Chilacayote en dulce is a traditional Guatemalan dessert made from the fibrous pulp of chilacayote squash cooked in panela and spice syrup.
It’s a sweet with a particular texture, with fine strands that soak up the syrup, very popular during Lent and Holy Week.
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Guatemalan Shredded Squash in Panela Syrup
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 1 kg of chilacayote squash, peeled and seeded (about 2.2 lb)
- 400 g of panela (unrefined cane sugar), grated (about 14 oz)
- 2 cups of water
- 1 of cinnamon stick
- 3 of cloves
Instructions
- Prepare the squash, cut the chilacayote into large pieces, removing the skin and seeds.
- Cook, boil the pieces in water until tender.
- Shred, once cooked and cooled, shred the pulp with a fork into fine strands.
- Make the syrup, boil the water with the grated panela, cinnamon, and cloves until the panela fully dissolves.
- Cook the squash, add the shredded chilacayote to the syrup and cook over low heat, stirring occasionally, until it absorbs the liquid and thickens, about 30 to 40 minutes.
- Cool, let cool before serving.
- Serve, serve cold or at room temperature.
Tips for getting it right
- Shredding the chilacayote pulp well is key to achieving this sweet’s characteristic texture.
- Cooking the chilacayote before shredding it makes the process much easier, since the raw pulp is harder to work with.
- Stirring occasionally while cooking with the syrup keeps it from sticking to the bottom of the pot.
- It’s a dessert traditionally associated with Lent and Holy Week in Guatemala.
Traditional variations
- It’s a traditional dessert of Guatemalan Lent and Holy Week.
- Some families add a touch of vanilla to the syrup.
How to serve
Chilacayote en dulce is served cold or at room temperature, on its own or as a filling for other desserts.
It’s a traditional dessert of Lent and Holy Week in Guatemala.
Recommended sides
- Homemade bread
Did you know?
Chilacayote is a squash variety whose pulp naturally shreds when cooked, giving this dessert its characteristic texture.
It’s a very traditional dessert in Central America, present in several countries under different names.
Frequently Asked Questions
It's a traditional Guatemalan dessert of shredded chilacayote squash pulp, cooked in panela and spice syrup.
It's a squash variety whose pulp naturally shreds when cooked, forming fine strands.
It's traditionally made during Lent and Holy Week in Guatemala.
Yes, chilacayote en dulce is also used as a filling for other desserts and sweet breads.
