Panquecas Venezuelanas de Milho Doce (Cachapas)
Cachapa Diga: kah-CHAH-pah
Cachapa é uma panqueca venezuelana feita com milho doce recém-moído, leite, açúcar e uma pitada de sal, cozida em uma chapa quente ou budare até ficar dourada nas bordas. É consumida em toda a Venezuela no café da manhã, como lanche de rua ou como refeição principal, mais famosamente dobrada com queso de mano ou outro queijo branco fresco. A textura é macia e ligeiramente granulada, com uma doçura natural do milho e um contraste salgado do queijo derretido. É um dos alimentos cotidianos mais reconhecíveis do país.
Panquecas Venezuelanas de Milho Doce (Cachapas)
Cachapa
Pronunciado kah-CHAH-pah
- Rende
- 4
- Preparação
- 15 min
- Cozimento
- 20 min
- Total
- 35 min
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: contém leite. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
For the cachapas
To serve
Modo de preparo
If using fresh corn, stand each cob upright in a wide bowl and cut off the kernels; if using frozen corn, drain it well and pat dry. Put the corn in a blender with the milk, sugar, salt, and 3 tablespoons (42 g) of the melted butter.
Blend in short pulses until you have a thick, coarse puree with small flecks of corn, about 20 to 30 seconds; do not blend to a smooth liquid. Let the batter rest for 10 minutes.
Heat a budare, cast-iron griddle, or nonstick skillet over medium heat and brush it lightly with some of the remaining 1 tablespoon (14 g) butter.
Pour about 1/2 cup (120 ml) of batter onto the hot griddle and spread it into a 6-inch (15 cm) round with the back of a spoon. Cook for 3 to 4 minutes, until the edges look set and the underside is golden.
Flip carefully with a wide spatula and cook for 2 to 3 minutes more, until the second side is golden and the center is cooked through and no longer wet. Transfer to a warm plate.
Repeat with the remaining batter, brushing the griddle with the remaining butter as needed. Serve the cachapas warm, topped with slices of queso de mano and folded in half, or with the cheese alongside.
Variantes regionais
Some cooks blend one egg into the batter for a richer, firmer pancake, and others serve cachapas with shredded beef, fried pork, or butter instead of cheese.
Notas do cozinheiro
- Very fresh, milky corn gives the sweetest, most tender cachapa; frozen corn works but drain it thoroughly so the batter does not become watery.
- Keep the heat at medium; too high will darken the outside before the corn batter cooks through.
- Serve immediately, because cachapas are best when hot and the cheese just begins to melt.
Sirva com
Serve hot with queso de mano or fresh white cheese, and coffee or hot chocolate.
Fazer com antecedência e armazenamento
The batter can be refrigerated for up to 1 day; stir before cooking. Cooked cachapas keep warm in a low oven for about 20 minutes.
