The sweet arepa is a variety of this typical dish that is seasoned with what is known in Venezuela as papelón, which is nothing but the sugarcane juice, cooked to high temperatures. A hint of anise is also added, which is good for the aroma, common to other Creole foods such as the acemitas (bread) and golfeados (sweet bread) or you can just add regular water. A secret of some grandmothers is to punch a hole in the middle of the arepa, like a donut. That way, the arepa grows a bit fat when you fry them and shall be cooked better.
Ingredients
1 cup Pre-cooked Corn Flour | |
1 ½ cup Water | |
½ teaspoon Anise Seeds | |
¼ panela of Papelon or failing 4 tablespoons Sugar | |
1 pinch Salt | |
Vegetable Oil for frying (plenty) |
Utensils
Bowl |
Pan frying |
Plate |
Paper towels |
Preparation
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In a bowl mix the cornstarch with anise seeds, a cup of water sweetened with papelón or failing refined sugar and knead until dough is smooth.
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If the dough is too hard or cracks add more water. To sweeten the water with papelón dilute in it a whole or shredded piece.
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Shape into small balls and then flatten to make a small circle.
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In a skillet heat the oil for frying arepas, cook very quickly.
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It is advisable to fry one minute then flip carefully not to break the dough, at that time they begin to inflate and get fat, fry another minute.
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Remove to a plate lined with paper towels to drain a little oil.