How to Make Authentic Cachapas/Arepa de choclo
- La Tienda
- 1 day ago
- 2 min read
If you’ve ever walked through a market in Venezuela, the smell of sweet corn on a hot griddle is unmistakable. It’s the smell of Cachapas.
Traditionally, making these requires grating fresh, tender corn—a messy and time-consuming process that is almost impossible to do with the types of corn we usually find in Northern Europe. But there’s a shortcut that doesn't sacrifice the flavour. Using Harina P.A.N. Dulce, you can have steaming, sweet cachapas on your table in under 20 minutes.
What exactly is a Cachapa?
Think of it as the "sweet cousin" of the arepa. It’s a thick, golden pancake made from sweet corn dough. It’s soft, slightly charred on the outside, and almost always folded over a thick slice of melting cheese. It’s the perfect balance of sweet and salty.
Also known as Arepa de Choclo in Colombia
How to make Cachapas
Here is how to get the texture just right:
What you’ll need:
1 cup Harina P.A.N. Dulce
1 cup water (or milk for a creamier finish)
A pinch of salt
A tablespoon of melted butter (optional, but highly recommended)
The Process:
Combine the ingredients and stir until smooth. Let the batter rest for 5 minutes. It should be thicker than a standard pancake batter but still pourable.
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
Pour about half a cup of batter into the pan and spread it into a circle.
Wait for bubbles to form on the surface and the edges to look dry (about 3-4 minutes). Flip it gently. You’re looking for a deep, golden-brown colour.
The Perfect Filling: The "Sweet & Salty" Rule
A cachapa is only as good as what’s inside. Traditionally, we use Queso de Mano, but since we are in Estonia, we have to get creative!
The Local Choice: Use a thick slice of fresh mozzarella or a local Estonian "Kodujuust" (cottage cheese) mixed with a bit of salt.
The Traditionalist: Find a soft, white, brined cheese that melts easily.
The Extra Touch: Always spread a little extra butter on top of the cachapa while it’s still hot so it soaks into the corn.
Why use Harina P.A.N. Dulce?
Regular cornflour won't give you that "sweet corn" kick. This specific mix is designed to replicate the taste of choclo (tender corn).
The perfect pair is a refreshing Malta!
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