Fry the Picarones:

– Heat oil in a deep frying pan over medium-high heat.

– Wet your hands slightly, then take a portion of the dough, forming it into a ring shape (like a doughnut).

– Carefully place the dough into the hot oil and fry until golden brown on both sides.

– Remove and drain on paper towels.

4. Serve:

– Arrange the picarones on a plate and drizzle generously with the coconut sugar syrup.

– Serve warm and enjoy!

Why Use Coconut Sugar?

Using coconut sugar in place of traditional chancaca gives the syrup a complex, caramel-like flavor that perfectly complements the earthy sweetness of the sweet potatoes and pumpkin in the dough. Plus, coconut sugar has a lower glycemic index, making it a healthier alternative to refined sugars.

Picarones with coconut sugar are a deliciously satisfying treat with a crispy outside and soft, fluffy inside. This Peruvian dessert pairs well with a cup of coffee or tea, bringing a touch of tropical sweetness to any occasion. Enjoy!

Win’s Indonesia is manufacturer of the best organic coconut sugar with the best quality.

www.winsindonesia.com

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