Prep Time
45 minutes

Cook Time
10 minutes

Total Time
55 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup sugar
• 1/4 tsp salt
• 1 cup canned coconut milk (DO NOT use the entire can of coconut milk. Just 1 cup)

Instructions

1. Combine flour, baking powder, sugar, and salt in a medium bowl. Wisk until well combined and add coconut milk. Mix until just combined. Flour your hands and work surface. Then knead dough until completely combined and tacky. Place in a bowl, cover with kitchen towel and let rest for 30 minutes.
2. Divide the dough in half. On a floured work surface roll one-half about 1/8 inch thin. Using a glass or biscuit cutter cut rounds in the dough and repeat with remaining dough.
3. Heat oil in a large skillet over medium-high heat. Test oil with a scrap of dough. It should puff and float. Once the oil is hot you can then carefully add dough rounds to the oil. Fry until dough puffs and then turn the rounds. Continue to fry until golden brown.
4. Transfer to a plate lined with paper towels to drain and cool. Serve warm and crisp.

Notes

If you have an allergy to coconut you can use whole milk in place of coconut milk.

Neither coconut flour or almond flour can be used as a substitute for all-purpose flour. They are both very dense flours and will not work for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• HULISEN Stainless Steel Professional Baking Dough Tools, Gift Package

• The Original Straight Rolling Pin

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 89Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 46mgCarbohydrates: 17gFiber: 0gSugar: 8gProtein: 1g

Categories: Appetizers Tags: bread, coconut recipes, fried, puerto rican

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→ 《 3 Recetas de AREPAS PUERTORRIQUEÑAS 》※【2022】↑↑ RECETAS BRUTALES

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En Puerto Rico se le conoce como domplin aunque su nombre original es dumpling dicha palabra proviene de la gastronomía Británica.

Como hacer 【Barriguitas de viejas…

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Como hacer 【Barriguitas de viejas 】Deliciosas

Te estarás preguntando porque le llaman domplin? una de las razones por la cual se cree que nació esa palabra es porque en los tiempo de lo colonos llegaron muchos barcos piratas a Puerto Rico que provenían de todo lados del mundo y estamos mas que seguros que entre todos habían británicos.

Así es como los lugareños al escuchar la palabra dumpling quisieron imitar dicha pronunciación y así es como nació lo que hoy conocemos como Domplin otra teoría  también muy acertada es que los esclavos africanos que provenían de las colonias inglesas situados al sur de la isla introdujeron dicha palabra.

➤ Pero te estas preguntando ¿Qué son los domplin?

En la cocina típica Puertorriqueña se le conoce como una torta o pan frito la cual se prepara exclusivamente de harina de trigo la cual se sumerge en aceite o manteca al momento de cocinarla.

Se pueden comer de muchas maneras para los guisos son un combinación espectacular también los podemos servir con jamón cocido y unas cebollitas salteadas van de maravilla.

Los dumpling tienen muchos nombres en este mundo de la gastronomía en la misma isla se les conoce también como:

• Tortas de harina
• Arepas en Vieques

En otros países también como República Dominicana se preparan y reciben otro nombre yaniqueques o yanikekes, en Suramérica en Argentina y Uruguay se les llama torta fritas y se bañan con azúcar son espectaculares.

Aunque muchos tienden a confundirlas con las arepas de Colombia o Venezuela no debe ser así ya que las arepas están elaboradas de harina de maíz blanco o amarillo es por ello que te vamos enseñar hacer los domplines boricuas toma nota de lo que necesitamos.

✪ Ingredientes para la receta de arepas boricuas

Suaves y crocantes arepas de Puerto Rico descubre como hacerlas

Rinde para 10-12 porciones

• 2 tazas harina de trigo todo uso
• 3/4 de onza de levadura
• 1/2 cucharadita de azúcar
• Sal al gusto
• 2 cucharadas de manteca
• 1/2 taza agua tibia
• Aceite o manteca para freír.

