Cachapa with white cheese
Cachapa is a traditional Venezuelan dish that is also known as Arepa de Chóclo in Colombia. This corn pancake is cooked on the grill or budare and the preparation process is very similar to that of a pancake.They are usually accompanied with soft or hard white cheese, butter, or meat. It's an excellent recipe for any time of day and to share with the family.
- Pan / Budare
- 500 gr. soft sweet corn (canned)
- 50 gr. Sweet corn flour PAN
- 20 gr. Sugar
- 20 gr. Butter
- 2 Eggs
- 120 ml. Milk at room temperature
- 1 pinch of salt
- Mix the sweet corn, milk, sugar and salt in a blender until a liquid mixture is left. Then add the corn flour, butter and the two eggs and mix a little more.
- The mixture should be thick. If you feel like it is very runny, add a little more pre-cooked cornmeal.
- Put the mixture in the fridge for about 30 minutes.
- Heat a pan or budare and add butter to prevent the cachapas from sticking. Using a spoon, add the mixture in the center of the pan / budare. The diameter of the cachapa should be about 15 centimeters and a thickness of no more than 1 centimeter.Let it cook until the edges look golden and the cachapa starts bubbling in the center, indicating that it is already drying. Using a spatula, check to see if it was cooked from below and make sure it is not attached to the pan.Turn the cachapa over and let it finish cooking.
- Take the pan off the heat and add half of the cachapa butter to taste and a piece of cheese. Using the spatula, close the sheet metal by folding the side with no content on top of the side with content.Apply some pressure and always make sure that it doesn't burn on both sides.
- Serve the cachapa on a plate. You can add more butter if you want.
Tried this recipe?Let us know how it was!