Venezuela Bien Me Sabe recipe
The Venezuela Bien Me Sabe recipe is this traditional Venezuelan dessert that I have always loved – Bien Me Sabe – which means “it tastes good to me.” I discovered about Venezuelan food and this particular dessert has become a staple in a lot of homes – so I set out to learn how to make it. I will show you the way to make this delicious treat in this guide while sharing my experience with you.
Initially you have to have custard, sponge cake and meringue, and fruit like cherries and raisins. I use good ingredients so my Bien Me Sabe is rich and flavorful. You are able to find these ingredients at your supermarket or bakery or even make them from scratch. I find making the sponge cake and custard from scratch gives the dessert more authentic flavor.
Once you have your ingredients, begin assembling the Bien Me Sabe. I first soak the sponge cake in milk, vanilla and sugar. You can reduce the liquid amount to what you want but I find a good soaking helps the cake flavors come through. Then I spread a layer of custard over the cake and handle it equally. Your custard ought to be thick and creamy – velvety.
I top the custard with meringue and it gives the Bien Me Sabe crunch and texture. I make my meringue using granulated sugar and egg whites. You may even sprinkle some sugar with the meringue for added texture and flavor. Finally, I top the Bien Me Sabe with fruit (raisins and cherries).
I’m almost done assembling the Bien Me Sabe and can hardly wait to taste the finished product. I bite and it’s moist cake with custard and crunchy meringue. Love how flavors and textures combine for a unique dessert. With this guide you ought to be able to make your own Bien Me Sabe at home as well – I really hope you like it as much as I do. I am certain with just a bit of practice you are going to be whipping up this classic Venezuelan dessert quickly and your family will like it.
Ingredients
For the Cake
White Cake Mix
Eggs
Vegetable Oil
For the Coconut Cream Filling
Coconut Cream
Milk
Salt
Egg Yolks
Cornstarch
Sugar
Vanilla Extract
Heavy Whipping Cream
Coconut
For the Syrup
Sugar
Water
Rum
For the Meringue Topping
Sugar
Water
Corn Syrup
Egg Whites
Garnish
Coconut
Cinnamon
Directions
Prepare the Cake
- Warm the oven up to 350 degrees Fahrenheit. Spread wax paper into an 8-by-13-inch pan. Pour batter into pan after mixing cake mix according to directions. Cook in the oven as directed on the packet. Once cooled, take the cake out of the oven.
- Prepare Coconut Cream Pudding
- Simmer the coconut cream, milk, and salt in a medium pot.
- In a separate bowl, whisk the egg yolks, cornstarch, and sugar until smooth. Set aside while the milk is heating.
- Take the milk off the heat when it begins to simmer, and then quickly whisk in approximately a cup of the hot milk into the egg mixture.
- Return the pot to the fire and pour the egg mixture back into it. Bring the cream mixture to a boil and cook, stirring frequently, over medium-low heat until it thickens. Take off the stove and allow to cool.
- Toss in the vanilla, then cover the coconut cream with plastic and refrigerate for at least an hour or two.
- Cool the coconut cream and then beat the heavy whipping cream until it forms soft peaks.
- To make the coconut cream lighter, whisk in a cup of the whipped cream.
- Next, gradually incorporate the remaining whipped cream and, if desired, 1 cup of shredded coconut, into the coconut cream. Leave to chill until cake assembly is ready.
Prepare Simple Syrup
- Just before boiling, combine 3/4 cup of sugar with 3/4 cup of water. Stir in the rum after taking it off the heat and letting it cool.
- Fluff up the meringue.
- In a small saucepan, combine the sugar, 1/3 cup water, corn syrup, and a pinch of salt. Cook until the mixture boils.
- After washing the bowl of your electric mixer thoroughly, add the egg whites and whisk them together. After approximately 3 minutes, or when the sugar syrup from the previous stage reaches a temperature of around 240 F (115 C), start beating the egg whites with the mixer.
- Turn off the heat when the sugar syrup reaches 248 degrees Fahrenheit, or 120 degrees Celsius. After approximately four minutes of simmering, the sugar syrup should thicken and form thin threads when drizzled off a fork.
