Ablo
Yield:
16
Prep Time:
5 minutes
Cook Time:
20 minutes
Additional Time:
1 hour
Total Time:
1 hour 25 minutes
A delicious steamed rice cake perfect as a snack with stew.
Ingredients
- 6 Tbsp. (60g) corn flour
- 2 cups + 1/4 cup (500 ml + 62.5 ml) water
- 1 3/4 teaspoons active dry yeast
- 1/2 cup (100g) sugar
- 1 cup (200g) rice flour
- 1/2 cup + 2 Tbsp. (100g) cornstarch
- 3/4 teaspoon salt
Instructions
- Add corn flour and 2 cups of water to a pot over medium-low (4) heat and whisk until smooth. Once beginning to boil, remove from heat and set aside to cool.
- In a large bowl, add yeast and remaining 1/4 cup of water. Once yeast starts to bubble, stir in sugar and salt and set aside.
- Whisk rice flour and cornstarch into corn flour mixture until smooth. Once no longer hot to the touch, whisk in 3 or 4 different batches to yeast mixture.
- Allow to rise for ~1 hour, until light and has risen and flattened off.
- Fill silicone muffin liners 3/4 full. Steam for 17-20 minutes.
Leave a Reply