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Venezuela · Venezuelan

Cachapas

Venezuelan sweet corn cakes cooked on a pan, with classic cheese filling and a vegan avocado-and-bean version.

Folded Venezuelan cachapa with cheese filling on a plate
Venezuela Venezuelan 2 servings Prep 15 min Cook 15 min Total 30 min

Makes 2 cachapas, enough for 2 servings.

Cook each cachapa gently so the corn batter sets before folding.

Servings

Customize this recipe

Servings

Version

Intolerance / Allergy

Servings: 2 · Version: Classic

Always check ingredient labels and cross-contamination warnings.

Classic

Sweet corn cachapas filled with fresh white cheese.

The corn base is naturally gluten-free when certified, but the cheese contains milk protein and lactose.

Version

  • Vegetarian

Free from

  • Gluten
  • Egg
  • Tree nuts
  • Peanuts
  • Soy
  • +4 more

Contains

  • Milk protein
  • Lactose

Ingredients

  • 350 g sweet corn kernels
  • 40 g pre-cooked corn flour Use certified gluten-free corn flour if needed.
  • 3 g fine salt
  • 5 g sugar, optional
  • 5 ml neutral oil for the pan
  • 120 g fresh white cheese Contains milk and lactose.

Cooking method

Pan

  1. Blend the corn batter

    Blend the sweet corn with corn flour, salt and optional sugar until thick but still a little textured.

  2. Heat the pan

    Warm a lightly oiled non-stick pan over medium-low heat.

  3. Cook the cachapas

    Spread the batter into rounds and cook until the underside is golden and the top looks mostly set.

  4. Fill and fold

    Add cheese for classic or avocado and beans for vegan, then fold and serve warm.