- The egg whites ought to be stiffening into peaks now. Carefully combine the beaten egg whites with the syrup by slowly pouring it down the edge of the mixing dish. Beat the meringue for another five minutes, or until it begins to cool.
- To taste, stir in a teaspoon of vanilla and, if preferred, a teaspoon of rum.
Assemble Cake
- When the cake is cool, take it out of the pan and cut it horizontally into two layers. Coat the base of the 9×13-inch cake pan with half of the coconut cream mixture. Top the coconut cream with a single layer of cake. Lightly sprinkle cinnamon on top of the cake after brushing it with a pastry brush drenched with syrup combinations. On top of the cake, spread the leftover coconut cream.
- Layer two of cake on top of the cream. Using syrup, moisten the cake and then top it with cinnamon. Spoon the meringue mixture over the cake and use a spoon to create artistic swirls.
- Carefully brown the meringue top under the broiler for a minute or two, being cautious not to get too near.
Toast the coconut and sprinkle it on top of the cake. Put the cake in the fridge at least a few hours, preferably overnight, before cutting and serving.
Why I Love Venezuela Food
Venezuelan cuisine combines bold flavours, textures and ingredients. Each dish reveals its cultural heritage and influences over the centuries. I had the opportunity of being exposed to various cuisines as a child, however Venezuelan foods stands apart because of being able to bring excitement and comfort to the table.
One of the reasons I like Venezuelan food is they use corn as a staple. Arepas, for example, are a national dish. These cornmeal cakes are cooked to perfection and can be stuffed with fillings like cheese, shredded beef or avocado chicken salad (reina pepiada). They’re a reminder of just how simple ingredients can make something spectacular. The pleasure of biting into a warm arepa is unparalleled – at breakfast, lunch or dinner.
A highlight of Venezuelan cuisine is regional diversity. From the coasts to the Andean mountains, each region contributes specific ingredients and cooking methods. On the coast, seafood dishes like pescado frito and caz’n empanadas highlight the catch. Inland, the focus shifts to hearty meals like pabell’ n criollo, Venezuela’s national dish. Shredded beef, rice, black beans and fried plantains combine for a satisfying combination of textures and flavours that recall Venezuelan culinary traditions.
A staple in Venezuelan food are plantains. Whether sliced and fried as tajadas (thinly sliced and golden) or flattened and fried as patacones (a crispy base), plantains add sweetness or savoury to meals. I love that plantains can make a dish feel complete by adding a layer of depth that makes even the simplest meal feel complete!
No discussion of Venezuelan food would be complete without mentioning hallacas, a traditional holiday dish. Hallacas are handmade from banana leaves and filled with meat, olives, raisins and capers. Preparing them is often a family activity during the festive period. The combination of flavours and the care given to each hallaca makes it a meal to remember.
I love its cuisine is Venezuelan street food. From empanadas to tequeos, there’s creativity and decadence in every bite. Tequeos in particular are a favourite of mine. Cheese-filled pastries fried to golden perfection are a favorite snack at parties and gatherings. Serving them with a dipping sauce makes a simple snack a memorable one.
And last but not least, the beverages that go with Venezuelan meals so well. Chicha is a refreshing rice drink. Papel’ n con lim’n is made with unrefined cane sugar and lime. These beverages complement dining and reflect the country’s use of natural ingredients.
What I really like about Venezuelan food is the community. The cuisine is about sharing: whether it is a plate of arepas for a family dinner or a batch of hallacas for the holidays. Venezuelan food is more than food; it’s culture. It is a celebration of love, tradition & togetherness. Every bite tells a story and every meal is a voyage through the country’s culture. This combination of delicious flavours and heartfelt experiences is why I love Venezuelan cuisine.
Where to Find Local Restaurants and Diner Favorites in Venezuela
Caracas, the capital of Venezuela, offers numerous culinary delights which includes traditional Venezuelan dishes. Regardless of whether you might be a visitor attempting to try traditional Venezuelan food or a local trying to explore new dining places, knowing where to eat can mean the difference. Caracas boasts a mix of street food, classic diners and contemporary restaurants for anyone looking for true Venezuelan flavours. Understanding where you can look and the way to navigate the dining scene will help you obtain the very best dining the city is offering.
