No Corn Starch Rice cakes (Ablo)

Anthony Johnson
Anthony Johnson
Anthony is a confident, innovative and highly industrious individual.
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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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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

No Cornstarch Rice cakes (Ablo)

7120aaacc69f59b28fe19c9ba02a7dbd?s=30&r=gAnthony Johnson
Le Ablo is a Togolese (Abolo Beninese) steamed rice and corn flour dish.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Resting Time 12 hours
Total Time 14 hours 10 minutes
Course Main Course
Cuisine Beninese, Togolese


  • 2 cup rice
  • 4-6 tbsp granulated sugar or more according to your taste
  • 1 tbsp baking powder
  • 1 tbsp yeast
  • ¼ tsp salt


  • 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.



It is not recommended to use rice flour for this recipe as it will yield a slightly sticky cake with a tint of yellow instead of snow-white rice cake.
Make sure the rice-sugar mixture is cooled completely before adding the dissolved yeast. You will need a steamer for this recipe. Make sure your steamer is ¾ filled with water. Let the steamer boils on high heat for at least 10 minutes before steaming the cakes.
If your yeast isn’t frothy or bubbly after 10 minutes, it’s probably expired. The active dry yeast is the key ingredient in this recipe.
Keyword Ablo Recipes, No cornstarch Rice Cakes
Tried this recipe?Let us know how it was!
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Anthony Johnson
Anthony Johnson
Anthony is a confident, innovative and highly industrious individual.

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