Ingredients
3 tablespoons cornflour (maize or cornstarch)
2 cups of light sugar syrup
1 cup granulated sugar
4 limes, zest of, finely grated
2 12 cups icing sugar (confectioners sugar)
Method
Sources
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Recipe1M+
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Measures sugar concentration for jams, syrups, fermentation
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Measures sugar concentration for jams, syrups, fermentation
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Strip kernels cleanly off the cob — salads, salsas, succotash
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place the first 4 ingredients in a large bowl and mix well - traditionally with your hand. dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb! cut the sausage into 3cm pieces. do this at an angle to create lozange or diamond shapes. bake on middle shelf at approx 170c until set but still pale in colour. they should not be golden. when cooled slightly, drop one by one into the syrup. hold on a fork and allow excess to dribble off before slowly dropping into the sugar. re-dip with sugar 5 mins later and pop into paper cases. for the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. it needs to be nice and light - just enough to hold the icing sugar on.