Quick Steamed Semolina Cakes

Ingredients

• 200 g fine semolina (type 00 or wheat semolina) (Sift before use)
• 250 g plain yogurt (2 pots of 125 g, at room temperature)
• 1 c. à soupe baking powder
• 250 ml water (Added gradually to obtain a smooth batter)
• 1 c. à café lemon juice (Juice of half a lemon)
• 1 c. à café salt
• 1 c. à soupe vegetable oil (To lightly grease the molds)

Instructions

1. Prepare dry ingredients

   Sift the fine semolina into the bowl to avoid lumps.

   Time: PT2M

2. Add baking powder and salt

   Incorporate the baking powder and salt into the sifted semolina, then stir lightly.

   Time: PT1M

3. Incorporate the yogurts and lemon juice

   Pour the plain yogurts and lemon juice into the bowl, then mix until a homogeneous batter is obtained.

   Time: PT3M

4. Add water gradually

   Pour the water little by little while mixing, until you obtain a smooth and slightly fluid batter (consistency of thick pancake batter).

   Time: PT4M

5. Grease the molds

   Brush each mold with a little vegetable oil using a brush or a paper towel.

   Time: PT2M

6. Fill the molds

   Place a tablespoon of batter into each mold, filling three‑quarters full.

   Time: PT3M

7. Prepare the steaming

   Heat a small amount of water in the pot (about 2 cm deep). Place the molds in the pot, cover and bring to medium heat.

   Time: PT5M

8. Steaming

   Let cook over medium heat for 20 minutes. Check doneness by inserting a knife tip: it should come out clean.

   Time: PT20M

9. Serve

   Carefully remove the cakes from the pot, unmold if needed and serve hot, optionally with a drizzle of lemon or a yogurt sauce.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

30 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of fine semolina (type 00 or wheat semolina): all‑purpose wheat flour (but different texture)
• Instead of plain yogurt: thick sour cream, buttermilk
• Instead of baking powder: baking soda + vinegar (½ tsp + 1 tsp)
• Instead of lemon juice: apple cider vinegar (½ tsp)
• Instead of vegetable oil: melted butter, cooking spray

Equipment Needed

• mixing bowl
• sieve (fine mesh)
• whisk or wooden spoon
• heavy‑bottomed pot with lid
• individual molds (ramekins or silicone molds)
• silicone spatula (optional)

Critical Steps — Do Not Skip

• Sift the semolina to avoid lumps
• Achieve the right batter consistency (neither too liquid nor too thick)
• Grease the molds to prevent sticking
• Steam cooking without opening the lid

Chef Tips from the Video

• For a sweet version, add 1 tbsp sugar to the batter and serve with honey or maple syrup.
• Lightly sprinkle sesame seeds before cooking for extra crunch.
• Using silicone molds makes unmolding easier.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature, consume within 4 hours.

Make-Ahead Tips

• Prepare the batter ahead of time and keep it in the refrigerator for 30 minutes before cooking.
• The cakes reheat quickly by steaming or in the microwave.