Cómo hacer domplin o arepas puertorriqueñas

Paso a paso para preparar la receta de almojábanas un rico plato Boricua y crujientes te van a dejar maravillado.

1. Esta receta es muy fácil solo necesitas pocos ingredientes y fuerza en la mano para preparar estos domplin o arepas Puertorriqueñas, colocamos en un recipiente la harina de trigo con la sal a tu gusto, la levadura, azúcar, la mantequilla de preferencia a temperatura ambiente y con la ayuda de nuestras manos comenzamos amasar la harina incorporando poco a poco el agua tibia.
2. Luego de amasar y formar una masa de consistencia elástica y uniforme la dejamos reposar unos minutos en la nevera para ayudarle a la levadura a crecer.
3. Transcurrido el tiempo en la mesa de trabajo vamos a espolvorear harina y amasamos nuevamente la masa luego formaremos bolitas y con la ayuda de nuestras manos formaremos círculos parecidos a un tortilla de  taco el tamaño es tu decisión.
4. En una sarten colocamos abundante aceite y vamos a freír cada unos de las arepitas que formamos las colocamos en aceite caliente, doramos por ambos lados esto puede tarde entre 2-3 minutos.
5. En un recipiente colocamos papel absorbente y extraemos nuestro dumplings puertorriqueños y dejamos reposar para quitar el exceso de aceite.
6. Listo ya tenemos nuestras arepas de Puerto Rico para que las disfrutes y prepares con tu platillo favorito.
7. Buen provecho!!

➤ TIPS

• Si te excediste con la cantidad de agua puedes agregar mas harina lo mismo puedes hacer si no te quedo una masa uniforme y suave incorporas mas agua.

✪ Quieres saber como puedes acompañar estas arepas de Puerto Rico disfruta estas recetas.

Te traemos una variedad de domplin o arepas para que las prepares con diferentes ingredientes y puedas disfrutarlas son fáciles de hacer y deliciosas de comer.

➤ AREPAS DE COCO

Suaves y esponjosas arepas de coco un sabor único

Sabor único y delicioso del caribe esta combinación exquisita te va dejar con ganas de comer todos los días.

✪ Ingredientes para la receta de arepas de coco.

Rinde para 14-18 unidades

• 2 Libras de harina de trigo o todo uso tamizada
• 1 1/2 Barra de mantequilla
• 1 Huevo
• Sal
• 1 Lata de crema de coco tu favorita
• 3 Tazas de agua tibia
• Azúcar

✪ Como hacer arepas de coco Puertorriqueñas.

Aprende y disfruta de estas maravillosas arepas o domplin al estilo de la cocina de Puerto Rico.

1. Vamos incorporar todos los ingredientes secos en un recipiente la harina, sal, azúcar y la mantequilla con nuestras manos vamos a mezclar hasta integrar todos los ingredientes.
2. Con los ingredientes secos mezclados es momento de añadir la crema de coco y el agua de poco a poco hasta formar una masa suave y bien integrada.
3. Dejamos reposar unos minutos para proceder a formar las arepitas de coco.
4. Tomamos un poco de la mano y formamos una bolita para luego aplanarla hasta formar un circulo el tamaño depende de tu gusto puede ser grande o pequeña.
5. En una sarten con abundante aceite vamos a freír cada una de las arepas de coco hasta que estén doraditas en ambos lados.
6. En un recipiente colocamos papel absorbente y retiramos el exceso de aceite que tengan.
7. Listo a disfrutar las arepitas de coco de Puerto Rico.

➤ Arepa de ajo boricuas

Para los sabores únicos y deliciosos estas arepas de ajo te dejaran encantado

Solo necesitaremos pocos insumos toma nota

✪ Ingredientes

• 2 Libras de harina de trigo
• 1 taza de mantequilla
• 1 ajo picado
• 1/4 Taza de leche
• 1/4 Taza de agua
• Sal al gusto
• 1 Huevo
• Polvo de ajo a tu gusto

✪ Como hacer arepas de ajo al estilo boricua.

