Sweet Corn Arepas
Latin Recipe
Sweet
Dessert
Easy
60'
Arepa Dulce is a typical dish of the Dominican Republic. It is a corn flour based cake that is traditionally prepared in an iron cauldron on top of burning charcoal. A metal lid is placed on top of the cauldron and then more charcoal is placed on top of the lid. This led to the expression "Como la arepa: fuego por arriba y fuego por abajo", meaning to be in a difficult situation or in a crossfire.
Ingredients
- 0.75 cup of butter
- 2 cups of Yellow Masarepa
- 3 cups of milk
- 2 cups of Coconut Milk
- 0.5 tablespoon of salt
- 0.5 cup of Sultanas
- 4 ramas of Nativo Cinnamon Stick
- 1 cup of GOYA Coconut Water
Preparation
- Preheat oven to 180° C. Grease a 22-centimeter round baking pan.
- In a large saucepan, mix the masarepa, milk, coconut milk, salt, raisins, cinnamon and sugar.
- Heat the mixture over medium heat. Stir constantly to prevent it from sticking to the bottom of the pot.
- When the mixture begins to boil, reduce the heat to low. Continue stirring and remove the pot from the heat when the mixture reaches a yogurt-like consistency.
- Remember to remove the cinnamon sticks.
- Pour the batter into the prepared pan. Place in the oven until the arepa is golden brown on top, about 40 minutes (insert a knife in the center to see if it is ready). Let the arepa cool before removing it from the mold and serve.
