Sweet Arepitas Recipe
Sweet arepitas are nothing more than a different version of the traditional Venezuelan arepas, made with corn flour, panela and anise. They are usually eaten as a snack stuffed with salty white cheese or alone. Although in some cases these ingredients are omitted, this time we will prepare the recipe for sweet arepitas with anise and paper, in the most traditional and delicious way.
At this article, we bring you this exquisite recipe that you can prepare with few ingredients, easy and very tasty to pamper the little ones or to treat yourself to a traditional flavor. Keep reading and discover how to make traditional sweet arepitas.
Additional Features: Cheap Cost, Fried, Venezuelan Recipes
Ingredients to make Sweet Arepitas:
- 150 grams of panela (paper, chancaca)
- 250 grams of corn flour
- 2 teaspoons of butter
- 1 teaspoon of anise seeds
- 1 pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon of cloves
- 2 jets of water
- 250 milliliters of oil for frying
How to make Sweet Arepitas:
1.The first thing you should prepare is the melao with panela. Grate the 150 grams and bring them to a boil with a splash of water until you get a kind of syrup.
Tip: If you have little time you can skip this step and add the grated panela directly to the sweet arepitas mixture.
2.Once the syrup is at room temperature, gather all the ingredients in a bowl, if you need to add more water to get a smooth consistency, add a splash and knead very well.
3.Make balls with the dough and flatten them to give it the shape of an arepita. Make them about 6 centimeters in diameter and less than an inch thick so that they cook well.
4.Preheat the oil to fry for 3 minutes and add them until they turn golden brown to obtain some delicious rounded sweet arepitas.
5.You will see that they are ready to turn when the edges are golden brown.
6.Serve the Venezuelan sweet arepitas with salty cheese and enjoy this delicious homemade dessert.
Sweet arepitas, a traditional recipe
This variation of arepa is made with melao de panela and anise. Many Venezuelans see it as breakfast and others as the snack par excellence, so it is common to enjoy them whenever you have the opportunity.
Although they are not the same for everyone, since they depend a lot on the temperature of the oil to make them puffy or thin, their flavor is something that never changes and what makes these delicious arepitas unforgettable for whoever tries them.
