Wogue

🥜 A steamed millet-flour and peanut-paste preparation with a compact, fine and crumbly texture.

Ingredients

• 200 g food-grade millet flour, not semolina
• 100 g pure unsweetened peanut paste
• 50 g sugar
• 60 ml cool drinking water, sprinkled gradually and slightly adjusted if needed
• 1 small pinch salt
• Extra water for the steamer reservoir, not incorporated in the cake

Preparation

Line a steamer with clean food-grade cooking cloth and a suitable approximately 18 cm low ring or open/perforated mold allowing steam through. Add reservoir water below the basket.

Put millet flour in a bowl and rub in peanut paste with clean fingers until evenly crumbed.

Dissolve salt in 60 ml water. Sprinkle gradually while rubbing and stirring into moist crumble, not liquid batter. Do not automatically use all water if already sufficiently bound.

Add sugar evenly. Place in the cloth-lined support about 2 cm thick without pressing firmly.

Once steam is steady, cover and steam about 45 minutes. Check the reservoir and add hot water if needed without wetting the cake directly.

Check flour is cooked at the center, without dry pockets or raw taste; extend gently if necessary. Remove with steam protection and rest 10 minutes.

Unmold carefully and cut into four portions. Serve warm or at room temperature. Optional milk or yogurt is not included.