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The traditional sweets of Holy Week

Today I bring you the most prepared sweets during the major week, in my town and my country they are typical of this season, but because it is a time of reflection and a visit to family and church, little is made very elaborate meals, nor do you eat meat, so it tends to make these types of sweets, very rich, so it invites you to prepare and try some of these recipes for Venezuelan sweets from Easter that I share with you so that you have them at hand, and we have also brought some of those who know a lot about Venezuelan cuisine. You can't miss them.

majarete

It is one of the favorite Venezuelan sweets at this time. It's a dessert that we inherited from indigenous ancestors. Very typical of the llanera region of the country, although widespread throughout the country, it is prepared with coconut, coconut milk, sugar and/or papelón (that is why there are those who have white, beige or brown), corn flour (currently the precooked one is used) and cinnamon.

Pascua


yucca fritters

Yucca or tapioca, widely used in Venezuelan cuisine and in some preparations performs the function that wheat flour does in other sweets. Confirm for yourself the sweetness of the parboiled pulp and the starch of this tuber. Here is this recipe, you will only need 250g of yucca, water, salt, grated white cheese, 1 egg and oil for frying. And we also tell you how to make melado de papelón (piloncillo, panela), or how we popularly call it “melao”.

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