No Cornstarch Rice cakes (Ablo)
Le Ablo is a Togolese (Abolo Beninese) steamed rice and corn flour dish.
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.
Video
Notes
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.
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