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Chilean mote con huesillos recipe
Chilean mote con huesillos recipe

Mote con huesillos is one of the most traditional desserts in Chilean cuisine, made from cooking dehydrated peaches (huesillos) and cooked wheat berries (mote), an absolute classic enjoyed during spring and the Fiestas Patrias (National Holidays).

How to make Mote con Huesillos?

Both mote and huesillos are products native to the Mediterranean climate found in central Chile. They are served in a glass with a spoon for scooping the wheat berries and breaking the peach into pieces for consumption.

Nutritional Information

Category: Desserts
Cuisine: Chilean
Calories: 300
Vitamins: A, B5, B12, C, K
Minerals: Iron, Potassium
Preparation: 3 hours
Cooking: 1 hour 45 minutes
Servings: 6 people

Mote con Huesillos dessert recipe


  • 250 g dried peaches (huesillos)
  • 250 g wheat berries (mote)
  • 100 g granulated sugar
  • 75 g chancaca (unrefined cane sugar)
  • 1 cinnamon stick
  • Fresh orange peel


  1. Wash the dried peaches thoroughly and soak them in plenty of water for at least 3 hours, preferably overnight.
  2. In the same soaking water, cook the dried peaches with the chancaca and orange peel until they boil. Maintain the cooking for about 45 minutes.
  3. After this time, add the granulated sugar and let it boil for another 30 minutes. Remove from heat, let it cool, and refrigerate.
  4. In a separate pot, boil the wheat berries in plenty of water for about 30 minutes or until they are sufficiently tender. Strain, cool, and set aside.
  5. When serving, add two tablespoons of cooked wheat berries to the bottom of the glass, then add two dried peaches, and finally fill with the juice.
  6. Serve the mote con huesillos immediately, chilled and cold, with a large spoon.

Sugar-free mote con huesillos

If you want to reduce your sugar consumption but still enjoy mote con huesillos, you can replace sugar with an equivalent amount of sucralose or stevia, which should be added to the preparation at the same time as sugar.

Did you know?

The renowned mote con huesillos beverage dates back to colonial times, following the Spanish introduction of wheat to Latin America. It was quickly adopted by Andean communities as flour or cooked grains.


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