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1
Blend the Soaked Rice
10 Mins
No heat, room temperature ~22°C (72°F)
Drain the soaked rice and blend it with 250 ml of fresh water until completely smooth, with no gritty bits left. Pour the batter into a large bowl.
Blend in two batches if your blender is small — a gritty batter makes a gritty cake.
Done when: The batter is smooth and pours like thick cream.
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2
Cook a Third Into a Thick Paste
5 Mins
Medium heat, ~100°C (212°F)
Scoop a third of the batter into a small pan with the remaining 250 ml of water. Cook over medium heat, stirring constantly, for about 3 minutes until it thickens into a smooth, stiff paste. Tip it back into the bowl and stir it into the rest of the batter.
This cooked paste is what gives ablo its springy crumb — skip it and the cakes come out flat and dense.
Done when: The paste is thick enough to hold a spoon upright for a second.
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3
Ferment the Batter
30 Mins
Warm place, ~30°C (86°F)
Let the combined batter cool until it is just warm to the touch, then stir in the sugar and the yeast. Cover the bowl with a clean cloth and leave it in a warm place for 30 minutes until it is bubbly and has risen slightly.
If the batter is still hot when the yeast goes in, the yeast dies and the cakes will not rise — cool it first, and check the yeast is frothy before you proceed.
Done when: The surface is bubbly and the batter smells faintly sour and yeasty.
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4
Fill the Moulds and Rise Again
30 Mins
Warm place, ~30°C (86°F)
Stir the baking powder and salt into the batter until just smooth. Fill each oiled mould three-quarters full and leave them in a warm place for 30 minutes to rise again.
Do not fill the moulds to the top — the cakes rise by about a third as they steam, and an overfilled mould spills.
Done when: The batter has risen to near the rim of each mould.
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5
Steam the Cakes
25 Mins
High heat, ~100°C (212°F)
Bring a steamer of water to a rolling boil. Working in batches, set the moulds in the steamer, cover, and steam for 25 minutes without lifting the lid, until the cakes have risen and feel firm to the touch.
A steamer that loses its head of steam mid-batch gives dense cakes — keep the water at a hard boil before the first batch goes in.
Done when: The cakes are risen, white and springy, and a skewer comes out clean.
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6
Turn Out and Serve
5 Mins
Off the heat, cooling at ~30°C (86°F)
Lift the moulds out, let the cakes stand for 2 minutes, then turn them out onto a plate. Serve warm or at room temperature with a thick stew or grilled fish.
Run a thin knife around the edge of each mould if a cake sticks — do not force it out.
Done when: The cakes hold their shape, feel light in the hand, and tear with a soft, airy crumb.
auto_awesome Finishing Touches & Plating
Serve two warm cakes per person with a bowl of stew for tearing and dipping — the cakes are the mild, slightly sweet partner to something rich and heavily seasoned.
Togo
1h 35m
Italy
Thailand