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Recipes with papelón

3 recipes that use papelón, with photos, step-by-step instructions and cook times. The quickest, Café guayoyo, takes 10 minutes. It is most often cooked with anise seed, baking powder and butter.

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Arepitas dulces

In Lara and the Andean states of Trujillo and Mérida, breakfast often comes with a basket of arepitas dulces: small, puffy fried arepas made with corn and wheat flour, sweetened with papelón (unrefined cane sugar) and scented with anise seed. They are crisp outside, soft and cakey inside, and are split and filled with salty white cheese or eaten with coffee. The common mistake is frying them in oil that is too hot, so they brown before the middle cooks; keep the oil at about 170 °C. If you fill them with cheese, note that some white cheese is made with animal rennet, so choose a vegetarian one. Chef's tip: dissolve the papelón in the warm water first, so the sugar is spread evenly and doesn't form dark burnt spots in the oil.

40 minVenezuelanBreakfast & Brunch
by KrazyBadal 0 views

Café guayoyo

In the coffee villages of the Venezuelan Andes, in Trujillo, Mérida and Táchira, the day starts in the dark with a pot of guayoyo, and it never really stops: a cup at breakfast with arepas, one mid-morning, one after lunch, one at the bodega counter in the afternoon. Guayoyo is the opposite of a short, dark negrito: plenty of water through a modest amount of coffee, poured through a colador de tela, a cotton cloth sock on a wire ring. It is light-bodied, mild and clean, closer to tea in strength, with gentle chocolate notes and almost no bitterness, so it is easy to drink cup after cup. It still has caffeine, so count the cups. The common mistake is pouring boiling water onto the grounds, which pulls out bitter flavours; let the kettle rest off the boil for a minute first. Never wash the cloth with soap either, or every cup tastes soapy. The coffee is ready when it runs through amber-brown, clear enough to see the bottom of a white cup. Sweeten with papelón (raw cane sugar) if you like. Chef's tip: keep the rinsed cloth in a jar of water in the fridge between uses so it never smells stale.

10 minVenezuelanDrinksVeganGluten free
by KrazyBadal 0 views

Papelón con limón

Papelón con limón is the cold drink of Venezuela, served in jugs alongside arepas, empanadas and every Sunday lunch, and sold by the glass from street stalls in the heat of Maracaibo and the plains. Papelón is the Venezuelan name for panela, the dark block of unrefined cane sugar; melted into water and mixed with lots of fresh lime, it tastes like a caramel-scented lemonade. The hot Colombian cousin is aguapanela. Chef's tip: dissolve the papelón in warm water first, then chill; it never fully dissolves in cold water and leaves grains at the bottom.

10 minVenezuelanDrinksVeganGluten free
by KrazyBadal 0 views

Goes well with papelón