ABLO / ABOLO : La Recette Secrète Qui Va Vous Surprendre !

Ingredients

• 60 g Semolina (fine semolina; can use coarse if needed)
• 200 g Rice Flour (white rice flour, gluten‑free)
• 100 g Corn Starch (also called Maizena)
• 100 g Granulated Sugar (white crystal sugar)
• 1 tsp Salt (fine table salt)
• 2 tsp Active Dry Yeast (ensure yeast is fresh)
• 630 ml Water (for porridge) (about 2 cups, room temperature)
• 240 ml Warm Water (for yeast) (about 1 cup, 35‑40°C)

Instructions

1. Combine Semolina and Rice Flour

   Measure 60 g semolina and 200 g rice flour. Place them in a mixing bowl and whisk together until evenly blended.

   Time: PT5M

2. Divide Portion for Poridge

   Weigh out 88 g (about half a cup) of the semolina‑rice flour mixture and set it aside in a small bowl.

   Time: PT2M

3. Cook the Poridge Base

   Bring 630 ml water to a boil in a saucepan. Gradually whisk in the 88 g mixture, stirring constantly to avoid lumps. Cook, still stirring, until the mixture thickens into a smooth porridge.

   Time: PT10M

   Temperature: boiling

4. Cool the Poridge

   Transfer the hot porridge to a shallow dish and let it cool to room temperature.

   Time: PT15M

5. Mix Remaining Dry Ingredients

   In the large mixing bowl, combine the remaining semolina‑rice flour mixture with 100 g corn starch, 100 g granulated sugar, and 1 tsp salt. Stir until uniform.

   Time: PT5M

6. Incorporate the Poridge

   Add the cooled porridge to the dry‑ingredient bowl and mix thoroughly until you obtain a smooth, lump‑free batter.

   Time: PT5M

7. Activate the Yeast

   In a separate cup, dissolve 2 tsp active dry yeast in 240 ml warm water (35‑40°C). Stir for about a minute until frothy.

   Time: PT5M

   Temperature: 35-40°C

8. Combine Yeast Mixture with Batter

   Gradually pour the yeast liquid into the batter, mixing continuously with a hand mixer on low speed until the dough becomes soft and elastic.

   Time: PT5M

9. First Fermentation

   Cover the bowl with a clean kitchen towel and let the batter rise in a warm spot for 10‑15 minutes until small bubbles appear.

   Time: PT15M

10. Gentle Stir

    After the short rise, give the batter a quick stir to release excess gas.

    Time: PT2M

11. Long Rest / Proof

    Cover the bowl tightly with plastic wrap and let the batter rest for at least 4 hours at room temperature. The batter should double in volume and show bubbles on the surface.

    Time: PT4H

12. Prepare Molds

    Lightly grease silicone molds (or use non‑stick spray) and spoon the rested batter into each cavity, filling about three‑quarters full.

    Time: PT5M

13. Steam the Ablo

    Place the filled molds in a pre‑heated steamer or rice cooker set to steam. Steam for 20 minutes, then check doneness with a knife inserted in the centre; it should come out clean.

    Time: PT20M

    Temperature: steam

14. Cool and Serve

    Remove the molds from the steamer, let the cakes cool for a few minutes, then gently pop them out. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

212

Protein

1.6 g

Carbohydrates

49 g

Fat

0.5 g

Fiber

0.6 g