Chile · South America
Sopaipilla
A pumpkin-enriched fried disc from the Andes, eaten savoury with pebre sauce in Chile or sweet with syrup ('pasadas') across the wider region.
Method
Deep-Fried
Hydration
55%
water to flour
Glycemic index
74
High GI
Energy
320 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 3
- crispiness
- 6
- chewiness
- 3
- aroma
- 5
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 320 kcal |
|---|---|
| Protein | 5.5 g |
| Carbohydrates | 38 g |
| of which sugars | 4 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Puffed fried disc
- Crisp golden exterior
Typical ingredients
- Wheat Flour
- Salt
- Fat / Butter
- Sugar
Similar breads
Closest sensory profiles in the Atlas.