Colombia

COLOMBIA: Oblea

I’m making this on the recommendation of Yuliya Aleksandrovna, but worry I’m going to cause controversy amongst S. Americans over the name of the filling — ariquipe, dulce de leche, manja, caramel, cajeta. Some say you can taste a difference, some say they’re the same. I’m a simple man, trying to get by. This is my birthday posting — 23 today — but plan on going out for cake this evening. I can’t be expected to make my own birthday cake…there are limits. Big love to everyone, Tim 

INGREDIENTS:

1⁄2 lb all-purpose flour
1⁄4 cup water
1 pinch salt
Ingredients for arequipe (cajeta)
4 liters milk
2 lbs sugar

DIRECTIONS:

Place the flour in a bowl and slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).
In a machine to make obleas (similar to a waffle maker except that it is flat) pour in the center of the hot plate one tablespoon of the mixture, then flatten it with the other hot plate.

Let it toast a bit, then remove the circle from the plate.

Do the same for the next circle, and so on until the mixture is finished.
You need two circles to make one oblea.

Arequipe (Ariquipe):

Combine the milk and the sugar in a large saucepan and let it simmer while constantly stirring with a wooden or heavy plastic spoon, (do not use metal as it will crystallize the milk) until you see the milk changing colour to a nice light brown. Its consistency should be thicker at that time. It needs to be stirred for about 3 to 5 hours. You have to be very patient because the stirring has to be constant so it won’t stick to the pot.
Then let it cool down before tasting or spreading it on the oblea.

Making the oblea:
Place one circle on a plate and spread as much arequipe as you want over it. Place another circle on top. The oblea is now ready to be eaten.

The arequipe can also be served alone as a dessert. This is truly a delicious Colombian dessert.