For local food to try in Caracas, head to the neighbourhoods where dining culture abounds. Areas like Chacao and Sabana Grande are full of food establishments. These neighbourhoods offer everything from small, family-owned diners serving traditional fare to hipster eateries presenting modern interpretations of Venezuelan classics. Walking through these districts is a good way to find hidden gems that locals frequent. Watch the spots that have a steady stream of patrons: Those are often the best clues to quality and authenticity.
Street food is among Caracas’ culinary traditions and also consists of several of the city’s most famous dishes. For street food vendors, go to plazas and busy avenues like Plaza Venezuela or Avenida Francisco de Miranda. Vendors of arepas, empanadas and cachapas are just some of the local fare. Asking locals which stalls are best may help you identify the best. Ask vendors or regular customers for recommendations – they often know where to get the best bites in the area.
One other way to find the best local restaurants is to find traditional Venezuelan dishes which are regional specialties. Restaurants offering pabellon criollo, asado negro and hallacas tend to use the traditional techniques and flavours. Look for spots that feature fresh, local ingredients; these tend to be quality – focused. Family-run diners and small restaurants (“comedores”) are popular in Caracas for home-style cooking.
Find great dining in Caracas using social media and online reviews. Platforms such as Instagram and Google Maps host photos, reviews and ratings from both locals and visitors alike. Look up hashtags like Venezuelan food or Caracas dining to find recommendations on everything from hidden eateries to must-try street food. Also try joining local food forums or Facebook groups to meet locals who want to share their favourite spots.
Caracas also boasts a burgeoning food tour industry to help you find local favorites. Guided tours by locals can introduce you to some of the city’s authentic dishes and give insight into the food culture. These tours often include stops at both famous and lesser-known places, so you can sample more of Caracas cuisine.
Lastly, the most effective way to discover the very best dining options in Caracas is asking locals. Venezuelans are known for their hospitality and sharing of food culture. Nearly everybody is going to tell you about their favourite restaurants or street food sellers in case you ask a taxi driver, a passerby or a shopkeeper. Trusting their suggestions often means memorable meals and real experiences.
You can find the best local restaurants and diner favourites in Caracas by wandering neighbourhoods, sampling street food and asking locals and online platforms for recommendations. The city’s vibrant dining scene provides ample opportunities to sample the varied Venezuelan cuisine.
FAQs for the Venezuela Bien Me Sabe Recipe
Q: What is the Venezuela Bien Me Sabe recipe and how is it made?
A: The Venezuela Bien Me Sabe recipe is a traditional Venezuelan dessert made with a creamy coconut base, sweetened condensed milk, and a touch of vanilla. The mixture is thickened and set into a soft, velvety texture, often garnished with cinnamon or fruit for added flavour. It’s a simple yet indulgent dessert that captures the essence of Venezuelan sweets.
Q: Can I make the Venezuela Bien Me Sabe recipe ahead of time?
A: Yes, you can make the Venezuela Bien Me Sabe recipe ahead of time. After preparing the dessert, you can store it in the refrigerator for several hours or overnight. This will allow it to set properly and intensify the flavours, making it even more delicious when served.
Q: Is the Venezuela Bien Me Sabe recipe suitable for people with dietary restrictions?
A: The Venezuela Bien Me Sabe recipe contains dairy and coconut, which may not be suitable for those with certain allergies. However, you can modify the recipe by using non-dairy milk or substitutes for condensed milk, making it more inclusive for different dietary preferences.
Q: Can I add variations to the Venezuela Bien Me Sabe recipe?
A: Yes, you can add variations to the Venezuela Bien Me Sabe recipe by incorporating different fruits like mango or berries into the dessert. You can also experiment with different spices like nutmeg or cloves to add extra depth to the flavour.
Q: How long should I chill the Venezuela Bien Me Sabe recipe before serving?
A: The Venezuela Bien Me Sabe recipe should be chilled for at least 2-3 hours before serving. This allows the dessert to set and develop its smooth, creamy texture. For best results, chilling it overnight in the refrigerator will give it the ideal consistency and flavour.
