Ripe Plantain Cachapa Recipe

ByFoodsDiary Staff

We continue teaching you how to cook different varieties of the delicious Venezuelan cachapas, because the truth is that we love them and besides being very easy to prepare, they are a perfect dish for people who suffer from gluten intolerance.

Well, what we present to you on this occasion is none other than the ripe plantain cachapa. After you taste its sweet flavor and tender texture, you won’t see cachapas in the same way. In addition, this is a very healthy dish since we will take advantage of all the benefits of the banana as well as its antioxidant, mineral and fiber properties.

Follow the recipe carefully step by step and you will see that you will want to repeat many times with this dish of plantain cachapas that we teach you.

Ingredients to make Ripe Plantain Cachapa:

  • ½ cup cornstarch (62½ grams)
  • 1 tablespoon of baking powder
  • 2 ripe plantains (plantains)
  • 2 eggs
  • 1 cup rolled oats (optional)

How to make Ripe Plantain Cachapa:

  1. Arrange the ingredients in the area where you will be working.
  2. And Let’s get to work to make these delicious banana cachapas!
  3. If you have followed my other recipes for typical Venezuelan dishes, you will see that there are other varieties of cachapas, the photos may be similar, but check the titles carefully because each dough is different like the one we are about to prepare, a cachapa without flour, with a sweet and soft flavor thanks to the banana.
  4. Grate the banana as finely as possible. In Venezuela, what in other countries is known as male banana is called a banana.
  5. Don’t confuse it with banana or banana.
  6. To make the cachapa dough, start by pouring all the ingredients into a bowl or container.
  7. Remember that the oatmeal flakes are optional, you can include them if you want to give the dough more texture or simply if you want to include them in your breakfast.
  8. Use a wooden spoon to mix the ingredients and integrate the ingredients very well until you create a homogeneous mass.
  9. Then, put a non-stick frying pan on the heat and lightly grease the surface to prevent the dough from sticking.
  10. Place a portion of the mixture in the pan and cook 5 minutes on each side.
  11. Grease the pan again when you finish cooking each of the cachapas.
  12. When serving the ripe banana cachapas, accompany with sweet or salty, with cream, butter or even honey with a little salty white cheese.
  13. These Venezuelan cachapas are perfect to eat for dinner, to start the day for breakfast or even for lunch.

 

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