AbloSteamed Rice and Corn Buns

Name: Ablo (Steamed Rice and Corn Buns)
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Togo
Ingredients: 250 g White Rice Flour; 150 g Corn Flour; 7 g Active Dry Yeast; 25 g White Sugar; 6 g Salt; 450 ml Water (lukewarm); 2 pcs Banana Leaf (cut to fit the steamer); 20 ml Vegetable Oil

Ablo are lightly fermented steamed buns made in Togo and neighboring countries. Recipes vary; this version combines rice flour and corn flour and steams the batter in banana-leaf cups.

Prep

1h 15m

Cook

25m

Serves

Regional versions

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Benin
Togo

Estimated

Nutrition

Per serving

441kcal

Calories

Protein

Fat

87g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

250g
White Rice Flour
150g
Corn Flour
7g
Active Dry Yeast
25g
White Sugar
6g
Salt
450ml
Water (lukewarm)

Molds

2pcs
Banana Leaf (cut to fit the steamer)
20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Whisk the white rice flour, corn flour, active dry yeast, white sugar, and salt in a bowl.
02
Add the water gradually and whisk to a smooth, pourable batter. Cover and leave in a warm place for 45 to 60 minutes, until lightly aerated.
03
Brush the banana leaves with the vegetable oil and shape them into small cups or use them to line heatproof molds.
04
Stir the batter gently and divide it among the prepared molds, leaving room for expansion.
05
Steam over boiling water for 20 to 25 minutes, until set and springy.
06
Cool for 5 minutes before unmolding and serving warm.

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