🧂 Ingredients
- 400g Cuajada(Fresh, unsalted cheese, often found in Latin American markets. It should be firm enough to slice.)
- 200g Panela (or piloncillo)(Unrefined whole cane sugar, typically sold in cones or blocks. If using blocks, break into smaller pieces.)
- 1/2 cup (120ml) Water(For making the syrup.)
👨🍳 Instructions
- 1
Prepare the Melao (Syrup): In a medium saucepan, combine the panela and water. Place over medium heat. Stir occasionally until the panela has completely dissolved. Once dissolved, bring the mixture to a gentle boil. Continue to simmer, uncovered, for about 15-20 minutes, or until the syrup has thickened to a syrupy consistency. It should coat the back of a spoon. Be careful not to overcook, as it can become too hard when cooled. Remove from heat and let it cool slightly.
⏱️ 20 minutes - 2
Prepare the Cuajada: While the syrup is simmering or cooling, carefully slice the cuajada into approximately 1-inch thick pieces or cubes. Arrange the pieces on individual serving plates or a single platter.
⏱️ 5 minutes - 3
Assemble and Serve: Once the syrup has cooled slightly (it should still be warm and pourable, not piping hot), generously drizzle it over the sliced cuajada. Serve immediately while the cheese is still slightly warm and the syrup is luscious.
⏱️ 2 minutes
💡 Pro Tips
- ✓The contrast between the slightly salty, fresh cuajada and the sweet, molasses-like melao is key to this dessert's appeal.
- ✓Ensure the syrup is warm but not boiling hot when pouring over the cheese to prevent the cheese from melting completely.
- ✓This is a very traditional and simple dessert enjoyed across Colombia, often served after meals.
🔄 Variations
- For an even richer dessert, serve with a dollop of Arequipe (dulce de leche) alongside the cuajada and melao.
- Adjust the amount of syrup to your personal preference. Some enjoy it with a very light drizzle, while others prefer a more generous coating.
🥗 Nutrition
Per serving