For the Piura-style natilla

• 1 liter fresh goat’s milk (4 cups)
• 300 g chancaca or dark panela, chopped
• 100 ml water (⅓ cup plus 1 tablespoon)
• 30 g rice flour (¼ cup)
• 100 ml cold goat’s milk (⅓ cup plus 1 tablespoon), taken from the total amount
• 1 cinnamon stick
• 2 whole cloves
• 1 g baking soda (¼ teaspoon)

For the Dough

• 250 g all-purpose flour (2 cups)
• 3 g baking powder (¾ teaspoon)
• 1 g salt (¼ teaspoon)
• 5 egg yolks
• 30 g unsalted butter, melted (2 tablespoons)
• 30 ml pisco (2 tablespoons)
• 15 to 30 ml water (1 to 2 tablespoons)
• 30 g egg white (1 egg white), for sealing

For frying and finishing

• Vegetable oil for frying
• Powdered sugar for dusting