Venezuela Bien Me Sabe Recipe
Ingredients
For the Cake
- 1 White Cake Mix box
- 3 Eggs large
- Vegetable oil according to cake mix directions
For the Coconut Cream Filling
- 15- ounce Coconut Cream
- 1 1/3 Cups Milk
- 1 Pinch Salt
- 5 Egg Yolks large whites reserved
- 1/4 Cup Cornstarch
- 1/2 Cup Sugar
- 1 Tsp Vanilla Extract pure
- 2 Cups Whipping Cream Heavy
- 1 cup Coconut shredded sweetened optional
For the Syrup
- 3/4 cup Sugar
- 3/4 cup Water
- 2 tablespoons Rum
For the Meringue Topping
- 1 1/2 cups Sugar
- 1/2 cup Water
- 1 Tbsp Corn Syrup
- 5 Egg Whites
To Garnish
- 1/2 cup Coconut shredded sweetened coconut toasted
- 1 teaspoon Cinnamon ground for garnish
Instructions
Prepare the Cake
- Warm the oven up to 350 degrees Fahrenheit. Spread wax paper into an 8-by-13-inch pan. Pour batter into pan after mixing cake mix according to directions. Cook in the oven as directed on the packet. Once cooled, take the cake out of the oven.
Prepare Coconut Cream Pudding
- Simmer the coconut cream, milk, and salt in a medium pot.
- In a separate bowl, whisk the egg yolks, cornstarch, and sugar until smooth. Set aside while the milk is heating.
- Take the milk off the heat when it begins to simmer, and then quickly whisk in approximately a cup of the hot milk into the egg mixture.
- Return the pot to the fire and pour the egg mixture back into it. Bring the cream mixture to a boil and cook, stirring frequently, over medium-low heat until it thickens. Take off the stove and allow to cool.
- Toss in the vanilla, then cover the coconut cream with plastic and refrigerate for at least an hour or two.
- Cool the coconut cream and then beat the heavy whipping cream until it forms soft peaks.
- To make the coconut cream lighter, whisk in a cup of the whipped cream.
- Next, gradually incorporate the remaining whipped cream and, if desired, 1 cup of shredded coconut, into the coconut cream. Leave to chill until cake assembly is ready.
Prepare Simple Syrup
- Just before boiling, combine 3/4 cup of sugar with 3/4 cup of water. Stir in the rum after taking it off the heat and letting it cool.
Fluff up the meringue.
- In a small saucepan, combine the sugar, 1/3 cup water, corn syrup, and a pinch of salt. Cook until the mixture boils.
- After washing the bowl of your electric mixer thoroughly, add the egg whites and whisk them together. After approximately 3 minutes, or when the sugar syrup from the previous stage reaches a temperature of around 240 F (115 C), start beating the egg whites with the mixer.
- Turn off the heat when the sugar syrup reaches 248 degrees Fahrenheit, or 120 degrees Celsius. After approximately four minutes of simmering, the sugar syrup should thicken and form thin threads when drizzled off a fork.
- The egg whites ought to be stiffening into peaks now. Carefully combine the beaten egg whites with the syrup by slowly pouring it down the edge of the mixing dish. Beat the meringue for another five minutes, or until it begins to cool.
- To taste, stir in a teaspoon of vanilla and, if preferred, a teaspoon of rum.
Assemble Cake
- When the cake is cool, take it out of the pan and cut it horizontally into two layers. Coat the base of the 9x13-inch cake pan with half of the coconut cream mixture. Top the coconut cream with a single layer of cake. Lightly sprinkle cinnamon on top of the cake after brushing it with a pastry brush drenched with syrup combinations. On top of the cake, spread the leftover coconut cream.
- Layer two of cake on top of the cream. Using syrup, moisten the cake and then top it with cinnamon. Spoon the meringue mixture over the cake and use a spoon to create artistic swirls.
- Carefully brown the meringue top under the broiler for a minute or two, being cautious not to get too near.
- Toast the coconut and sprinkle it on top of the cake. Put the cake in the fridge at least a few hours, preferably overnight, before cutting and serving.
1 comment
Creamy delicious cake recipe.