Basics

Ablo (steamed corn buns)

Name: Ablo (steamed corn buns)
Total time: 70 min
Yield: 4 servings (~8 buns)
Ingredients: 250 g Farine de maïs (semoule fine); 100 g Flour; 1 tsp Baker's yeast; 1 tbsp Sugar; 300 ml (warm) Water; 1 pinch Salt

Preparation time: 1 h 10
Servings: 4 servings (~8 buns)

Ingredients

4 servings (~8 buns)

Farine de maïs (semoule fine) — to buy250 g
Flour — to buy100 g
Baker's yeast — to buy1 tsp
Sugar — to buy1 tbsp
Water — to buy300 ml (warm)
Salt — to buy1 pinch

Preparation

Mix both flours, the baker's yeast, sugar, and salt in a large bowl.
Gradually pour in the warm water while mixing, until you get a soft, slightly sticky batter, close to a thick pancake batter.
Cover the bowl with a damp cloth and let the dough rise for 45 minutes in a warm spot, until it doubles in size and is covered with small bubbles.
Pour a 2-3 cm layer of water into the bottom of a large pot and set a colander or steamer basket above it, without touching the water.
Divide the batter among small oiled ramekins or oiled squares of banana leaf, filling them two-thirds full.
Set the ramekins in the steamer basket, cover, and steam for 20 minutes, until the ablo are puffed and firm to the touch.
Gently unmold and serve warm; the crumb should be soft, slightly spongy, and just barely sweet.