Ablo
Yield:
16
Prep Time:
10 minutes
Cook Time:
40 minutes
Additional Time:
1 hour
Total Time:
1 hour 50 minutes
A delicious steamed rice cake perfect as a snack with stew.
Ingredients
- 6 Tbsp. (60g) pre-cooked white corn meal
- 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 meal and 2 cups of water to a pot over medium-low (4) heat. Whisk until smooth.
- Once beginning to bubble, 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. Set aside.
- Whisk rice flour and cornstarch into corn meal mixture until smooth. Once no longer hot to the touch, whisk in 4 batches into the yeast mixture.
- Allow to rise for ~1 hour, until bubbly and has risen and flattened off.
- Fill silicone muffin liners 3/4 full. Steam for 17-20 minutes.
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