If someone offers you a Dominican arepa, don’t expect to get anything like the traditional Venezuelan or Colombian corn “pockets.” Instead, you will get a dense, sweet, cinnamoney cornmeal cake. Arepa is considered a dessert best enjoyed with a freshly brewed cup of coffee.
Arepa Dominicana (Dominican Cornmeal Cake)Course: DessertCuisine: DominicanDifficulty: Easy
Arepa is considered a dessert best enjoyed with a freshly brewed cup of coffee.
1 TABLESPOON FLOUR
1½ CUPS CORNMEAL (MASAREPA)
1 13-OUNCE CAN COCONUT MILK
3 CUPS MILK
2 CINNAMON STICKS
1/2 CUP GRANULATED SUGAR OR SUGAR SUBSTITUTE (SEE LABEL FOR AMOUNT EQUIVALENT)
3 TABLESPOONS UNSALTED BUTTER + MORE FOR GREASING BAKING DISH
1/2 TEASPOON VANILLA EXTRACT
1/2 TEASPOON PUMPKIN SPICE (OPTIONAL)
1/2 CUP RAISINS OR CRAISINS
1/4 TEASPOON SALT
- Pre-heat oven to 350ºF.
- Mix raisins with a tablespoon flour and shake off excess. This will prevent raisins from sinking to the bottom of the cake. Reserve.
- In a large heavy bottom pot, mix all ingredients except raisins and vanilla.
- Wisk all together and cook over low heat until mixture has thickened, stirring constantly (about 5-7 minutes). Pay attention, as the mixture will cook very fast.
- Fold in vanilla extract and raisins and remove from heat.
- Remove cinnamon sticks and pour mixture on previously greased baking dish and bake uncovered for about 45 minutes to an hour, or until a knife comes out clean.
- Serve at room temperature.
- You can substitute low-fat evaporated milk for regular milk for an even richer consistency.