AbloSteamed Rice and Corn Cakes
Ablo are lightly sweet, fermented steamed cakes commonly made with rice and, in some versions, corn. This home-scale recipe uses rice flour, corn flour, and yeast for a soft, airy crumb.
Prep
1h 30m
Cook
25m
Serves
4
Regional versions
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- Benin
- Togo
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 300gWhite Rice Flour
- 120gCorn Flour
- 6gActive Dry Yeast
- 25gWhite Sugar
- 6gSalt
- 450mlWater (warm)
Molds
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the warm water and leave it until foamy.
- 02
Mix the white rice flour, corn flour, and salt in a bowl.
- 03
Pour in the yeast mixture and stir until you have a smooth batter with no dry pockets.
- 04
Cover the bowl and leave the batter in a warm place until it becomes bubbly and slightly risen.
- 05
Brush small bowls or molds with the vegetable oil.
- 06
Pour in the batter, leaving a little room for expansion.
- 07
Steam over gently boiling water until the cakes are set and springy to the touch.
- 08
Let the cakes cool briefly, unmold them, and serve warm.
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