Arepas Carisecas (Sweet Arepas)

by Erica Dinho on April 5, 2014

Carisecas Recipe

Arepas are a very important part of the Colombian cuisine and one of my favorite Colombian foods. There are many variations of arepas prepared throughout the country. We have arepas de choclo, arepa de huevo, arepa blanca, arepa rellena de queso, arepa boyacence, arepiita frita, and arepa santandereana, and more!

Arepas Carisecas (Sweet Arepas)

Arepas Carisecas are from El Santander region of Colombia. Traditionally these arepas are made by soaking and grinding dried yellow corn to make the dough. The dough is then mixed with panela, butter and eggs, then shaped into patties and baked on hot stones in coal-fired ovens until cooked through and served with butter.

Arepas Carisecas (Sweet Arepas)

This time I used yellow masarepa (precooked corn flour) to make my carisecas, because the process is simpler and faster. But feel free to make them the traditional way using dried corn if you prefer. Either way, these arepas are sweet and absolutely delicious.

Buen provecho!

Arepas Carisecas (Sweet Arepas)



(4 to 6 arepas)

  • 1 cup (8oz) grated panela
  • 3 cups of water, or more if necessary
  • 2 cups of yellow masarepa
  • 2 beaten eggs
  • 1/2 cup of melted butter
  • Pinch of salt
  • Cooking spray

Arepas Carisecas (Sweet Arepas)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arepas Carisecas (Sweet Arepas)

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{ 9 comments… read them below or add one }

1 Belinda @zomppa April 5, 2014 at 6:13 PM

Oooo – hits the spot!


2 Corina April 6, 2014 at 1:38 AM

I’ve never had arepas before – they are totally new to me but these look really delicious. I imagine that warm with melted butter they are a real treat.


3 Angie@Angie's Recipes April 6, 2014 at 10:25 AM

So beautifully golden brown and wonderful..have to google what panela is…


4 Erica Dinho April 6, 2014 at 10:47 AM

Angie, here is some information about panela:


5 grace April 8, 2014 at 1:48 PM

i can imagine a lot of things i’d like to slather on one of these–what a great staple recipe!


6 Emily Swantner April 21, 2014 at 10:28 PM

Erica, can you tell me the method using dried corn? I brought some maiz cuchuco amarillo back from Colombia recently. Can I use it in this recipe? If not, can you tell me how to use the cuchuco? Are there any recipes on your blog using it? Many thanks, emily


7 Erica Dinho April 22, 2014 at 9:18 AM

This is a recipe for Cuchuco de Maiz:

I will be posting a recipe for arepas using dried corn this week.


8 claudia September 12, 2014 at 10:06 AM

la masa quedo arenosa y no pude armar la arepa, segui todos los pasos. alguien sabe q puede haber pasado?


9 Erica Dinho September 12, 2014 at 10:39 AM

La proxima vez puedes añadir agua hasta que tengas la masa suave y debes amasar muy bien.


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