Buñuelos de yuca y desayuno típico de Chapin | Receta guatemalteca en Vive la Vida XL

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato provides a similar texture and flavor profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining similar baking properties.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can bind ingredients in a healthier way.

Prepare the syrup by combining 1 kilo of sugar, 1 liter of water, and a stick of cinnamon in a pot and bring to a boil.

Once boiling, let the syrup darken slightly before removing it from heat.

Check the mandioca (yuca) for quality; it should be white inside.

Cook the mandioca until tender, then mash it until smooth.

Add 1 egg, 1 tablespoon of baking powder, and 0.5 kilo of queso paraguay to the mashed mandioca and mix well.

Wet your hands with water to prevent the mixture from sticking and shape the dough into balls.

Heat oil in a pot until hot, then fry the balls until golden brown.

Drain the fried buñuelos on paper towels to remove excess oil.

Dip the buñuelos in the syrup for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens