Thoroughly wash the Chaya leaves and remove any tough stems.
2
Bring 500 grams of Water to a rolling boil in a medium saucepan. Carefully add the Chaya leaves and blanch for exactly 2 minutes. Immediately drain the Chaya leaves and cool them under cold running Water or in an ice bath to stop the cooking process. Set aside.
3
In a small saucepan, combine 200 grams of Water and the Piloncillo. Heat over medium heat, stirring occasionally, until the Piloncillo is completely dissolved and a syrup forms. Remove from heat and let the Piloncillo syrup cool completely.
