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Ingredients:
4 cups arepa corn flour
4 cups water
3 1/2 cups of milk
(whole, reduced fat or skim)
2 12-oz cans evaporated
milk
3 or 4 cinnamon sticks
1/2 cup raisins
1 1/2 cups light brown
sugar
2 ½ ups coconut Milk
1 tbsp anise seeds
1 tbsp vanilla extract
1/2 tsp salt
4 tbsp butter or
margarine
Directions:
Add the arepa flour to
a large bowl with the water. Stir to eliminate clumps. The flour will swell up,
absorbing most of the water (this is what you want). Set aside.
Preheat your oven to
350 degrees. Meanwhile, heat the milk over a medium flame. Add the evaporated
milk, cinnamon sticks, raisins and sugar. Stir until the sugar dissolves, then
add the coconut cream (don't substitute coconut milk, they are not the same
thing), the vanilla extract, salt and anise seeds.Stirring continuously, let the mixture come just to a boil.
Add the damp arepa
flour. Mix well, breaking up the clumps, and let cook on the stove. Stir it
every minute or two to stop it sticking.
Use half of the
softened butter to grease a large baking pan.
When your arepa becomes
a thick porridge like mixture, you can put it in the baking dish. Then take the
remaining 2 tbsp of butter (may substitute with margarine) and cut it into thin
slices (it’s easier to this with a stick of butter), then spread over the
arepa,
Bake for 1 hour and 15
minutes, or until a toothpick comes out clean.
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