Arepas Dulces con Anís

Sweet Arepas with Aniseed

Preparation info

  • Difficulty


  • 1 dozen to fourteen

    6 inch arepas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These are also from the Atlantic coast, and are similar to the Egg-filled Arepas, but with a little sugar and no egg. Delicious with hot chocolate or café con leche—that is how we had them before school as children.


  • 3 cups precooked white cornmeal*
  • 1 tablespoon sugar
  • teaspoons salt
  • 3 cups hot tap water
  • 1 teaspoon anise seeds, crushed
  • 4 cups oil for frying


  1. Place the cornmeal, sugar and salt in a bowl and mix with a fork. Add the water and anise seeds, and mix with your hands for about 1 minute, or until you have a soft homogenous mixture.
  2. Divide into 12 to 14 equal balls of dough.
  3. Place the balls between 2 sheets of plastic and with a heavy pan or pot cover flatten to ¼ inch.
  4. In a deep heavy pot, heat the oil to 325°F. Add the arepas one by one so that they don’t stick to each other.
  5. Cook about 2 to 3 minutes on each side. Remove them from the pot with a slotted spoon and drain over paper towels. They should look golden brown.
  6. Serve immediately.