Quispiño is an Andean bun from Puno made with quinoa flour, cal, and salt and steamed; on the Bolivian altiplano it’s called kispiña.
It’s taken as a snack to work in the fields or on journeys.
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Andean Steamed Quinoa Bread
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 quispiños
- Category: Appetizer
- Cuisine: Peruvian
Description
A moist Altiplano bread made with quinoa flour and cooked by steaming.
Ingredients
- 2 pounds of quinoa
- 1 small lump of cal (food-grade lime)
- Salt, to taste
- Water, as needed
- Lard, for greasing your hands
- Clean straw, for the pot
Preparation
- Make the flour, toast the quinoa, remove the husk by grinding it gently, and grind it into flour.
- Make the lime water, in a bowl, dissolve the salt with the lump of cal in water, stir vigorously, and let the cal settle.
- Shape the dough, mix the flour with the clear water above the settled cal; if it’s too dry, add a little more water. With lard on your hands, take small balls and press them in your palm with your fingers to make little cakes with soft grooves.
- Steam, let them air-dry for a while and steam them for about five minutes in a pot with a little water and a bed of straw.
Tips
- Use only the clear water above the settled cal.
- Grease your hands with lard so the dough doesn’t stick.
- The bed of straw keeps the quispiños out of the water.
Traditional variations
- In Puno, anise or bits of cheese are sometimes added, and for All Saints’ Day they’re shaped into birds, llamas, or wawas.
How to serve
Serve the quispiños warm or cold, as a snack or side.
Recommended pairings
- Muña tea
- Fresh cheese
Did you know?
In the Puno countryside they’re often shaped as flattened little cakes bearing the marks of the fingers.
Frequently Asked Questions
An Andean bun of quinoa flour, cal, and salt, steamed, typical of Puno.
The lime water gives the dough its yellowish color and characteristic texture.
About five minutes, on a bed of straw in a pot with a little water.