Descubre como se prepara esta receta típica de domplin puertorriqueños.

1. El procedimiento es similar colocamos los ingredientes secos en un bowl o recipiente la harina, sal junto con la mantequilla vamos a incorporarlo muy bien con ayuda nuestras manos.
2. En otro recipiente batimos todos los ingredientes líquidos como lo es la leche, el agua para incorporarlos a los ingredientes secos.
3. Incorporamos esta mezcla en la harina junto con el ajo picado y el polvo de ajo poco a poco hasta formar una masa homogénea y suave, dejamos reposar unos minutos antes de hacer nuestras arepas de ajo.
4. Una vez reposada tomamos una porción de la masa y formamos bolitas de masa del tamaño de una pelota de golf y procedemos aplastar hasta formar una circunferencia.
5. En una sarten con suficiente aceite colocamos cada uno de las masas aplanadas y cocinamos hasta  que estén doraditas por ambos lados.
6. Sacamos y colocamos en papel absorbente para retirar el exceso de aceite.
7. Listo ya tenemos nuestras arepas de ajo para que las disfrutes y prepares
8. Buen provecho.

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Latin American vocabulary0001

Navigate the markets and menus of Latin America for ease and ease.

Pov’yazani z:

Acarajé : Afro-Brazilian street hedgehog, made with black-eyed peas and dried shrimp.

Ahiot : A deep earthy color with slightly acidic, earthy relish. They often vikoristovuyut like a natural barvnik, to give a yellow eye to such products, like butter and syrup.

Adobo : Marinade. Dry adobo – all spices for rubbing meat, ribeye or birds.

Ajiako : Pivdenny American soup with chicken and root crops.

Aji : Also known as the Peruvian hot pepper, a unique type of chili that avenges sprats of different breeds. Finely refined into powders, the stinks are of different colors and have a characteristic fruity relish. Aji is also a term for pivdennoamericanskoy salsa, yak served before stew and soup.

Ajo : Watchmaker.

Albondigas : Meatballs.

Arepas : Bread based on corn from the Andes groves in the Americas.

Arroz con Gandules Puerto Rican Christmas Grass with Rice cooked with Pigeon Peas.

Arroz con Leche : Latin American licorice rice pudding, which can be mixed with condensed milk or coconut milk.

Arroz con Pollo : In the translation of the Spanish “rice with chicken” the traditional line is extended in all of Latin America.

Avocado : Botanical fruit, avocado sounds like a vegetable. Avocados are widely planted in Latin America since the Aztecs, Mayans and Incas.

Bacalao : Dried salted cod, popular in the United States of Latin America.

Bacon : Be it a cut of meat, take from the sides, belly or back of a pig, which can be smoked and/or smoked.

Batidos : Milkshake or smoothie made with fresh fruit.

Licorice peppers : Large fruits of a ring-shaped form, which give different colors, such as yellow, red, green and orange, and do not get the warmth of riches of other varieties of chili.

Boniato : Bulba, also known as licorice, potatoes, yams from Florida and kamot. Wine similar to licorice potatoes, but short and roundish with white, licorice and bog-thick pulp.

Bunuelos : Donut pancakes seasoned with syrup or honey, and often with anise and cinnamon.

Caipirinha : Brazilian cocktail with cachaca (cognac with zucrum), zucrum and lime juice.

Calabaza : Large round patisson licorice. Yogo is often called a zahidnoіyskiy harmelon, shards of wine for rosemary and zabarvlennyam nagadє garbuz.

Canela : Cinnamon.

Carnitas : Pork lubricated, served with cornbread and salsa. In translation, tse means “m’yasne m’yaso”.

Casuela : Sitne meat stew, found in Chile and other parts of North America.

