Place the panela and water in a small pot and cook over medium-low heat until the panela is dissolved completely and has a syrup consistency, then set aside.
In a medium bowl combine masarepa, panela mixture, beaten eggs, salt and melted butter. Knead with your hands until a dough is formed (add water if necessary), then cover and set aside for ten minutes.
Divide dough into 4 or 6 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 1/2-inch thick.
Heat a non-stick skillet over medium-low heat and add cooking spray. Add the arepas and cook, moving them around the pan, rotating them occasionally, about 3 minutes on each side, until a crust forms or they are golden brown. Serve hot with melted butter.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 578 (72%)|
|Amt Per Serving||% DV|
|Total Fat 64.2g||86 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 164.5mg||51 %|
|Sodium 507.1mg||17 %|
|Potassium 270.5mg||7 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 48.2g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 800
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