Arepitas dolci venezuelane con papelón e anice

Ingredienti

• 2 cups (350 g) grated papelón (panela or piloncillo)
• 3 cups (720 ml) water
• 2 2/3 cups (640 ml)cane syrup (melao de papelón)
• 4 teaspoons anise seeds
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups (240 g) precooked corn flour (like Harina P.A.N.)
• 8 tablespoons 64 g all-purpose flour
• 4 tablespoons 30 g aged white cheese, finely shredded (optional)
• Plenty of vegetable oil for frying
• 4 cups (400 g) shredded salty white cheese (queso llanero or similar)

Preparazione

1. 1

   In a saucepan, combine the papelón and water. Simmer until it becomes a light syrup. Let cool completely.

2. 2

   In a mixing bowl, stir together the syrup, anise seeds, salt, and baking soda. Gradually add the flours and knead until smooth. Rest for 5 minutes.

3. 3

   Heat oil in a deep skillet over medium-high heat.

4. 4

   Shape the dough into small balls, flatten them between plastic, and cut into 2.5-inch (6.4 cm) rounds about ¼ inch (0.6 cm) thick.

5. 5

   Fry in hot oil until they puff and turn golden on both sides. Drain on paper towels.

6. 6

   Slice open and fill with shredded cheese. Serve hot and enjoy.