Mote con huesillo

We are in spring, we are just about to start the summer and in Chile every year this typical drink returns, a simple drink that uses few ingredients and that is the representation of the beginning of the hot days

You must boil the wheat mote in abundant water until it is soft and set aside

For the juice you need water, chancaca and huesillos

Chancaca is our version of piloncillo or panela. They are blocks of burnt sugar, which in pastry making is known as macaco, a 180°C syrup

The huesillo is nothing more than a dried peach, it can be found in different sizes, and also without the pit

What we have to do is to put water, the chancaca and the huesillos in a pot

Once the water boils and the chancaca is diluted, you should let it cook for 10 to 15 minutes

During this time, the bones will re-hydrate, absorbing the sweet and toasted tones of the chancaca while at the same time releasing its own flavors in the cooking water

At the end you will obtain an infusion of burnt sugar with peach that once cold is served with a bit of cooked wheat mote and an “huesillo”

It is a drink with few ingredients, but it involves many flavors, textures and tradition that unites this country from north to south

From the first sip of juice, through the spoonfuls of mote and ending with the last bites of the huesillo that you hold in your hand

Move Photo to...

No albums found. Please create and select album.

Albums

Album Title

Privacy

Public All Members My Connections Only Me

Cancel Create