Sevice : Syrah fish or seafood marinated in sour citrus juice. Sevіche is often flavored with greens, chili and other ingredients.

Champurrado : Warm thick Mexican drink based on chocolate.

Chicharrón : Fluff is lubricated with pork skin, like a snack.

Chicharron de Pollo : Oiled trigger, popular in the Dominican Republic.

Chimichurri : A condiment similar to pesto from Argentina, as it is made on the basis of parsley, olive oil and often beaten with grilled meat.

Chipotle pepper : Smoked jalapeno chili. Available canned, with sauces and dried.

Churros : A Latin American dessert similar to donuts or pechivo.

Chocolate : The hedgehog has been fertilized, as it turns from the cocoa tree. Cocoa, rooted in lowland, tropical Pivdenny America, cultivated for 3000 years in Central America and Mexico.

Horizo ​​ : Gostra pig cowbass. Mexican chorizo ​​with fresh pork; Spanish chorizo ​​vicorist smoked pork.

Chupes de Corvina i Camarones : Smoky bass and shrimp.

Cilantro : This leafy herb, also called coriander, is essential for Latin American culinary traditions, especially Mexican, Andean and Brazilian.

Cinnamon : Mexican cinnamon. Also, yak Ceylon cinnamon for the island, de vin vinic.

Coconut : Plіd, which arrived to the city of Bahía, Brazil in 1553 rotations and stars, expanding throughout Pivdenny America. Latin American cuisine victorious like milk, so is meat.

Cotio : Mexican sir, also known as Queso Anehado abo “vitrimania sir”. Tsei saltoni, sour syrup, which is sold in small mugs or in large blocks, can be made with such a texture, like Feta, or else it’s good for rubbing. Sir, what to cry, you can vicorate in tacos, soups, salads, or on kvass.

Kmin (comino) : This is a strongly aromatic, self-sustaining spice vicory found in foodstuffs from pubs in Africa, Mexico, India and Western Asia.

Dulce de Lechet : It tastes like sauce and caramel-like zucchini.

Empanadas : Stuffed, spicy Spanish style.

Feijoa : Subtropical plaid native to the meadows of Brazil and parts of Paraguay and Uruguay. A close relative of guavi, it has an oval shape, thin green skin and tastes like juice, creamy color pulp and licorice fragrant relish.

Flan : Custard dessert covered with caramel, similar to cream caramel.

Frijoles : A term for kvass, which sounds like vicor in Mexico.

Guava : Subtropical plaid with green skin and licorice, erysipelas, which is popular in all of Latin America.

Jalepeño : Medium hot chi, more like hot chili, popular in Mexican cuisine.

Jicama : Like the Mexican potato or the Mexican rape, this great crispy root is good like the orphan, so it looks light.

Locro : Sitne, thick stew, like a start to avenge corn.

Mango : Whole fruit can be stocked, juice, licorice pulp, if it is fully ripe. Originally from Asia, popular with Latin American cuisine.

Manteca : Lard.

Passion fruit : Also called passion fruit. Round fruit rosemary with lime with bright orange, strongly smelly and tart pulp.

Masa Harina : Boroshno, made from dried masi (chalked dried corn, cured with vape), which is used for tamale.

Malanga : Natural bulb with a short brown skin and soft cream color. Viroshchuєєєєєєєєєєє and vykoristovuєtsya in the tropics of America and є important їzhey in the Caribbean Islands and Venezuela.

Corn : Corn.

Matambre : Argentine flank steak, rolled greens, egg and vegetables.

Migas : A traditional meal for snacks in Spanish and Portuguese cuisines, to eat eggs from leftover bread or shortbread.

Mojito : Cuban cocktail made with rum, lime juice and fresh mint.

Mojo : A spicy sauce that lets you taste the least olive oil, garlic and citrus fruits, as well as sumish cumin, paprika and other spices.

