These arepitas dulces (little sweet arepas) are a beloved treat from traditional Venezuelan cuisine. They’re sweetened with melao de papelón, a syrup made by simmering papelón (raw sugar cane, also known as panela or piloncillo) with water.
Besides that, these Venezuelan sweet arepas are perfumed with anise seeds for their unmistakable aroma. The cherry to the cake> they are fried and heavenly delicious
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A taste of my childhood
These sweet arepitas take me straight back to my childhood in Caracas. Whether it was my mom or my abuela Ligia making them, there was always joy in the kitchen when they were on the stove.
What makes them irresistible is how they puff up when fried: crispy on the outside, soft inside, and perfect when filled with shredded salty white cheese. They’re so delicious, you’ll want to enjoy them for breakfast, a mid-afternoon snack, or even dinner.
They remind me of mandocas—dangerously addictive. I don’t make them often because I try to avoid frying, but as my grandma says: “para un buen gusto, un buen susto.” So let’s get mixing.
Enri
Ingredients
- Grated papelón (panela or piloncillo)
- Anise seeds
- Salt
- Baking soda
- Harina P.A.N. (pre cooked arepa flour, not to be confused with cornmeal)
- All-purpose flour
- Venezuelan aged white cheese, finely shredded (optional)
- Neutral oil for frying
- Venezuelan llanero-style white cheese
How to make arepitas dulces
- Start by preparing the cane syrup (melao) by simmering papelón (raw sugar cane, also known as panela or piloncillo) with water until lightly thickened. Let it cool completely.
- Mix the syrup with anise seeds, salt, and baking soda. Gradually incorporate the flours until you get a smooth, soft dough.
- Form small balls, flatten them, and cut them into thin circles.
- Fry the arepitas in hot oil until they puff up and turn golden on both sides
- Drain on paper towels, fill with shredded cheese, and serve warm.
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Sweet Venezuelan Arepas with Papelón and Anise
Ingredients
For the cane syrup
- 2 cups (350 g) grated papelón (panela or piloncillo)
- 3 cups (720 ml) water
For the dough
- 2⅔ cups (640 ml)cane syrup (melao de papelón)
- 4 teaspoons anise seeds
- ½ 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
For the filling
- 4 cups (400 g) shredded salty white cheese (queso llanero or similar)
Instructions
- In a saucepan, combine the papelón and water. Simmer until it becomes a light syrup. Let cool completely.
- 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.
- Heat oil in a deep skillet over medium-high heat.
- 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.
- Fry in hot oil until they puff and turn golden on both sides. Drain on paper towels.
- Slice open and fill with shredded cheese. Serve hot and enjoy.
Nutrition
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