Ablo

Name: Ablo
Prep time: 25 min
Cook time: 55 min
Total time: 205 min
Yield: 4
Cuisine: Togo
Ingredients: 200 g non-glutinous white rice flour; 100 g fine white maize flour; 50 g corn starch; 450 ml water: 300 ml for porridge and 150 ml for loosening; 30 g sugar; 7 g instant dry baker’s yeast; 2 g salt; 5 ml oil to grease moulds; Water for steamer, discarded

🤍 Lightly sweetened steamed rice and maize buns.

Ingredients

200 g non-glutinous white rice flour
100 g fine white maize flour
50 g corn starch
450 ml water: 300 ml for porridge and 150 ml for loosening
30 g sugar
7 g instant dry baker’s yeast
2 g salt
5 ml oil to grease moulds
Water for steamer, discarded

Preparation

Mix 100 g maize flour with 300 ml cold water. Heat stirring until thickened and cook gently 4–5 minutes. Transfer to bowl and cool about 30 minutes to 30 °C or below.

Mix rice flour, starch, sugar, salt and instant yeast. Stir into cooled porridge with remaining 150 ml water to make a thick pouring batter without dry pockets.

Cover and rise 60–90 minutes around 25 °C until airy and bubbly. Lightly grease twelve food-safe steaming moulds of about 80–100 ml.

Stir gently and fill no more than three quarters. Steam six moulds above simmering water, covered, about 25 minutes until centres set without raw batter. Repeat for other six, checking steamer water.

Cool 5 minutes before unmoulding and serve 3 per person. Upper reference: 25 preparation, 55 cooking including porridge and two batches, 30 initial cooling, 90 rising, 5 final cooling, total 205 minutes. Larger basket reduces batches.