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Abolo, sometimes known as ablo, are bouncy steamed rice cakes popular in Western African countries. It is a tasty gluten-free steamed rice cake prepared from rice, corn, yeast, sugar, and salt. It is primarily consumed by Togolese, Beninese, Ghanaians, and Ivorians, and is ideal for parties or at home.
How Rice Cakes Are Made
Corn starch, cornflower, and rice flour are combined to make them. The steamed buns are somewhat simple on their own, but when coupled with a thick stew or soup, they make for a satisfying dinner.
The traditional method takes time, although most of it involves inactive waiting periods. The process spans three to four days from the first rice soaking to taking the finished product out of the steamer.
The best part apart from being really tasty dumplings that can be eaten with any sauce of your choice is that they are quite easy to prepare. There are baking powder variants, but I preferred the yeasted variety. Fermentation will give you a better flavor.
They are steamed in Benin and wrapped in banana leaf bundles. I’m sure they’d add a lot of flavor to the bun. In the original recipe, the mixture of rice four is steamed in a banana leaf or an aluminum mold lined with plastics.
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Ingredients
Rice, granulated sugar, baking powder, yeast, salt.
Are Rice Cakes Healthy?
Rice cakes are frequently consumed as a low-calorie alternative to bread and crackers. Summarily, Essential vitamins and minerals are few in rice cakes. They’re essentially fat-free and low in protein and fiber. To enjoy a balanced meal with rice cakes, you’d need to combine your rice cake with a nutritious sauce with proteins and vegetables.
No Cornstarch Rice cakes (Ablo)
Ingredients
- 2 cup rice
- 4-6 tbsp granulated sugar or more according to your taste
- 1 tbsp baking powder
- 1 tbsp yeast
- ¼ tsp salt
Instructions
- Soak the rice overnight.
- The next day, drain the water and blend the rice with 1 cup water.
- Boil 1 cup of water and ⅓ of the blended mixture and cook for 3 minutes.
- Mix the cooked mixture, the remaining blended rice, sugar, yeast (and water if needed). Place in a warm place for 30 minutes.
- While the mixture is rising, prepare your molds.
- Add baking powder and salt. Whisk the batter until just smooth.
- Fill the mold to the ¾. Let the mixture rise in the mold for 30 min.
- Bring a steamer with water to a running boil.
- Working in batches and placing the mold in the steamer. Steam for 25 minutes, or until the Ablo has risen and is firm to the touch.
- Remove from the molds and enjoy warm or at room temperature.
