Venezuelan cachapas

Once again, we're here to introduce you to one of Venezuela's most exquisite dishes. Venezuelan cachapas, also known as corn cakes, are made with simple ingredients that give the dish a smooth and tender flavor.

Perhaps many of you know it by another name or with a different preparation style, this time we will show you the original recipe.

So, it's time for you to try Venezuelan cachapas!

Where do Venezuelan cachapas come from?
This time, the story of our Venezuelan cachapas will be short, since their origin comes from the indigenous people who were dedicated to the cultivation of corn.

Although they are not known in many countries, this custom and recipe is still consumed by Venezuelans who keep the tradition alive and in honor of its creators.

There are different types of cachapas that can be prepared depending on your taste and especially on the ingredients, since not all of them are available.

Although they can be replaced, it's not the same, as the flavor undergoes a slight change, but this doesn't mean you can't enjoy some wonderful Venezuelan Cachapas.

This time, we bring you Venezuelan cachapas cooked in a satin pan.

Let's begin!

How to prepare cachapas?
Before you start preparing Venezuelan cachapas, we recommend that you read the ingredients carefully. Since it's an original recipe, you might not be able to find the exact ingredients where you are, but as we mentioned before, you can substitute them.

The ingredients you will need are:
• 450 gr. of tender corn (if unavailable, you can replace it with canned corn)
• 20 g of wheat flour
• 20g of corn flour (we recommend using our PAN Flour which you can find in our online store)
• 2 Eggs
• ½ cup of milk
• 12 g of sugar
• 12 g of butter
• 1 tsp of salt
• 1 tsp of yeast

As you'll see, these aren't difficult ingredients to find. Corn might be one of the trickiest, as it needs to be fresh, but it can be substituted. For this recipe, we'll assume you'll be using fresh corn.

Step-by-step instructions for preparing Venezuelan cachapas
Once the ingredients are ready, it's time to prepare the Venezuelan cachapas, and for this, we recommend following these steps.

1. Boil the corn until tender and then remove the kernels (If using canned corn, drain the contents until there is no water left).

2. In a mixer, place the 20g of corn flour (you can buy it in our online store), the 20g of wheat flour, the 15g of sugar, the ½ cup of milk, the tsp of yeast and, finally, the tsp of salt.

3. After placing all the ingredients in the blender, blend them until you have a not-too-smooth paste.

4. Next, add the 15g of butter and the 2 eggs, and beat until well combined. Then place the mixture in a bowl covered with plastic wrap and refrigerate for 20 minutes.

Before removing the bowl from the refrigerator to begin preparing the Venezuelan cachapas, we recommend placing a little butter in a skillet over medium heat to prevent the batter from sticking. Once melted, use a ladle to pour a small amount of the batter into the skillet and spread it to a thickness of approximately one millimeter.

Brown on both sides, then remove and that's it!

The Venezuelan Cachapas are ready!
After a few minutes they are ready to enjoy, accompanied by whatever you like, whether it's a good cheese or a good filling.

To accompany these exquisite Venezuelan cachapas, we invite you to purchase Toddy, a perfect drink for this occasion.

Want to learn more about recipes like our Venezuelan cassava bread or the history of our PAN flour? Then we invite you to visit our blog where we'll be posting stories and news about the products available in our online store every week.

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