doce de chila



  • The tough threads of chila or vegetable spaghetti, separated, refrigerated in water overnight, drained, blanched, drained and cooked over medium heat with an equal weight of sugar, drained, the syrup boiled with a cinnamon stick to 116°C and added back to the strands off the heat. Cooled and bottled. Used in sweets and in place of marmalade or jam.