Arepa Dominicana (Dominican Cornmeal Cake)

in Desserts

If someone offers you a Dominican arepa, don’t expect to get anything like the traditional Venezuelan or Colombian corn “pockets.” Instead, you will get a dense, sweet, cinnamoney cornmeal cake. Arepa is considered a dessert best enjoyed with a freshly brewed cup of coffee.

Arepa Dominicana (Dominican Cornmeal Cake)

Arepa Dominicana (Dominican Cornmeal Cake)

Recipe by Suellen PinedaCourse: DessertCuisine: DominicanDifficulty: Easy
Servingsservings
Prep time

10

minutes
Cooking time

1

hour 

Arepa is considered a dessert best enjoyed with a freshly brewed cup of coffee.

Ingredients

  • 1 TABLESPOON FLOUR

  • 1½ CUPS CORNMEAL (MASAREPA)

  • 1 13-OUNCE CAN COCONUT MILK

  • 3 CUPS MILK

  • 2 CINNAMON STICKS

  • 1/2 CUP GRANULATED SUGAR OR SUGAR SUBSTITUTE (SEE LABEL FOR AMOUNT EQUIVALENT)

  • 3 TABLESPOONS UNSALTED BUTTER + MORE FOR GREASING BAKING DISH

  • 1/2 TEASPOON VANILLA EXTRACT

  • 1/2 TEASPOON PUMPKIN SPICE (OPTIONAL)

  • 1/2 CUP RAISINS OR CRAISINS

  • 1/4 TEASPOON SALT

Directions

  • Pre-heat oven to 350ºF.
  • Mix raisins with a tablespoon flour and shake off excess. This will prevent raisins from sinking to the bottom of the cake. Reserve.
  • In a large heavy bottom pot, mix all ingredients except raisins and vanilla.
  • Wisk all together and cook over low heat until mixture has thickened, stirring constantly (about 5-7 minutes). Pay attention, as the mixture will cook very fast.
  • Fold in vanilla extract and raisins and remove from heat.
  • Remove cinnamon sticks and pour mixture on previously greased baking dish and bake uncovered for about 45 minutes to an hour, or until a knife comes out clean.
  • Serve at room temperature.

Notes

  • You can substitute low-fat evaporated milk for regular milk for an even richer consistency.