- 400 g (14 oz) of pumpkin, cooked and mashed
- 1 kg (2.2 lb) of flour without baking powder
- 3 teaspoons of baking powder
- 1 large egg
- 3 tablespoons of granulated sugar
- 1/2 kg (1.1 lb) of panela
- 5–6 cloves
- Orange peels
- 1 teaspoon of sugar
- 1 teaspoon of instant coffee, dissolved in a little bit of water
- 2 teaspoons of cornstarch, dissolved in a little bit of cold water
- 3/4 liter (25 fl-oz) of cold water
- Once the pumpkin is cooked, put it through a masher tool, and mix it with the flour, baking powder, granulated sugar, and the whole egg. Work the dough with your hands, and add more flour if necessary. Form a soft dough that doesn’t stick to your fingers.
- Let the mix rest for half an hour.
- Ideally with cold hands, form some dough balls, and with the help of the fingers make a hole in the center. Meanwhile, heat-up a frying pan with plenty of oil.
- Begin to fry them, and remove them when they are lightly browned on both sides.
- Let them drip, and put them on a plate with some absorbent paper to remove the excess oil.
- We also prepare the sauce, by placing in a pot the panela, orange peel, cloves, sugar and cold water. Let the panela to start dissolving, and stir occasionally.
- When the sauce begins to boil, add the cornstarch (already dissolved in a little bit of water) and finally add the coffee, which gives a special touch and significantly improves the taste.
- Serve the picarones bathed in the panela sauce.