Chilean Ulpo

Versión en español

To celebrate Chilean Independence month, the BRBC challenge was to cook with Chilean native ingredients, and I chose: Harina Tostada (toasted flour) wheat flour made with roasted grains to make Chilean Ulpo.
The word Ulpo comes from the Quechua, an indigenous language of the northern part of Chile and many other places in South America pre-arrival of the Spaniards. Ulpo means dry flour in Quechua.

Other uses are toasted flour in Chile mixed with wine, knows as Chupilca, or sprinkled over a freshly cut watermelon.

In the USA, you can get Harina Tostada in TuChileAqui.com

You may also like the recipe: Chilean Alfajores.

Chilean Ulpo

★★★★★ 5 from 1 reviews

• Author: Pilar Hernandez
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 1x
• Category: Drink
• Method: Raw
• Cuisine: Chilean

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Description

A very old Chilean drink.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup toasted flour
• 2 tablespoons sugar or honey
• pinch of cinnamon
• 2 tablespoons warm or hot water
• milk powder or whole milk, optional

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Instructions

Mix everything into a glass, stir. Try and fix the proportions to taste. You can add 1 cup of hot water or milk to make it a lot thinner. It’s up to you.

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Keywords: Ulpo, Chilean drink