Mondongo : Classic Puerto Rican and Dominican dish with plantain purée with teapot and giblets.

Mofongo : Puerto Rican and Latin American herb, mashed with psyllium and pork rinds.

Natilla : Licorice custard.

Nopale : Typical Mexican natural cactus also known as prickly pear. Vikoristovuetsya either the number of roslin, or the leaf. It is called “nopalitos” if the leaves are shaped like small pieces.

Pabellon Criollo : Venezuelan grass with curly gingerbread, black sour and rice.

Papas: Potato : Papas fritas – oiled potatoes.

Pastel de Chocio : Meat stew, cover with corn flour.

Pernil : Marinated and lubricated dish of pork on the shoulders, which is popular in Puerto Rico and the Dominican Republic.

Pikadillo : Sounds like chives in Cuba, in Mexico and in Latin America, most importantly yalovichi minced meat, mixed with tomatoes, tsibuleya, chasnik and other regional rice ingredients, and often served with bats In Mexico, yoga is sometimes vicarious like a filling for tacos. Yogo can also be cooked like a stew. The name resembles the Spanish word “picar”, which means “trim” or “rubat”.

Pina : Pineapple.

Plantain (Platanos): A member of the banana family, which is a common vicarious plant in a boiled species. Plid maє licorice, banana-like relish and brown-black skin in a mature state. Yogo can be served as piquant, so licorice.

Plataconi : Psyllium chips.

Poblano : Fresh green chili, especially popular in Mexico and Central America. When hanging yoga, they call ancho-chili.

Pollo Borracho : Classic Cuban and Puerto Rican stew with chicken. In translation, tse means “p’yana trigger”.

Ponche: Holy Dominic and Puerto Rican toppings, similar to egg and often mixed with rum.

Pozol : White soup with homemade mother’s and salted pork.

Pupas : Tovsta kukurudzyana shortbread, often stuffed with cheese.

Queso Fresca Blanco : Salted, hard, white sir, similar to mozzarella abo Münster. In translation, tse means “fresh white sire”.

Quinoa : Says “KEEN-wah”. Krykhitne, old grain, like the Incas grow, and dosi intensively grow in the Andes region, which is in Pivdenniy America. Quinoa with a high content of protein and fattening speeches;

Rekaito : Basis for stew, soups and meat, cooked with chives, cilantro, cibula, and spices.

Ropa Vієya : Special dish of Spanish chickadee, cooked on the back or flank steak with tomato sauce and served with rice.

Saffron : Small orange rills from crocus vines, like vicarious, in paella and other herbs with rice, soups and curries, and also in some bakery sprouts. Saffron adds color and relish.

Salsa Verde : A green sauce that resonates with Mexican cuisine.

Sancocho : Root American stew.

Sangria : Wine punch, usually from Spain and Portugal. The word sangria is similar to sangre, which means “shelter”.

Sazon : Seasoned with salty sumish, which is celebrated in Latin America and Mexico, and often includes cilantro, ahiot and chapel.

Green qibul : Qibul with mild relish. Sound vikoristovuyutsya like white bottoms, so green tops. In Braille they are called “little green cibulae”, and in Peru they are called “Chinese cibulae”.

Sofrito : Sumish fried vegetables, sound including cibula, chives, bell peppers, tomatoes, herbs and spices. Sofritos is the essential basis for rich stews and meat herbs.

Sopa de Mariscos : Latin American seafood stew.

Sopes : Greased with Mexican corn dough, complete with kvassole, meat and cheese.

Spanish olives : Aromatic green olives that make a different rose and often stuffed with pimento.

Spanish cybula : Spanish cibula comes in three colors – yellow, red and white. Zhovta tsibulya povnotsіnny and nadіyny for preparing mayzhe be something. Chervona cibulya is corisna for cooking on the grill and for a fresh look. White onions with a golden color and licorice relish combined with traditional cibulae, which win in classic Mexican cuisine.