Receta sopaipillas pasadas

Receta de Sopaipillas Pasadas – ¿Cómo prepararlas?

En Sudamérica existen varios tipos de masas redondas planas y fritas, relacionadas con similares consumidas por los árabes en España. Sin embargo, en el caso de la sopaipilla de la Zona Central de Chile, esta lleva zapallo cocido y molido como ingrediente principal otorgándole su característico color amarillo-anaranjado.

Las sopaipillas sureñas, en cambio, se hacen sin zapallo y con levadura, consumiéndolas con un pebre u otras salsas crudas si son saladas.

Cuando se sirven dulces e impregnadas en una salsa de chancaca o panela se les llama sopaipillas pasadas.

Sopaipillas Pasadas – Receta paso a paso

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Cocina: ChilenaDificultad: Fácil


Tiempo de preparación





Aprende paso a paso cómo preparar unas típicas sopaipillas pasadas. ¡Receta fácil, rápida y con fotos y video!


  • Para las sopaipillas
  • 1 taza de zapallo camote cocido y molido o
    pasado por cedazo

  • 3 cucharadas de grasa o manteca derretida

  • ½ cucharadita de sal

  • 1 cucharadita de polvos de hornear

  • 2 tazas de harina

  • Para la salsa de chancaca
  • 500 g de chancaca, en trozos

  • 2 tazas de agua

  • 1 trozo de canela

  • 1 cucharadita ralladura de naranja


  • Preparar las sopaipillas
  • En un bol mezclar todos los ingredientes y formar una masa elástica sin amasar, agregando más harina si fuera necesario.
  • Uslerear la masa de ½ cm de grosor y cortar discos de 10 cm de diámetro. Pinchar los discos con un tenedor y reservar.
  • En una olla calentar aceite a fuego medio y freír las sopaipillas de a pocas cantidades hasta dorar por ambos lados.
  • Estilar en papel absorbente y servir de inmediato calientes o reservar mientras se prepara la salsa de chancaca.
  • Preparar la salsa de chancaca
  • En una olla calentar todos los ingredientes de la salsa hasta espesar ligeramente, revolviendo constantemente.
  • Incorporar a la salsa las sopaipillas fritas reservadas y calentar hasta impregnarlas del líquido. Servir caliente bañadas en la salsa.


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