• 500 g peeled macre squash, cut into chunks (3 cups)
• 500 g yellow sweet potato, peeled and cut into chunks (3 cups)
• 700 g all-purpose wheat flour (5½ cups)
• 10 g instant dry yeast (1 tablespoon)
• 30 g white sugar (2 tablespoons)
• 5 g anise seeds (1 teaspoon)
• 2 g salt (½ teaspoon)
• 500 ml warm cooking water from the squash and sweet potato (about 2 cups)
• 1 liter vegetable oil (4 cups, for frying)

For the chancaca syrup

• 500 g chancaca, chopped
• 500 ml water (2 cups)
• 100 g brown sugar (½ cup)
• 1 cinnamon stick
• 4 cloves
• 5 g anise seeds (1 teaspoon)
• 1 strip orange peel
• 1 fig leaf, optional traditional ingredient
• 5 ml lemon juice (1 teaspoon)